Factors to a Wonderful BBQ

The design of your grill and the fuel source both play in the factors of grilling your foods. Regardless of what you use electric, gas, charcoal, or wood, if you know how to determine the intensity of heat at the surface of the grill,  you know how long it will take to cook your fish, and how much of the smokey flavor will be infused in it, your BBQ will come out superb.

Talking for myself, a stovetop grill or grill or a grill pan is what I find another best  the kitchen tool. I most of the time get a perfect BBQ with it.

I think its griller's surface with bars spaced no wider than 3/4 of an inch apart that made the difference. I always rub the grill with oil to help create a non-stick surface, or coat the fish itself with oil, butter, or mayo before placing it on the grill, or grill pan, and as simple as that we get good food. Pan-grilling sausages and veggies video to make you drool.

When cooking fish, it will most likely stick to a cold grill, so simply preheat the grill for about 10 minutes maximum (or wait until grill starts to give out a little smoke) before grilling fish on it to ensure that it won't stick. It will quickly sear and firm up on the outside, and flaky on the inside.