1. Southern-style barbecued chicken is still arguably the most popular method for outdoor cooking. Prepared in a lidded kettle, gas or electric grill, the chicken is slow-roasted over smoky indirect heat and basted with barbecue sauce during the latter part of the cooking period.
2. When barbecuing meats, it's recommended that you keep meat at one side of the barbecue, coals at the other to eliminate smoke contamination caused by dripping fat.
3. For direct-heat cooking, build a hot charcoal fire; let it burn until the coals are covered with a light grey ash (30 to 45 minutes). Spread them out one briquette deep, place a lightly oiled grill rack above the coals, and let it heat five minutes before adding food.
4. For indirect-heat cooking, proceed as for direct-heat cooking but, instead of spreading out the hot briquettes, push them to the sides of the grill pan. Set a small fire-proof container (such as a disposable aluminium pan) in the centre to catch drippings.
5. Don't let a charred exterior convince you that the meat is cooked. Test the meat for "doneness" and let it cook for as long as it needs in order to avoid possible salmonella.
6. To prepare a charcoal fire, light the charcoal 30 to 45 minutes before starting to cook.
7. To gauge when the coals are ready for cooking, hold your hand flat over the fire at the height of the grill rack and count slowly. The coals are very hot (ideal for direct-heat grilling) if you cannot comfortably hold your hand a few inches above them for longer than a count of two. If the fire is medium to hot (ideal for indirect-heat grilling), your hand will be comfortable for a count of four. If you can hold your hand for a longer count, the fire has died down too much and needs replenishing.
