Create More Grilling Space Using A Clever Wire Rack Trick

A crowded grill is almost as disruptive as a crowded workspace. When there is too much food grilling at once, it is easy to get overwhelmed by the clutter and perhaps let something over- or under-cook. Luckily, the solution to this problem is simpler than you might think, thanks to a trick that works wonders for creating more grilling space in mere minutes. It's used by experts like Silvio Correa, Brazilian Grill Master from Silvio's BBQ. "Use vertical space!" urged Correa.

The easiest way to create that vertical space is to simply add a wire rack to your barbecue toolkit. "A wire rack or warming rack can help you layer your cooking surface," says Correa. Those extra layers easily provide surface area so that you can work with vegetables, hamburger patties, and other menu items with ease. "It's all about managing heat zones — you want room to move things around and avoid overcrowding," explains Correa. While the extra rack does mean there will be one more (relatively minor) thing to clean after every grill session, that extra cooking space is well worth the additional effort.

An extra rack not only creates more space on the grill but also allows you to cook food in different heat zones catered to each. Some food is best cooked indirectly at lower temperatures, away from the fires and supported by that wire rack. Meanwhile, other foods are better when grilled closer to direct heat. Some may even benefit from a first round of cooking in the indirect heat zone, and then finishing in the direct heat zone (or vice versa). 

The different heat zones also make it easier to balance cooking smaller grill delicacies like jalapeño poppers, chicken skewers, and other items at the same time as larger things. After cooking smaller foodstuffs on direct heat for that mouthwatering char, they can easily be moved to the indirect heat zone to finish cooking. To make that transition easier, says Correa, "You can also use foil 'boats' to move smaller items off direct heat." If you find Correa's advice for creating space on your grill helpful, you should hear what he has to say about skimping on the foil when grilling potatoes.