"Grilling with the lid open places food under direct heat. This method creates a good sear and caramelization on the outside while maintaining a juicy interior."
"Closing the lid creates an oven-like environment, allowing for more even cooking and infusing smoky flavors into the food."
"Use the open-lid method for thinner cuts of meat, or foods that cook quickly, such as fish filets, vegetables, or thin steaks."
"Opt for the closed-lid method for thicker cuts of meat that require more time to cook, such as pork chops, roasts, or whole chickens."
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