Winter 2026

The intoxicating smell of raw meat sizzling on a grill, accompanied by the smoky pungency of a well-tended fire, is an intensely appealing sensory experience. From the moment the meat hits the heated surface and begins to sear, natural sugars and amino acids in the meat react with each other to trigger the “Maillard reaction” – more commonly known as caramelization – which releases a heady, irresistible aroma and an explosion of flavor. When done well, the barbecuing process produces involuntary gastronomic reactions in all who experience it.

The sensory reactions described above are actually an integral component of korbanos. The Gemara in Zevachim (46b) learns from the word rei’ach that the korbanos must be cooked on the mizbei’ach because precooked meat does not provide the rei’ach experience. Even the cooking technique prescribed for the edible parts of the korban had to be the very best option. This explains why the korban Pesach had to be prepared over tzli eish (an open fire) and why the ayil nazir was cooked in water (see Sidebar).[1] The combination of fire and the meat of a young animal creates a mouthwatering aroma that is hard to resist. An older animal is best prepared cooked in water.

Even the wood chosen for the mizbei’ach had to be carefully selected to ensure that the avodah was done with the best quality wood for a good clean burn.[2] Wood with impurities or that wasn’t properly dried doesn’t burn nicely, and its smoke may be acrid, which can affect the aroma and taste of the meat.

Firing Up the Barbecue

• Grills are probably the most ubiquitous piece of equipment for BBQ cooking.
• Griddles have been gaining popularity. They offer even heat and easy cleanup and allow for the preparation of a wide range of foods to create a delicious crust and rich caramelized flavors that grill grates can’t achieve.
• Smokers are also trending among barbecue enthusiasts. These heat the meat indirectly at low temperatures – “low and slow.” Meat prepared this way is prized for its deep, smoky flavor and the tender texture it produces. Devotees also enjoy the hands-on experience of managing fire, wood and airflow to create perfectly smoked meat.

Before you fire up your barbecue, here are some halachic issues that should be reviewed.

Tevilas Keilim

► Grates

Grill and smoker grates made of metal which have direct contact with food require tevila with a bracha. Porcelain or enamel-coated grates require tevila but without a bracha.[3]

► Griddles

A griddle is a flat cooking surface for cooking food such as pancakes, eggs and burgers and is characterized by its smooth, low-edged surface which allows for easy flipping and even cooking. Griddles are almost always made of cast iron and therefore require tevila with a bracha.

When an outdoor griddle is integrated with the cart, the griddle is nearly impossible to tovel.  If it truly cannot be taken apart, the griddle may be used without tevila.[4]

► Disposable Grills

Despite the fact that disposable pans normally need tevila,[5] since disposable grills are never used more than once, they do not require tevila.[6]

Kashering

► Charcoal Grills & Grates: One who purchased a non-kosher grill or wants to use his year-round grill for Pesach must kasher it properly.[7] Since food is grilled directly on the grill grates, the grates must be heated to a glow. It is preferable to purchase new replacement grates than risk kashering with fire.

If one takes proper precautions, kashering grates can be done by sandwiching them between charcoal briquettes and lighting them on fire.

To kasher the grill cavity, it should be thoroughly cleaned, then lit with charcoal and covered for 45 minutes after the coals have whitened.

► Gas Grills: An empty gas grill cavity is kasheredby cleaning, closing the hood, then setting it to the highest temperature for 45 minutes. To kasher the grates, see guidance above for charcoal grills.  

► Griddles: As with grills, since food is cooked directly on their surface, a griddle must be heated until it’s red hot. To kasher a griddle, see guidance above for charcoal grills. It is preferable to purchase a new replacement griddle than risk kashering with fire.

► Smokers: The halachos would be the same for smokers, although electric smokers present a challenge. Even if one were to purchase new grates, the cavity is nearly impossible to kasher, as the process is similar to kashering an oven. But cleaning an electric smoker and then heating it to 500°F for 45 minutes is extremely difficult, and generally not recommended.

Fish Grillin’

 Because it is unhealthy to eat meat and fish together, we are forbidden to do so.[8] We are permitted, however, to cook or eat fish in a utensil that had previously been used for meat and, likewise, to cook or eat meat in a utensil that had previously been used for fish.[9]

Therefore, theoretically, we may barbecue fish on a completely clean fleishig grill. Or, we may cover dirty fleishig racks with two layers of foil and place the fish on the foil and grill it in an open, uncovered barbecue – provided the foil is strong enough not to tear, thus and preventing the fish from making contact with the meat residue. However, as it is challenging to do either of these successfully, this is not recommended. A best practice would be to purchase either a grill dedicated exclusively to fish[10] or a set of grates just for fish.

Liver Kasherin’

Liver is often sold unkashered.[11] Since liver must be kashered through broiling, a grill[12] provides a very convenient option to enjoy the unique pleasure of fresh liver. Since pre-kashered liver is not kosher, any utensil – whether a fork, skewer or (according to some) the grill grates – used in the broiling process should be dedicated exclusively for the use of kashering liver. It is a meritorious practice to re-kasher the fork and all the utensils used in the broiling process before the next time liver is to be kashered.

Dairy and Parve Grillin’

Although it may seem improper – or even sacrilegious – to some, non-meat grilling and smoking is not so uncommon.

► Pareve Grillin’: Common vegetarian items that work well on the grill include corn-on-the-cob, bell peppers, zucchini, mushrooms, asparagus and onions. Fruits like pineapple and peaches can be lightly charred for a sweet touch. Even vegetarian meats like tofu or tempeh can be marinated and then grilled .

A caveat: one who wants to serve these pareve items with a dairy meal must cook them on a fully pareve or dairy grill.

► Dairy Grillin’: Grilling pizzas on a stone, or cubes of cheese like halloumi or paneer threaded on skewers (or placed directly on the grill), are also popular. Due to the difficulty of kashering a grill (as discussed earlier), one should dedicate a grill and utensils exclusively for dairy use.

Shabbos Grillin’

Grilling on Shabbos is clearly asur mi’d’Oraysa —  since it involves ha’avara, bishul and possibly mechabeh (extinguishing). Leaving food on a grill from before Shabbos, however, is also problematic. Even though shehiya can theoretically be addressed by making sure the food is fully cooked (and, thus, avoiding bishul) and that the fire is managed properly,[13] adjusting the vents or using a cover on a charcoal-fired smoker or grill may affect the flame; doing either of these would be forbidden because these actions influences the flame, either as an act of ha’avara or mechabeh.

A gas grill with a blech would be permitted for use on Shabbos similar to the way we use an oven. The knobs should be covered and a blech placed over the fire. The gas may not be adjusted or turned on or off on Shabbos, and all the food must be placed on the grill before Shabbos. Food may not be placed on the grill on Shabbos.[14]

Yom Tov Grillin’

Since cooking and grilling are permitted on Yom Tov for ochel nefesh (food preparation) a grill may be used, but only as follows:

• The grill – whether charcoal or gas – may be lit from a pre-existing flame; an electric ignitor may not be used.
• A gas burner may be adjusted on Yom Tov as needed for food preparation, but one may lower the flame only for the food’s benefit (i.e., to prevent food from burning).
• Vents may be adjusted as needed, but again, only for the food’s benefit.
• One may not turn off or extinguish the flame completely.

Using electric or electronic grills or smokers is not feasible since some are quite complex and adjusting them can create a new fire.

Rubs, Sauces and Marinades

With the rising popularity of grilling and smoking, even though it’s likely that all you need is salt, pepper and garlic powder, there is an ever-expanding universe of rubs, sauces and marinades claiming to be the perfect accompaniment to our favorite meats. These products present all kinds of kashrus issues.

All rubs, sauces and marinades require reliable kosher certification. These are heated during the production process on equipment that might be shared with non-kosher items. Additionally, they may contain dairy, meat, fish or other sensitive ingredients.

Spice blends are no different as they often contain problematic ingredients or are made on equipment which pose a kashrus issue. In addition, even though they may be from a brand that also produces kosher products, they might actually be treif. Consumers must always check for a reliable kosher symbol on these products.

Condiments With Fish

Even kosher certified sauces may contain fish. As mentioned above, one should not cook meat and fish together. This is true even if there is sixty times as much meat as there is fish, or sixty times as much fish as there is meat.

This halacha applies to the use of Worcestershire sauce, which contains fish. If the rest of the ingredients in the sauce are sixty times as much as the fish – so that the fish is batul before cooking with meat – then the sauce may be cooked and eaten with meat. If this is not the case, the sauce may not be used with meat. Sauces that are marked “Fish” beside the kosher symbol indicate that the fish is not batul.

You are now all set to fire up your barbecue. Happy grillin’!

SIDEBAR: A Scientific Insight into the Cooking Methods of Korbanos

The Korban Pesach, as noted in the article, involved roasting the meat of a young animal, which produced an appealing smell. Not so for an ayil nazir – which had to be at least a year old and have signs of maturity (Zevachim 69b) –  and so had to be cooked in water instead. What accounts for these differences in cooking methods?

The distinctive and at times unpleasant odor of mutton (older lamb and goat) when grilled is the product of a set of volatile branched-chain fatty acids and related compounds that increase as sheep age. By contrast, these compounds are present in very low amounts in young lambs or kid goats.

Here are the key molecules responsible:

► 4-methyloctanoic acid (4-MOA) and 4-methylnonanoic acid (4-MNA): The primary contributors to the meat’s “barnyard” or “gamey” smell. They form in the fat tissue of older sheep through microbial and enzymatic metabolism of branched-chain amino acids (particularly leucine and isoleucine).

► 3-methylnonanoic acid (3-MNA) and related compounds: Similar in structure to 4-MOA and 4-MNA. They add to the musky, waxy odor.

► Skatole (3-methylindole) and Indole: Produced in the rumen and intestines from tryptophan breakdown. These accumulate in the fat of older ruminants and intensify with age and certain diets (especially high-fiber pasture).

► Phenolic and sulfur-containing volatiles: These can develop during grilling as these fatty acids and indoles break down or oxidize, amplifying the sharp, rancid or “lanolin-like” notes characteristic of mutton fat.

Yearling lambs and young goats have much lower levels of these compounds because their fat metabolism and rumen microflora are not yet fully mature. Their fat contains more shorter-chain and unsaturated fatty acids which produce a sweet, mild aroma when grilled instead of a strong “muttony” odor.

This explains why the korban Pesach had to be roasted and the ayil nazir had to be cooked in water.

I am indebted to Dr. Shalom Kelman of Baltimore for pointing out the science behind the appealing aroma produced when roasting a young lamb versus the unpleasant odor when cooking mutton.

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[1]  While fire roasting the meat of a younger animal, which was the requirement for the korban Pesach, produces a pleasant smell, that is not the case for older meat – which explains why older sheep and goats were typically cooked in water (see Sidebar for the science behind this practice).

[2] See Rambam Hilchos Issurei Mizbei’ach 7:3.

[3] Refer to the “STAR-K Tevilas Keilim Chart” at https://www.star-k.org/articles/kosher-lists/1170/tevilas-keilim-guidelines/.

[4] See Darchei Teshuva 120:5.

[5] See “STAR-K Tevilas Keilim Chart” referenced in footnote 3.

[6] Ma Nedaber Hilchos Tevilas Keilim (unpublished galleys). See also “Kashrus With a ‘Bren’” by Rabbi Tzvi Rosen at  https://www.star-k.org/articles/kashrus-kurrents/2131/grillin-with-a-bren/.

[7] We would never recommend kashering a public grill in a park, or the grates of a shared grill in a vacation rental, due to the safety issues involved.

[8] Y.D. 116.

[9] Ibid. There are some people who have a custom not to do so. However, if you do not have this custom there is no need to be stringent.

[10] Many choose to get a small portable grill for this purpose.

[11] For instructions on how to properly kasher liver, see “Kashering Liver” by Rav Moshe Heinemann shlit”a at https://www.star-k.org/articles/articles/1133/kashering-liver/. Since all other meats must be kashered within 72 hours of shechita, it is uncommon to use the grill for kashering anything aside from liver. However, were one to do so, the process is the same.

[12] A griddle may not be used to kasher liver since the drippings must drain off for halachically compliant koshering.

[13] Until the advent of modern gas and electric appliances, using a fire on Shabbos was common. Halachically, one would need to make the fire “gerufah u’ketuma” in order to keep food heated from before Shabbos.

► Gerufah means swept or removed. This refers to an oven or stove where the coals (the primary heat source in ancient times) were removed or swept away from under the pot before Shabbos began.

 ► Ketumah means covered or dampened. This refers to a fire that was covered or dampened in some way to reduce and contain its heat output before Shabbos.

While it was technically possible to uncover the flame and stoke it, the Sages permitted both gerufah and ketumah because the sweeping and covering acted as significant reminders and deterrents, making it less likely that one would go out of their way to adjust the flame on Shabbos. Since grills generally can’t retain sufficient heat if the coals are removed or dampened, these methods are not practical today.

[14] It may be prudent to install an automatic gas shutoff timer to extinguish the grill after it is no longer needed. These are commonly available online and in BBQ specialty stores and come either with a one- or three-hour automatic shutoff.