Barbecue and meat smoking tips
to great smoked food.
Cold smoking can
be done to flavor food that is not going to be cooked like cheese or
salad and can be used to flavor food that will be cooked like burgers or
flavor comes from cooking over real wood. Charcoal and gas grills only
provide heat NOT flavor. Real wood smoke provides the natural flavor of
Slow cook for real
BBQ meat and fish. Cooking temperature should be between 175 and 225 and
don't exceed 250 degrees. Cook for several hours until meat is done. Use
a meat thermometer if you aren't sure.
Baste food often
or use a source of moisture in your grill or meat smoker. It keeps your
BBQ food moist. A can of water in your BBQ grill or a pot of water in
your smoker will keep your meat and fish from drying out.
Use a BBQ rub of
spices without too much salt. Salt may dry out your food while cooking.
Rub spices on meat with your hands before cooking and let stand for
about 1/2 hour.
You can use
barbecue sauce while cooking and it will not burn or blacken if your
temp. is low. Baste the BBQ sauce on regularly and the real wood smoke
will add flavor to the sauce as well as the meat you are smoking.
light a charcoal BBQ grill, stack the charcoal in a very tight, high
pile or use a charcoal starter tube. When stacked in a high pile the
charcoal retains more heat and that heat is transferred to the other
coals making them light much faster. After the coals spread them as
desired in the grill.
pay more for charcoal with wood chips inside. By the time the charcoal
is completely lit and glowing, the wood chips are long burned away and
do not give the flavored smoke necessary to flavor your food on the
grill. Use a GrillKicker ™ , SmokePistol ™, or wood chips after the
charcoal is glowing.
flavor comes from the smoke produced from using real fruitwoods and
hardwoods. Charcoal, gas, or electric BBQ grills provide heat but do not
provide the delicious flavor from using natural wood.
grilling steaks, preheat the grill on high for about 10 min. Place the
seasoned steaks on the BBQ grill for about 3 min. and then rotate (not
flip) them 90 degrees. Leave for about 2 min. and then flip. Do the same
on the second side. This gives the meat a cross hatch pattern and a real
barbecued steak look. You can do the same with pork chops and other meat
on the grill.
Fruit woods like
Apple, Alder, Cherry, Hickory, Maple, Mesquite, Oak, Black Walnut,
Pecan, are the traditional smoking woods that give that great BBQ flavor
when grilling food! The real flavor comes from the smoke of these woods
as it penetrates the food.
made from assorted scrap woods the producers can acquire at the time
like pine, myrtle, and others depending on location and season. The wood
scraps are ground up, heated, and compressed into briquettes. Briquettes
produce the heat and are easy to use, but do not give that BBQ flavor
which comes from real wood.
Basting food on
the barbecue grill adds flavor as well as moisture. This helps keep the
food from drying out while cooking. Use a basting liquid that does not
contain too much sugar because sugar may burn or blacken on the grill.
Ford created the charcoal briquette from the wood scraps and sawdust
from his car factory. E.G. Kingsford bought the invention and put the
charcoal briquette into commercial production.
Peal the membrane
off the underside of ribs before seasoning. This membrane gets very
tough when cooked so remove it and then BBQ the ribs at a low
temperature for about 3-4 hours.
a difference between barbecuing and grilling. Grilling is a hot fire
fast cook method. Barbecue is a slow cook wood smoke method of cooking.
heat while cooking on the grill for barbecued food. Use direct heat
while cooking on the grill for grilled steaks and chops.
smoker | BBQ
smoker | Food smoker
| How to make a smoker
| Food safety | Site
The SmokePistol and GrillKicker™
and their cartridges are patented
SmokePistol and GrillKicker™ are the trademarks of T & D Suppliers Inc.
Copyright © T & D Suppliers Inc. 2004-2011