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Your Guide to Smoking Food on a Gas or Charcoal Grill

COOKING WITH SMOKE HOW TO SMOKE ON A GAS OR CHARCOAL GRILL How Does It Work? As wood smolders, smoke particles adhere to the food, leaving behind some flavor. Because every type of wood has a unique flavor, and burns differently, smoking is a hugely versatile cooking method. How is Smoking Different from Barbecuing or Grilling? Smoking Barbecuing Grilling 52° - 140° F 200° - 300° F 500° F 1hr to 2 weeks Several hours Under an hour How to Smoke How to Smoke on a Gas Grill on a Charcoal Grill TIP: When using a rub or a brine, give meat at least six hours to marinate before you start cooking. Set an aluminum pan on one side of the char grill and fill it with liquid - it can be anything from water to beer or Soak the wood chips in water for at least 30 minutes. even apple juice. Before placing the wood chips, drain the excess water. Next to the pan, lay lit coals with a piece of wood on top of Drop the soaked wood chips in the smoker box. the coals. TIP: Whether smoking on gas or charcoal, open the cooker's lid as infrequently as possible. Doing so adds oxygen to the wood, increasing the temperature, while releasing smoke. TIP: Use natural hardwood charcoal, and do not use lighter fluid to start the charcoal, as it will give the meat a chemical flavor. Use a chimney starter instead. Close the smoker Set the cooking grill in its place and add your choice of box and grill lid and wait for it to begin smoking. meat. Lastly, close the lid and adjust the top vent to be about a quarter open. Once the grill is ready, adjust the flame to be on low/medium heat. Then, set meat over the unlit burners and close the lid. TIP: If your grill doesn't come equipped with a smoker box, you can make one by using an aluminum pan and covering it with foil. Before placing your smoker box on the grill, poke holes in the foil for ventilation. Choosing the Right Wood Oak X Medium-heavy O Hot and slow O Dark mahogany X Flavor Burn Color Pork (Ribs/butt/sausage) Common food parings: Beef (Ribs/brisket/sausage) Lamb Hickory X Sweet and strong. Similar to bacon. Poultry (Chicken/turkey/game birds) O Hot and slow Ham C Dark mahogany Salmon (And other rich fish) Common food parings: Maple Pecan X Sweet and light X Fruity and sweet O Hot and slow O Slow and cool A Darkens meat A Golden brown Common food parings: Common food parings: TIP: The sweetness of pecan can be overpowering. For a more balanced sweetness, mix it with a heavier wood. Mesquite X Very strong O Hot and fast Cherry O Red/pink-ish X Light, fruity and sweet Common food parings: Hot and slow O Mahogany Common food parings: Apple X Light, fruity and sweet Hot and slow TIP: Apple and cherry wood have similar flavor profiles to peach and alder, however alder burns cooler. O Red/pink-ish Common food parings: Choosing the Right Meat Good Cuts Bad Cuts TIP: Purchase meat with the bone in. The bone absorbs TIP: Avoid lean cuts of meat, as the lack of fat and heat and distributes it into the meat, leading to more even cooking. connective tissue can cause the meat to dry out during the slow cooking process. Tenderloin Sausage (Pork or beef) Ribs Boston butt Chicken breast Ribs Beef steaks Salmon Tilapia Brisket Sources: what_is_the_difference.html Jensen, Werner K., Carrick Devine, and Michael Dikeman. Encyclopedia of Meat Sciences. Oxford: Academic, 2004. 324. Print. NORTHSHORE FIRE P L A C E

Your Guide to Smoking Food on a Gas or Charcoal Grill

shared by matthewzajechowski on Jul 07
Nothing says summer like the smell of meat on the grill. But if you’re simply grilling your food instead of smoking it, you’re missing out on the unique flavor that different types of woods can im...



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