Smoking your meats such as beef brisket, pork shoulders, turkey breats and more on the bbq,  most certainly result in a very tasty reward. But you need to do it right or the results can be less than “yummy”.  When preparing to smoke meat on a bbq, you need to consider a few points.

1. The type of BBQ being used. Is it charcoal (oh yea, that’s what I am talking about!), propane or natural gas? or?

2. The type and size of your cut of meat. GOOD smoking practices take time. Be patient, the rewards are obvious!

3. The type of wood smoke flavouring you wish to infuse into your meats.

So once you have established these points, here are some other general points to consider to have a smoking success your next outing:

1. maintain a nice “cool” source of heat (180 F – 220 F works best in my experience)

2. Constant source of smoke (wood chips, chunks, or saw dust depending on they type of BBQ you have)

3. Keep the meat on indirect heat only, If you use a gas BBQ, only light one burner and place your meat on the opposite side of the BBQ. If you are using charcoal for fuel, build up a nice bed of coals that are fully lit and move them all to one side of the barbeque so that the heat is only on one side of the bbq.  You want to smoke the meat with indirect heat.

Properly smoking meat is a slow process, that should use as little heat as possible. I know you will be curious, but keep the lid on your BBQ. Each time you lift the lid, you are watching the taste go “up in smoke” Your BBQ MUST HAVE a well sealed lid to hold in the heat & smoke

Once your BBQ is up to temp, place a double batch of damp wood chips in a tinfoil envelope and then stack them one on top of the other on the coals or heat source. Once the smoke starts to billow out from under the lid, open the lid QUICKLY, place the meat on the cool side of the grill and then close the lid and LEAVE IT closed. Depending on the cut and type of meat, you could be looking at 45 minutes for small cuts to several hours for briskets and shoulders. Bu be patient! There is nothing like the taste of well smoked meats!

Of course here in Sunny California we barbecue all year round, but even here Summer time gives us an even bigger excuse to cook outdoors. You need a good barbecue tool set to do it right and a little practice. Remember to keep your grill clean with your cleaning tools. Stainless steel barbecue tool sets like those from Chefmaster will hold up the best. Many gas grills also have side burners and you can cook your mushrooms or other veggies while you are barbecuing that steak, carne asada, chicken etc. The stainless steel encapsulated pans cook the best since the heat is distributed evenly. This allows you to cut back a little on the grease(butter, oil etc.) Multiple element cookware like Chef’s Secret Cookware or Precise Heat Cookware who both offer Waterless Cookware with Multiple element Stainless Steel are good for this.

When I lived in Mexico for a few years, one of my friends showed me an interesting trick to clean the grill surface of the barbecue. He cuts an onion in half and rubs it over the surface of the grill. It cleans off the tars beautifully and without caustic chemicals.

An alternative to grilling fish is to cook it in an aluminum foil pouch. It is like steaming or poaching but with the aroma of your wood chips or charcoal. I did this when I was sailing a lot (had a small barbecue grill on rails in cockpit. But have used it camping and on my backyard grill as well. You make a boat out of aluminum foil the size of a single portion of fish. You rinse and clean the fish and squeeze lemon or lime(limon verde) over it, then pour some dry white wine(optional but delicious), drench in olive oil, then sprinkle Lawry’s Seasoned Salt and ground pepper over it. You add your favorite vegetables including onion and green (sweet) pepper, cut potatoes (cut them thin) and green vegetables or squash. Add a little more Lawry’s and pepper and I add a little more lemon and oil as well . . . Seal the pouch and put over the grill. I usually check it in about 20 minutes. Depending on the fish it is usually done but thicker cuts might need a few more minutes. It is delicious. The flavors blend together and you have a one pouch meal. At times with Salmon I don’t add the vegetables but the Lawry’s, pepper, olive oil, wine and of course lemon juice is a key ingredient. The process is basically a poaching technique. The fish come out moist, light and full of flavor. This is a very healthy technique and it preserves nutrients nicely. Don’t over cook but cook it to whatever desired degree you like. Enjoy

Jay Mawhinney

 About the author: My name is Jay Mawhinney. JMEnterprises is an emarketing company. The webstore Cookware N Things is full of fabulous premium Stainless Steel Waterless greaseless cookware, Flatware, Cutlery, Barbecue Sets and other kitchen accessories. All at wonderful discount prices. Visit us at: http://www.cookwarenthings.com/

 Contact the Author
Jay Mawhinney
Cookware, recipes, cooking
jmactor@roadrunner.com

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Search, browse, share and rate your favorite beef, pork, chicken, fish and bbq sauce recipes.

Hi all you bbq freaks and aficionados. Rick Davies here.
Besides being a web marketer, and private sale real estate franchise owner, I am also a husband and a father.

My wife Donna and I share the lion’s share of the cooking for the family (she works too!) and we know the importance of providing a healthy and balanced diet for our family.

I love to barbeque, so it is only natural that a lot of the means that I prepare for my family are done so using the bbq. (plus it cuts down on a lot of the pots and pans!)

I hope to make regular comments, tips, recipes and other barbeque related news posts here and welcome your comments.

If you have not yet done so please follow us on Twitter through this link:

http://www.twitter.com/barbequeblog and I will be sure to follow you back.

Health & happiness

Rick

Barbequing is an American tradition. Each year, statistics show that at least 90% of families attend at least one barbeque party or celebration. About 40% of families delight in throwing parties that center around the idea of barbequing. With statistics like that, one must wonder why barbequing is such a popular event and tradition. 

First, barbequing or grilling allows you to create a meal that is unmatched by any other type of cooking. The grilled smell and taste will perk up even the pickiest meat eater.

A variety of meats and side dishes are used when barbequing. Traditionally, families cook pork, beef, and fish on their grills. When visiting your local grocery store, look for meats that are specifically cut and packaged for barbequing. If you do not find pre packaged meats, then chances are spices, marinates, and kits for grilling are somewhere near by.  

Traditional side dishes include potato salad, beans, and coleslaw. These sides work well with the variety of meats available and are easy to prepare and store until it is time to eat.

Your traditional condiment bar should include pickles, relish, and onions.

Different types of grills will present different types of flavors. Charcoal and smoker grills present a natural “smoked” flavor which is one of the most known tastes of barbequing. Smokers even allow you to control slight changes in the favor of the meat by using different types of woods.  Alternatively, propane grills allow grillers to cook their meals faster, but still have a grilled flavor.

Some grills have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. You will be able to cook your whole meal, including side dishes if you plan correctly. Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.

Another reason barbequing is so popular is the fact that it gives you a reason to hold a party or celebration.

Outdoor parties not only allow your guests to be present during the cooking of the meal, but also give them the opportunity to be with friends.

Themed parties are always fun for your family and guests. Festive decorations can be found at any local party or general store. You may also consider purchasing decorations that can be stored and reused at a different time, such as reusable tablecloths and Tiki torches. Give your clambake a beach theme by adding tropical music and you may even consider adding some sand.

Finally, barbequing is popular because it can be considered a hobby as well. Barbequing, like anything else in life, takes time and practice. It can be fun to play and experiment with different techniques and recipes. Once you have developed a like for barbequing, then you can focus on creating your own variations on traditional recipes and ideas. 

Barbequing is typically thought of as a summer event, but some diehard fans of barbeque will not think twice about breaking out their barbeque grills right in the middle of winter.

When looking into different grills features, you may be faced with what seems like a foreign language. How are you suppose to pick the grill that is best for you if you do not understand what you are reading? While the language used when describing grills will not get any easier to read, understanding what the majority if what it means will help you make an informed decision.

Perhaps one of the most important things you should consider is the fuel type. Charcoal grills are one of the most used types of grills. Charcoal grills utilize charcoal and lighter fluid to heat up and cook your food.

Charcoal grills come in all shapes and sizes, and vary in cost. Charcoal requires you to buy charcoal and lighter fluid each time you cook with it. It must also be cleaned out each time. Charcoal grills come in small sizes, which are ideal for apartment dwellers or people with small homes. Once you have used your charcoal grill, you can clean it, and store it away.

Propane grills are also useful for someone in small areas, since they can come in smaller sizes. Propane grills use propane gas to cook your food. If you want to quickly cook foods while still maintaining a grilled flavor, you may want to consider Propane grills.

Natural gas grills are a little more complicated then smaller grills, so they require more room. Natural gas grills are meant to hook up directly to your home’s natural gas line, and can cook meat in record time. Smoker Grills are used when flavor is the number one priority. Smoker grills use wood to slow cook your meat. Flavor can be controlled by using different types of woods.

BTU is the measure of the amount of cooking power the barbeque grill as. Simple math will be needed in determining the amount of heat that your grill produces. Take the amount of space available for cooking (typically measured by square inch) and divide it by the total amount of BTU’s. Ideally you will want at least 95 to 100 BTU’s per square inch of cooking space. So for example, if you have a grill with 50,000 BTU’s and 450 square inches of cooking space, then you will be receiving about 111 BTU’s of cooking power per square inch. Anything less, and you may want to consider a different grill.

The next thing you will want to consider is the cooking surfaces. How much space does it have? Will you be able to cook for just yourself, or you entire family? Depending on your situation, you may want to consider a larger or smaller grill.

What about cleaning? Does your grill have anything type of features that allow you to clean it easier? Some grills offer such things as a cleaning door, which allows you to easier remove the used fuels. This is handy if you decide on a charcoal and smoker grill. Some grills have a none stick surface, which allows you to cook without food sticking, and allows for very easy cleanup.

Another feature some grills offer the ability to control different areas of your grill with different temperatures. This is typically controlled by knobs on the front, similar to an oven. This allows you to cook different types of foods at the same time. If you want to cook a whole meal on the grill, this can be possible.

Starting your grill changed drastically with each type of grill. Smokers and Charcoal burners require you to light the media, the wait for it to burn out and turn to embers before cooking. This can take anywhere from 20 to 45 minutes. Natural gas and propane gar grills can be started instantly, wither by lighting the burners with a lighter, or by a knob on the front, which is attached to a small hammer that slams into a crystal, causing enough spark to ignite the fuel.

So you have decided that you want to start barbequing. What more, you have done your research and decided that a charcoal grill is the right type of grill for you. So now you have to pick out the charcoal grill that suits you best.

One of the first things to consider when purchasing your first charcoal grill is what you will be using it for. If you plan on traveling and using your charcoal grill, you will want something small enough to travel with you. Smaller charcoal grills are ideal for cookouts, camping, and tail gate parties, but would not be useful if you were cooking for a larger amount of people. Smaller grills that are easy to transport usually cost under 20 dollars, so you may want to consider purchasing a separate grill for smaller occasions.

Safety should also be a major concern when you are picking out your first charcoal grill. Since you grill will contain hot coals, the number one concern should be whether or not your grill is sturdy. Look for a charcoal grill with a sturdy structure and sturdy legs. If you grill does now have sturdy legs, it’s chances of falling over is much greater. When a charcoal grill falls over, it send hot coals flying. Many charcoal grills also have built in safety features such as a water reservoir and smothering valves. Undoubtedly, when you are cooking with fire, accidents can happen. In the case that your grill gets out of control or becomes to hot, these safety features will prevent potentially dangerous fires.

One of the most noticeable features when using charcoal is the flavor of the food you cook. To cook with a charcoal grill, you must buy charcoal briquettes and lighter fluid.  Charcoal is a one use item, and will need to be discarded after each use. Charcoal can be picked up at your local superstore, gas station, or grocery store, and is typically pretty inexpensive. Charcoal must be light and allowed to burn until the charcoal is no longer on fire, but is red embers. The best way to get the pile to burn is by stacking it in a pyramid.

While no one likes to clean their grill, it is necessary to maintain your grill if you want it to last it’s intended lifetime. One problem you will face is the fact that Charcoal grills stay hot for a long period of time. You can remedy this situation 2 ways. First you can leave your grill open, allowing it to burn out. This method typically burns a lot of the grease off, but can potentially cause problems if you are not near your barbeque grill.  You do not want to start a fire. Another way is to completely close off your grill and deny the fire oxygen. As soon as the grill is cold, or cold enough not to burn you, you will want to clean the grill. Leaving the grill dirty for any amount of time will cause the buildup to become hard, and may make it harder to remove. Use a wire brush to clean off the surface areas of your grill, and then spray cooking oil on the surface. Take the racks off and clean them with dishwashing soap. Dawn or other brands that have degreasers work best. Rinse the racks off, and replace them in the grill.

If you are new to barbequing, chances are you have run into some problems when it comes to barbequing. Barbequing, like anything else, takes practice. Learning from your mistakes, as well as the mistakes of other will help you learn quickly.

Before you begin cooking, spray your cooking area with a nonstick cooking spray. This will prevent your meat from sticking when you are rotating or removing it. If your meat sticks and tears, you will lose a large amount of juice, and your meat may dry out.

Never place food on the grill until the temperature is correct. The fluctuation in temperatures will cause your food to dry out or burn. If you are using a charcoal grill, make sure that the coals are completely gray before putting the meat on the grill. This will allow the temperatures to level out, and the majority of the lighter fluid to burn off.

1) Cooking with charcoal lighter fluid can be good or bad. The lighter fluid will cause the food you are cooking to taste different then with other types of grills. Alternatively, attempting to not use lighter fluid may cause a lot of frustration due to the fact that charcoal can be difficult if not impossible to light without lighter fluid.

You must properly prepare the meat you are cooking, before cooking it. You should never attempt to cook meat on a grill when it is still frozen, or even partially frozen. Thaw your meat by sitting it out about 12 to 24 hours before you plan on cooking it, or by thawing it in a microwave. If you meat is thawed, but in the refrigerator, set it out long enough for the meat to get to room temperature.

Once meat is cooked, never put it back in on the same plate you had it on when it was raw. This could cause the spread of many unwanted illnesses. Do not handle cooked meat with the same utensils that you used when it was raw.

2) Never poke you meat while it is cooking. Poking holes in meat will cause the juice inside to leak out into the bottom of the grill.  Not only will this make your food dry and unappealing in the end, but it also could potentially ruin your barbeque grill. At the very least, it will cause a buildup of unwanted grease and juices on your girll, which will make cleanup harder.

Once the meat is on the grill, try not to open the lid to many times. Each time you open the lid, you change the temperature in the grill. The constant change in temperature and the air flow will cause your meat to dry up quickly.

Remember that the higher the heat is not always the better. While it is ok to quickly cook food, turning the heat up will just cause the meat to dry up and potentially burn.

4) While using tin foil or aluminum foil will make cleaning easier, it will cause your food to have more of a fried taste then a grilled taste.

If you are planning on using your favorite barbeque sauce, be sure to wait as long as possible to put it on the meat. Putting barbeque sauce on to early will not only potentially cause your meat to dry out, but it could also burn.