Let the Smoking Commence!(Different Methods of Grilling)

Tuesday, June 8, 2010 @ 08:06 AM

Let’s start with the smoke itself.

Barbecue smoking is a form of indirect grilling done slowly over low heat while surrounded by wood smoke.

Many people prefer fruit wood to smoke their food, cherry, apple, peach to name a few. Many prefer Hickory or Mesquite. Typically any hardwood will do, Oak & even Alder. I know some smokehouses that use corn cobs. (Don’t knock it til you try it…some of the best bacon I’ve ever had was cob smoked!)

Depending on your method of cooking, bbq smoker, gas grill, charcoal grill, can determine the form your wood takes. A bbq smoker or bbq pit can handle split logs and even branches. Your traditional grills aren’t typically capable of handling the heat of a full log of Oak or Mesquite. They do make some grills and smokers heavy duty enough nowadays to handle logs, but not everyone has one of those. For the rest of us with our regular charcoal and gas grills, we have chunks of wood, or chips, that are more readily available online or in stores. You just soak the wood chips,(or chunks) for about an hour & you’re ready to go.

There are many items out there now to help achieve that smokey flavor. Wood pellets in cans, wood planks, foil smoker bags lined with wood & wood oils. They even have smoker boxes that can be used on your stove top or in your oven for periods of inclement weather when you still want to get your smoke on.

Tomorrow we’ll discuss putting that lovely wood smoke to work.

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