Techniques

Useful Techniques for Cooking over the Grill or Smoker

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Welcome to this edition of proven techniques for outdoor cooking. We present these techniques which will improve taste, ease the work load or even make better presentations to guests and judges - wherever you happen to be enjoying cooking outdoors! Enjoy!

 

 

 

This one is for the Gas Grillers of the world. When heating your gas grill in preparation of smoke-cooking your next meal, turn on both burners for 10 minutes or so in order to heat the entire cooking chamber. On the side where the meat will reside, turn that burner off. The other burner should be turned down to maintain the proper temperature.

If it is "smoke" you want, obtain a smoker box and your choice of flavored smoking chips. Take the presoaked chips and place them in the box and place the box on the defusing materials (i.e. rocks, briquettes, etc.). Close the lid. Work with the vent holes to insure the exhaust is on the food side - as opposed to the fire side. Soon that great smoky flavor (not to be confused with "Smoky's" flavor) will be gushing forth and your masterpiece will be the hit of the crowd.