Useful Tips for Cooking
over the Grill or Smoker

Enjoy!

 

 

 

 

 

While each tip can mostly stand alone, it is best to read them all and incorporate them into an overall assault on the grill. Be sure to have your assault well fortified with your favorite beverage! Today's tip is: Smoky Flavor

OK, we all want to smoke-cook our meat and produce the most flavorful meal on the block or even in the county. Well, here are some ideas for you to ponder.

First, we do not recommend using raw wood - i.e. any whole wood containing resins. They have the effect of tainting the flavor of your meat. Charcoal, on the other hand has much of the wood resins cooked out. Additionally, the smoky flavor you taste comes as much from the fats and juices dripping on the coals and then rising in the form of smoky flavor.

Try locating small raw pieces of wood, wood shavings or even sawdust from a person or company doing woodworking. Even a school wood shop has bins of sawdust. Sprinkle or place these on the coals for additional wood flavoring. Even better, these small pieces of wood are probably free! Good luck!