BBQ Cooking – Heat

Do you enjoy BBQ cooking? Do you have lots of BBQ cooking recipes? Cooking outdoors on the grill or smoker is a favorite activity with my family and me. Since we live in the southern United States, we have very mild winters, and snow is extremely rare. We can barbecue outside whenever we get the notion, even when it’s raining. In that case, we just pull the grill or smoker under the edge of the carport where they’ll be sheltered from the downpour.

Some people who like the idea of BBQ cooking really don’t take full advantage of the benefits of cooking over charcoal or wood chips. Most folks like the taste that smoke provides to meats, yet some individuals don’t understand that. I’ve seen a few pals who tried to grill big pieces of meat like pork shoulders or fresh hams, using direct heat to do so. I tried to explain to them that the meat would never get done that way, without totally burning the outside layer. They didn’t listen, however. Of course, the results turned out just as I had told them they would – raw on the inside and burned to a crisp on the outside.

Large pieces of meat have to be cooked over low heat, usually for hours. This can be done on a traditional charcoal grill, as long as it has a lid that be closed tightly. Indirect heat should be used. In other words, you should build your fire on one side of the grill and place your meat on the opposite side of the grill.

An easier way to do this is with a smoker that’s specifically designed for slow cooking. I’ve seen a few folks mess this up, too. They used an electric smoker without providing any smoke. To smoke meats on an electric smoker, you have to place wood chips, wood chunks, wood pellets, or twigs on the burner element or in the hopper. Something has to make the smoke!

Tags: bbq cooking, bbq cooking recipes, grilling, grilling heat, indirect cooking, indirect grilling, smoking, smoking heat

Category: Interior decor