www.squidoo.com You can use any portable gas grill or charcoal grill as a slow smoker with these simple tips. Soak the wood chips in water for at least 20 minutes. Drain the excess water. Wrap the damp wood chips in a couple layers of heavy duty foil. Puncture holes on the top of the wood chip bundle to release the smoke. Set up a cold side and a hot side on your grill by placing all the charcoal in the corner of one side, or by lighting only a left or right burner. Place the wood chip bundle directly on the coals or the burner. Place an oven thermometer on the cold side of the grill. Close the cover. Insert an instant read digital meat thermometer in the thickest portion. When the oven temperature gets to between 200 - 250 Fahrenheit place your meat or vegetables on the cold side of the grill. Replenish wood chips and fuel as needed. Here is a list of recommended hardwoods, the kind of a flavor you can expect from their smoke, and the best food matches for each hardwood variety. Fruit Woods. Apple, cherry and peach impart a lightly sweet, mildly fruity flavor without much acidity. Chicken or pork best but experiment with everything else too, especially vegetable. Hickory Wood. The classic smoke flavor in many commercial barbecue sauces and barbecue-flavored foods like potato chips. Good with beef, chicken, pork, seafood -- just about everything. Maple Wood. Mild, sweet flavors. Best with pork but adds sweetness to poultry, seafood and vegetables. Mesquite Wood. Powerful ...
Great Deals Manuka Honey Whole Foods Promo Dyson Dc15 Vacuums Purchasing Oakley Laptop Backpacks
No comments:
Post a Comment