| Barbecue is a mix of talents. There is the choice of | | | | the center. Water-soaked wood chips (such as |
| meat (or in some cases vegetables), the creation and | | | | mesquite, hickory, or fruit trees) are often added |
| choice of sauce, and of course the flame. Once the | | | | atop the coals for an extra smoky flavor. The |
| components are gathered together, then the real | | | | temperature of the grill is controlled by the amount |
| talent starts with the maintenance of the flame, | | | | and distribution of coal within the grill and through |
| smoke, turnings and sauce applications.We are going | | | | careful venting.An alternative to charcoal briquettes is |
| to focus on the flame, and the types of flame | | | | lump charcoal. Lump charcoal is wood that has been |
| sources for our barbecue. There are basically three | | | | turned into charcoal but unlike briquettes it has not |
| main sources in use today: Wood, Charcoal, and | | | | been ground and shaped. Lump charcoal is a pure |
| Natural gas or propane.Natural gas and propaneGas | | | | form of charcoal and is preferred by many purists |
| grills are easy to light. The heat is easy to control (via | | | | who fear that artificial binders may be used to hold |
| knob-controlled gas valves on the burners), so the | | | | briquettes in their shape.WoodThe choice and |
| outcome is very predictable. They result in a very | | | | combination of woods burned result in different |
| consistent and tasty result, although some charcoal | | | | flavors imparted to the meat. Different types of |
| purists argue it lacks the flavors available only from | | | | wood burn at different temperatures. The heat also |
| cooking with charcoal. Advocates of gas grills claim | | | | varies by the amount of wood and controlling the |
| that gas cooking lets you "taste the meat, not the | | | | rate of burn through careful venting.The type of |
| heat" because it is claimed that charcoal grills may | | | | wood chosen is really what sets this method apart |
| deposit traces of coal tar on the food. Many grills are | | | | from the others. This is where the gourmet can really |
| equipped with thermometers, further simplifying the | | | | experiment. Let's go through some of the woods |
| barbecuing experience. However propane and natural | | | | available to get a feel for the differences we can |
| gas produce a "wet" heat that can change the | | | | expect.Golden Birch is very delicate & slightly sweet, |
| texture of foods cooked over such fuels.Gas grills | | | | typically used with fish, pork, lamb, goat, poultry, and |
| are significantly more expensive due to their added | | | | light-meat game birds. As a smoke source Golden |
| complexity, and higher heat. They are also considered | | | | birch would be used to smoke Salmon.Wild Apple is |
| much cleaner as they do not result in ashes (which | | | | slightly sweet with a fruity smoke flavor. Used mainly |
| must be disposed of) and also in terms of air | | | | for beef, poultry, game birds, and pork (particularly |
| pollution. Proper maintenance may further help reduce | | | | hams).Sugar Maple has a mild smoky, sweet flavor. |
| pollution.CharcoalThis generally begins with purchasing | | | | Good with lamb, goat, pork, poultry, cheese, |
| a bag of processed charcoal briquettes. A charcoal | | | | vegetables and small game birds.White Cedar has a |
| chimney starter is a traditional (but generally | | | | fine light smoke, and doesn't add much in the way of |
| underused) method for getting a consistent heat | | | | other flavors. Ideal for cooking fish, beef, and |
| from your coals. Alternatively, they can be lit in a | | | | pork.Wild Black Cherry, is hard to get a hold of but |
| pyramid directly inside the charcoal grill after | | | | offers a distinctively sweet and fruity smoke. Great |
| presoaking with lighter fluid.After all coals are | | | | with beef, poultry & game birds.Jerry Powell is the |
| ashed-over (generally 15-25 minutes), they are spread | | | | Owner of a Popular site Know as |
| around the perimeter of the grill, and the meat is | | | | As you can see from our name, |
| placed in the center for indirect cooking. For additional | | | | we are here to help you learn more about different |
| flavor and attractive appearance, thicker cuts of | | | | kinds of |
| meat may optionally be seared over direct heat | | | | Gourmet food and Wines, Coffees from all around |
| (outer perimeter of grill) prior to indirect cooking in | | | | the world. |