“The ultimate store to buy smoker grills .” more >> Nick Noll.
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How to Smoke Barbecue Grilling Tip
Smoking and Grilling
Most smokers and grills can be used
to smoke, grill and sear.
Take a look at these three different types of popular smokers.
Smoking is slow cooking under indirect heat, it’s what they
call “barbecue” in the south. You can smoke on any grill by simply
keeping the food away from the heat source. Offset and Vertical Smokers provide
the most efficient method of smoking. The offset firebox can be stoked with
coal, wood or charcoal and topped with wet flavoring chips. Vertical Smokers
Grilling is cooking food over direct heat but not flames
normally 5-10 inches from the food. Most conventional propane or charcoal
grills use this type of cooking.
Searing is used primarily for
steaks; it is direct heat, flames or very hot coals directly beneath the meat.
On Brinkmann offset smokers the firebox can be used to sear by putting one of
the cooking grills right in the firebox. All smokers can sear by putting coals
or direct flame right under the meat in the main cooking chamber.
Here is an illustration of how you can use one vertical for all three
types of cooking with one smoker grill.
Barbecue Grilling Tip Wood Chips
Wood chips are used
to enhance food flavor. The chips are soaked and put right on top of the
charcoal. Electric smokers have a small pan to put the wood chips in and you
can put the wood chips right on top of the rocks of a gas smoker or grill or
use a small metal pan.
Barbecue Grilling Tip Water Smoking
Water pans are
provided in Brinkmann Vertical smokers and can be added to any smoker or grill.
The water pan is filled with water and or marinade to keep the food moist and
flavored during the cooking process. This type of smoking is particularly
useful when smoking fish and poultry.
Barbecue Grilling Tip
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Proper Care & Maintenance
- To protect your grill from excessive rust, the unit must be
kept clean and covered at all times when not in use. A grill cover may be
ordered directly from Barbecue Smoker Grill by calling 1-760-788-9727.
- Wash cooking grills and heat shields with hot, soapy water,
rinse well and dry. Lightly coat cooking grill with vegetable oil or vegetable
oil spray.
- Clean inside and outside of grill by wiping off with a damp
cloth. Apply a light coat of vegetable oil or vegetable oil spray to the
interior surface to prevent rusting.
- If rust appears on the exterior surface of your grill, clean
and buff the affected area with steel wool or fine grit emery cloth. Touch-up
with a good quality high-temperature resistant paint.
- Never apply paint to the interior surface. Rust spots on the
interior surface can be buffed, cleaned, then lightly coated with vegetable oil
or vegetable oil spray to minimize rusting.
Barbecue Grilling Tip
Grill Cooking Tips - Health
Safety
- Always wash hands thoroughly with soap and hot water prior to
handling food and after handling raw meat, un-cooked poultry or seafood.
- When using a platter to carry raw meat, un-cooked poultry or
seafood to the grill, make sure to wash the platter thoroughly with soap and
hot water before placing cooked foods back on the platter or use different
utensils thoroughly with soap and hot water.
- Never use the same utensils when handling raw meat, un-cooked
poultry or seafood unless you wash the utensils thoroughly with soap and hot
water.
- Never re-use marinade from raw meat or un-cooked poultry on
foods that have been cooked and are ready to be served.
Barbecue Grilling Tip
Grill Cooking Tips - Proper
Temperature
- Use a meat thermometer to be sure food has reached a safe
internal temperature. You may order a Commercial-quality thermometer below.
- The US Department of Agriculture recommends the minimum temperature be
reached for the following food items:
Chops………………….145 degrees
F
Ground Meat………….160 degrees
F
Pork……………………160 degrees
F
Poultry…………………180 degrees
F
Roasts…………………..145 degrees
F
Barbecue Grilling Tip Helpful Hints
- If you pre-cook meat or poultry, do so immediately before grilling.
- Never defrost meat at room temperature or on a countertop.
- Refrigerate leftovers within 2 hours of taking food off the grill.
- For additional information, please phone the USDA’s toll free Meat
& Poultry Hotline at 1-800-535-4555
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