Bob Alexander asked:


Winter weather in most of the south will usually not interfere with a good backyard barbeque. Most of us don’t have to be concerned with sweeping snow off the grill in order to burn a steak. Our biggest challenge in the first cookout of the year is dusting the spiders and crickets out of the charcoal tray.

If you’ll be using charcoal and a liquid lighter, know what kind of accelerant you’re going to be pouring on those briquettes. It’s not the volume of the whoooomp you hear when you light the fire that determines whether you coals will burn evenly or not.

Be wise and never use gasoline, lacquer thinner, lantern fuel and any of the highly combustible solutions you can buy at the paint store. Any of those can light up the night like a roman candle, and you with it. Pay the extra dollar and stick with charcoal lighter even though its fragrance may linger on the meat you’re cooking.

Kerosene is another flammable liquid to avoid; not because of its ability to start a fire but because it will really stink up your food. It’s a slow burner and no matter how long you let your briquettes flame, those barbequed ribs and T-Bones will taste like kerosene. It’s best to stay with fuels that won’t stink up the food.

The best method I’ve found for lighting charcoal is the chimney starter. They’re basically metal cylinders with holes near the bottom for ventilation. There’s a grate in the bottom of the chimney that holds charcoal. All you have to do is stuff newspaper under the grate, light it and watch the flames attack the briquettes. In just a minute the charcoal will be burning with no aroma of petrochemicals in the air.

I use my electric smoker if I’m cooking something larger than a steak or pork chops. Through experience I’ve learned to make sure the lava rocks in the heating pan are dry! Most folks will have stored their smoker in the garage or on the porch during winter, but if they have been left outside, they’ll usually have water in the bottom of the tray.

Water and electricity don’t mix. When you plug the cord into the socket, step back! The electric heating iron in the smoker will explode, leaving you with a piece of raw meat. If that happens, you’ll have to go back to your charcoal grill and hope that the Boston Butts or turkey will fit inside. Check the smoker the day before and if there’s water in the bottom of the heating tray, give it time to dry out before you start cooking.

Since its winter, there’s the likelihood that you won’t want to spend a lot of time outdoors cooking meat so it would make sense to grill steaks or pork chops because they cook faster than something large. Place a little more charcoal on the grill than you would use in the spring or summer.

The outside temperature does make a difference in the length of time it takes to cook your meat. Watch your rib eyes or center cut pork chops carefully so that they’re cooked to your specifications when you take them off the grill. Cook the meat a little longer.

All the worry about constant temps in the winter is erased when you have a gas grill. Just preheat the grill to the required temperature and cook away. This is an easy way to grill just about anything, from grilled steaks to barbequed chicken. You won’t get the smoky taste that comes from a charcoal grill, but it’s more convenient.

The only drawback I see with winter time barbequing is daylight. It gets darker earlier so make sure you have plenty of light to work with. Either that or have a strong flashlight.



Greg

Dhiraj Bandurkar asked:


Best Gas Grills

Ask any American his favorite activity in the backyard on a sunny day and there are many chances that the answer will come to grilling. That is why, the statistics revel that grilling is the most popular style of outdoor cooking in the United Sates and a lot of people enjoy it on weekends with friends and family. With all its smoky flavors and mouthwatering aromas, grilling offers endless opportunities to indulge in preparing satisfying and delicious meals from flavorful Mexican recipes like carne asada to Indian recipes like tandoori chicken. All of you who are into weekend grilling can agree that everything tastes better on the weekend grilling experience.

This rich experience of cooking can be very much disappointing without a proper grill. And that is why the basic and most important part of the outdoor cooking is the grill itself. When you have a good grill it definitely enriches the experience of outdoor cooking and adds more convenience to the whole process, without changing the flavor of the food. Grills have become quite popular among the masses and that has let the manufacturers to experiment with the methods and technology to give the users more advantages and ease of use. At the same time, the grills available today, ensure not to emit smoke or any other harmful gases and thus are safe for the environment and the users. When it is about purchasing a new grill, a gas grill is what you should look for. Not only it is fast, an effective but it also doesn’t create a lot of pollution. Most of the gas grills available today, feature convenient on/off switches, allowing grills to heat up and cool down quicker if compared to the conventional method of burning charcoal. The important part of a gas grill is that it uses a clean burning energy, and according to the Environmental Protection Agency, it releases 105 times less carbon monoxide than charcoal. Eventually, the gas grill owners have also discovered that the distinct flavor of barbecued food does not come from charcoal. Instead it is created when meat juices drop down onto a hot surface and then vaporize back onto the meat. This is not a condition with the gas grills and thus the food prepared using the gas grills never has that peculiar flavor. That is why a gas grill is more convenient, safe, pollution free, and fast way of cooking outdoor.

To suit various application needs, gas grills are manufactured in different sizes and functionalities. These can range from a commercial gas grill suitable for a restaurant to a mid sized gas grill, best for homeowners interested in grilling in the backyard. That is why when you step out looking for a gas grill look for all the options available in the market and then make a choice. Accordingly gas grills are available in various price bands that are generally according to the features they provide.



Carla

Barbecue Smoker Recipe Man asked:


It’s interesting to note that before Henry Ford made the BBQ grill popular by link selling it to his cars with the vision of day trips and pic-nics, charcoal was nothing but a waste product left over from the recovery of acetic acid and methanol. In the early 1900’s after more efficient and less expensive methods were developed for synthesizing acetic acid and methanol, charcoal production declined only to be revitalized by the development of the briquette for recreational cooking.

Converted to mass production by Ford in the 1920’s charcoal briquettes are made of two primary ingredients, one of which is basically traditional lump wood charcoal referred to a char. It is added to give the briquette its wood smoke aroma and also because it’s easy to ignite. The other not surprisingly is coal or anthracite which is added to produce a high temperature and long lasting fire.

Ash whitening agent is added to let the chef know when the BBQ is ready to cook on (and still people burn their food by not being sufficiently patient!) The final ingredients are a starch binding agent and an accelerant.

The first steps in the manufacturing of briquettes are to prepare both the char and the coal and this is done by different methods of controlled burning that drive off the moisture and volatile components. Once complete the finished products are pulverized ready for blending.

To make the briquette, the char and the coal is mixed in the correct proportions with the starch binder and fed into a blender where it is thoroughly mixed. Despite having been desiccated, the mix still has significant water content and this is necessary to help form the briquettes.

The briquettes are formed and dropped on a conveyor where they pass through a further drying process but being heated up from 40°C to 135°C for approximately four hours. During this process the moisture content of the briquette will reduce from about 35% to 5% and at the end they will either be stored or pass directly through to an on line bagging machine.

It depends on the final product specification but it’s at the bagging stage that organic solvent may be added (using an atomizer) just before bagging and this produces instant light briquettes. Usually these are put into smaller paper bags so that the barbecue enthusiast can simply pick up an individually wrapped pack and light the paper without having to remove the briquettes from the bag.

Because of the use of fossil fuel in the manufacture of briquettes and the various heat drying processes involved it’s arguable that lump wood charcoal is more environmentally friendly however two points have to be borne in mind.

The first is that the drying process drives off volatile gases and these gases can be used to fuel the driers themselves. Whether this is completely sustainable I would doubt however the modern briquette manufacturers do take the environment seriously and now manufacture their char from wood shavings and sawdust i.e. the waste products of the lumber industry.

So whether your choice is lump wood or briquettes not only can you claim to be a traditionalist, you can also be content in the knowledge that you’re more environmentally friendly than your gas grilling neighbor. Well at least you’ll know your facts and can argue the point!



Herman

db asked:


how long does it need to cook? what does the internal temp need to be?

Jared

tyzekiel asked:


Please be very specific, like what kind of pan I should use to burn the wood, should I have a water pan and what kind, what kind of wood to use for smoking a whole chicken, the amount of coals I could use to keep the temperature sorta low. Thanks for any help!!!

Allen

Crystal asked:


It doesn’t seem right to leave a fire blazing, but I also don’t want to be waiting around 6 hours for the fire to go out on its own. How do I stop the fire and cool the charcoal on a grill that has no cover, an open front, and unclosable air vents on the side?

Jesse

Bob Alexander asked:


In the backyard barbeque cooker’s Bible, it’s almost blasphemous to give an electric smoker even an honorable mention in the “Best Smoker Category”. To many of us, a smoker or grill that’s attached to an electric cord is an insult to all of us who’ve smelled of wood smoke for a week because we stuck our head too close to the fire while adding charcoal!

Recently though, I’ve become an advocate of the electric smoker even if it does seem to be a sissy way of cooking a turkey, pork shoulder or beef brisket. Electricity was invented for making light bulbs work, running appliances, turning on the TV and drying your hair, not for cooking meat outside on the patio.

Cooking barbeque was always a chore given to the most virile of men, those who could lift a 20 pound bag of charcoal without injuring himself, then dump it in the container in the bottom of the smoker. Only the toughest of men could withstand the fumes from smoldering charcoal lighter without getting dizzy and sick to their stomach. Only a real man could live up to these criteria!

I didn’t start using the electric grill voluntarily, but out of necessity. My daughter –in- law had a barely used electric smoker sitting in their garage that was getting in the way of more important things, like last year’s Christmas decorations. When she offered it to me I initially refused, but then gave in when she said she would put it in the trash if I didn’t take it off her hands.

The second Saturday in May of last year was supposed to be a beautiful day; for that was the day I had planned for our first neighbor barbeque of the spring! I awoke to find rain pouring off the roof in bucketfuls. My attentions had been to fire up the charcoal smoker and cook a few Boston Butts for about 10 hours, but this didn’t seem possible now with all the rain. I was about to cancel the barbeque when I remembered the electric grill that I had stashed in a forgotten corner of the garage.

All men, at defining moments in their lives, have tough decisions to make. Mine was upon me. If I tried to use my old faithful charcoal smokers, the coals would soon be drowned due to the heavy downpour that was threatening to wash away my boat that was on its trailer. I couldn’t put the smoker on the porch because the chance of fire with burning charcoal is a possibility anywhere you’re cooking!

The electric smoker would have to do. What was the worst that could happen? I could cook the meat and if it didn’t taste the way it should, I could finish it off in the kitchen oven. The barbeque would probably be something that tasted like wet cardboard,

but I could blame that on my wife, saving my barbeque reputation.

With a sense of trepidation, I dusted off the electric smoker and carried it to the covered back porch. I stuffed a coffee can with hickory chips and water and set it in between the heating elements wands. Rain was pouring off the roof in torrents as I plugged grill’s electric cord into the outside socket. In only a few minutes the element in the bottom of the smoker was red, illuminating the bed of lava rocks it was resting on. It would have taken much longer to get this kind of heat from a charcoal smoker.

By the time I had salted and peppered two large Boston Butt roasts and placed them on the broiler plate, smoke from the wood chips was beginning to flow from the bottom to the top of the smoker. Setting the lid of the smoker in place, I marveled at how much this grill was acting like a real charcoal smoker. If I was blind and at walked within smelling distance of the electric smoker, I wouldn’t know the difference between that one and a real one.

The barbeque was delicious! I added more wood chips only once in the seven hours the meat was cooking. The rest of the time I watched a baseball game on TV and oiled and greased my fishing gear. I didn’t have to add charcoal three or four times the way I normally do. When I lifted the top of the grill, the meat was juicy and fell completely off the bone. Fantastic!

Though I’m sold on the ease and time savings of electric smokers, it still doesn’t seem like something John Wayne would do while camping out on the prairie!



Kathryn

David asked:


Cheap Gas Grills

Every American wants to have a wonderful weekend in the backyard of his garden, and doing outdoor cooking. Nowadays grilling is enjoyed by most of the people together with their families. People indulge in weekend grilling as it prepares sumptuous food with smoky flavors and mouthwatering taste. The grilling offer opportunities to prepare endless varieties from Mexican Dish like carne asada to Indian hot favorite tandoori chicken and many more. All enjoys the outdoor cooking like grilling as everything tastes superb and the aromas are simply pleasing and alluring to the taste buds.

The grills have gained popularity and got a permanent place in every American kitchen and eventually gave way to the manufacturers to test and try different methods and technologies which will be beneficial to the customers to use the grill effectively and with ease. A best gas grill will help you to get the best taste of the food you prepare in a grill but if the grill is not of a good quality it will hamper the taste of the food and you will be devoid of the delightful and succulent taste of the food. a good grill not only enriches the experience of cooking but also gives satisfaction of cooking tasty food.

The grills of today do not emit poisonous and harmful gases making it a safe cooking. Certain things should always be taken into consideration while buying a gas grill. One should choose a gas grill, which is effective and does not create pollution while cooking. The gas grill as compared to charcoal is more efficient and according to the Environmental Protection agency, the gas grills emit 105 times less carbon monoxide than the usual charcoal. Most of the gas grills available today are well equipped with the on/off switches to heat up and cool down faster. This feature is absent in the conventional method of burning charcoal.

Many gas grill owners have found out the difference in the flavor of food prepared in the gas grill and the one prepared through the conventional method of burning charcoal. The distinct flavor of barbecued food, which comes when the meat juices drop down the hot surface and then turn into vapors and gets back into the food, comes when the charcoal is used. But the food prepared in the gas grill does not give such kind of peculiar smell. Thus the gas grill is convenient to use, safe to operate, fast to cook and environmental friendly.

The gas grills are manufactured with different sizes and various functionalities to suit various applications. The gas grill range from the commercial gas grills meant for restaurant use and a mid sized gas grills best for those who want to enjoy grilling in the backyard. The price of the gas grill depends upon the features provided. If you want to go for the one go through all the options available and then make a choice



Julie

David T Smith asked:


It’s that time of the year with summer approaching fast. Now would probably be ideal for you too prepare and test your outdoor bbq grill. We all want our burgers, steaks and grilled vegetables grilled to perfection then consider Meco charcoal grills.

Now if you are in the market for a new outdoor grill then you should consider the range of Meco charcoal grills. These charcoal grills will not break your bank and they are reliable. I have added some information about two Meco charcoal grills that could be perfect for your backyard and help you perfect your grilling skills.

Meco Deluxe Electric Water Smoker Grill

The Meco Deluxe Electric Water Smoker Grill is probably one of the most sort after Meco charcoal grills on the market today. This upright grill has two features built into one grill. It is both a grill and a smoker. At the bottom of the smoker grill is a 5.5 quart pan where water can be added to the smoker. This Meco charcoal grill has a 351 square inch cooking or grilling surface.

It also has handles on the side for easy handling and a built in temperature gauge. The unit also converts easily to a lock and go grill. This Meco charcoal grill is the ideal unit for the backyard or it is also ideal for the camper or the person who likes to travel with their grill.

The Meco 5030 Red Electric Smoker and Grill

Another very nice Meco charcoal grill is the Meco 5030 Red Electric Smoker and Grill. This Meco charcoal grill is almost identical to the Meco Deluxe Electric Smoker/Grill, except it is red. It is ideal for those who cook in the backyard and want to get noticed by other people.

The thought of many red Meco charcoal grills sitting on the back porch of our homes in the neighborhood is sure to turn heads. Every owner of Meco charcoal grills will love using their culinary skills to cook up a storm.

Don’t Forget the Accessories

Meco has a lot of nice accessories to go with their many Meco charcoal grills. These accessories include things such as the smoker/grill covers (which are an essential to protect your grill from the outdoor elements), replacement heating parts, cooking grids, reflector pans and many useful cooking utilities such as the famous rotisserie tool.

The wide range of Meco accessories makes your backyard grilling experience on your Meco charcoal grill a delight for you and all your cookout friends and guests.



Mathew

Kangaroo Jack asked:


There is just something about having a meal outdoors that appeals to most. Regardless of how beautiful our home might be on the inside, we look forward every year to the real first sign of spring - the time we can fire up the grill and eat outside. Gone are the days when outdoor BBQs were just clumsy charcoal messes that took forever to get ready and were difficult, if not downright dangerous, to use.

Today’s outdoor BBQs can of course be the charcoal variety if you’re a purist, but the use of propane has opened up a wide range of options for today’s outdoor enthusiast. Outdoor BBQs today are not only easier to use and faster to prepare, they are also safer and much more controllable.

For example, most outdoor BBQs that operate on propane allow you to control the heat that is being produced with the simple turn of a dial. This means less chance of burning your food and yourself. Many are also designed to direct the drippings from the food away from the heat source, so there are fewer flare-ups than you would get with a charcoal grill.

This is good news for those with children and who are always concerned with them being near the outdoor BBQs. Most also start with just the touch of a button, so there’s less risk such as using charcoal fluid and matches. The heat source is usually a lot deeper than with most charcoal grills, so you can easily reach your food without getting burned.

Of course the size of today’s outdoor BBQs is also impressive. Most grills have over 650 square inches of cooking space and come with space for storage of your accessories, and may also include specialized areas such as a stovetop burner, rotisserie, bun warmer, and so on. Many can even be custom built and include such additions as a stereo system, television, and whatever else you want to make your outdoor party a smashing good time.

Who would have thought that outdoor BBQs would suddenly become the life of the party! They are usually available in a wide range of styles as well, so you don’t need to have an eyesore ruining the look of your backyard that you’ve worked so hard to landscape. There are even outdoor BBQs that have certain logos worked into the grill surface, so you can finally have that steak or hamburger with your favorite team’s logo on it!

There is no end to the amount of money you can spend on outdoor BBQs, so if you’re in the market for a new one then it’s a good idea to have your budget in mind before you even open up the internet or get in your car. It also helps to have an idea of what features you definitely need when it comes to outdoor BBQs so that you don’t get swept up in the moment and spend money on an accessory or cooking feature that you’ll never actually use.



Esther