The Right Grill for Your Barbecue

Barbecue is a mix of talents. There is the choice of meat (or in some cases vegetables), the creation and choice of sauce, and of course the flame. Once the components are gathered together, then the real talent starts with the maintenance of the flame, smoke, turnings and sauce applications.

We are going to focus on the flame, and the types of flame sources for our barbecue. There are basically three main sources in use today: Wood, Charcoal, and Natural gas or propane.

Natural gas and propane

Gas grills are easy to light. The heat is easy to control (via knob-controlled gas valves on the burners), so the outcome is very predictable. They result in a very consistent and tasty result, although some charcoal purists argue it lacks the flavors available only from cooking with charcoal. Advocates of gas grills claim that gas cooking lets you "taste the meat, not the heat" because it is claimed that charcoal grills may deposit traces of coal tar on the food. Many grills are equipped with thermometers, further simplifying the barbecuing experience. However propane and natural gas produce a "wet" heat that can change the texture of foods cooked over such fuels.

Gas grills are significantly more expensive due to their added complexity, and higher heat. They are also considered much cleaner as they do not result in ashes (which must be disposed of) and also in terms of air pollution. Proper maintenance may further help reduce pollution.

Charcoal

This generally begins with purchasing a bag of processed charcoal briquettes. A charcoal chimney starter is a traditional (but generally underused) method for getting a consistent heat from your coals. Alternatively, they can be lit in a pyramid directly inside the charcoal grill after presoaking with lighter fluid.

After all coals are ashed-over (generally 15-25 minutes), they are spread around the perimeter of the grill, and the meat is placed in the center for indirect cooking. For additional flavor and attractive appearance, thicker cuts of meat may optionally be seared over direct heat (outer perimeter of grill) prior to indirect cooking in the center. Water-soaked wood chips (such as mesquite, hickory, or fruit trees) are often added atop the coals for an extra smoky flavor. The temperature of the grill is controlled by the amount and distribution of coal within the grill and through careful venting.

An alternative to charcoal briquettes is lump charcoal. Lump charcoal is wood that has been turned into charcoal but unlike briquettes it has not been ground and shaped. Lump charcoal is a pure form of charcoal and is preferred by many purists who fear that artificial binders may be used to hold briquettes in their shape.

Wood

The choice and combination of woods burned result in different flavors imparted to the meat. Different types of wood burn at different temperatures. The heat also varies by the amount of wood and controlling the rate of burn through careful venting.

The type of wood chosen is really what sets this method apart from the others. This is where the gourmet can really experiment. Let's go through some of the woods available to get a feel for the differences we can expect.

Golden Birch is very delicate & slightly sweet, typically used with fish, pork, lamb, goat, poultry, and light-meat game birds. As a smoke source Golden birch would be used to smoke Salmon.

Wild Apple is slightly sweet with a fruity smoke flavor. Used mainly for beef, poultry, game birds, and pork (particularly hams).

Sugar Maple has a mild smoky, sweet flavor. Good with lamb, goat, pork, poultry, cheese, vegetables and small game birds.

White Cedar has a fine light smoke, and doesn't add much in the way of other flavors. Ideal for cooking fish, beef, and pork.

Wild Black Cherry, is hard to get a hold of but offers a distinctively sweet and fruity smoke. Great with beef, poultry & game birds.

Jerry Powell is the Owner of a Popular site Know as Gourmet911.com. As you can see from our name, we are here to help you learn more about different kinds of Gourmet food and Wines, Coffees from all around the world. http://www.gourmet911.com

---

10 Simple Kitchen Organizing Tips

A lot of the times we mean to get in... Read More

The Almighty Beer-Can Chicken

A popular method of cooking chicken in recent years both... Read More

Season Your Pans for Non Stick Cooking

Nothing is more frustrating than trying to cook a delicious... Read More

The Perfect Scone: Keys to Make Your Scone Just Right

Ah, there's nothing like a tender, steaming scone in the... Read More

Understanding Baking: How Yeast Works

Did you ever wonder why flour tastes like sawdust but... Read More

Easy Herb Butters

Since herbs are plentiful this time of year, why not... Read More

Little-known Tips for Easy Holiday Baking

Are you wondering if you have the time to bake... Read More

10 Smart Shopping Tips To Protect Your Family From Getting Sick

Prevention of food poisoning starts with your trip to the... Read More

Foods That Freeze Well

"Can I freeze it?" is a question often asked in... Read More

Flax Seed Will Add A Little Extra Flavor To Your Recipes

Flax seed will add a pleasant nutty taste to any... Read More

Grilling Tips ? Safety Comes First at the Barbecue

You're standing at the gas grill in the hot sun,... Read More

Gourmet Sauces, Rubs and Marinades - Give Your BBQ a Gourmet Kick

Many individuals agree that the sauce on barbecued meat is... Read More

About Baking: Eight Tips for Perfect Pancakes

Pancakes are easy and almost foolproof. But there are some... Read More

Pyrex Mixing Bowls ? A Kitchen Favorite

Pyrex mixing bowls typically come in sets of 3 with... Read More

Cool Summertime Cooking

Summertime--and the living is easy! But the kitchen is hot!!... Read More

Why do We Need to Knead?

Bread dough needs to be elastic in order to capture... Read More

Kid Birthday Cake Idea Collection - Cake Decorating Without Fear

Our kid birthday cake idea collection makes cake decorating fun... Read More

Clarifying Butter

Clarified butter is a delightfully rich concentrated butter that can... Read More

Barbecue for You

In may just be in human nature to barbecue. Well,... Read More

Keeping and Wasps and Flies Away from your Barbecue

It is one of life's oddities that we take a... Read More

Barbequing, a Fun and Convenient Way to Make Dinner

"There's nothing more enjoyable than having friends and family gathered... Read More

Wok this Way! (Part 4 of 5) Cleaning and Caring for Your Wok

Non-stick woks do not require seasoning, and come with simple... Read More

What?s the Thick on Roux? Thickening Soups and Sauces

Soups and sauces can be thickened in a variety of... Read More

Working with Eggs

Bad eggs are rare but they do occur. Crack eggs... Read More

Eat your Veggies! Simple Cooking Methods

Vegetables add colour, taste, texture and bulk to our daily... Read More

Fruit Cake

Are you the fruit cake in your family? Before you... Read More

Grilling Vs. Barbecue

Grilling and Barbecuing, two of the most popular cooking methods... Read More

Reductions: Proving Less is More

Any liquid can be reduced just by heating it -... Read More

Wok this Way! (Part 3 of 5) Seasoning Your New Wok

Seasoning is the most important thing you can do to... Read More

The Barbecue Pit

The barbecue pit has been around since 1920,s and it... Read More

High Altitude Baking - A Cooks Guide

High altitude baking can be a real adventure for the... Read More

How to Cook Rice Right

The easiest way to make rice well every time is... Read More

Christmas Cookie Decorating 101

Many bakers ask for tips and instructions on decorating cookies.... Read More