| Outdoor cooking isn't for everyone. It takes a person | | | | There are other kinds of course and you can find |
| who is willing to put his reputation as a grilling superstar | | | | them at a hardware store or outdoor market place. |
| on the line each time he lights a gas grill or tosses a | | | | The costs are going to range from roughly $75 to |
| match onto a flammable pile of charcoal. that the | | | | $500 depending on the one you choose. I think most of |
| people he feeds will appreciate the food he has | | | | them are good, but you can usually get just as much |
| cooked. Each time he (or she) steps out of his home | | | | satisfaction from a cheap one instead of the high |
| into his back yard, armed with copper brush, tongs and | | | | priced smokers. Of course there is the prestige of |
| forks; he faces a challenge to beat his best individual | | | | getting one of those sleek, black ones with the chrome |
| performance on the backyard grill. | | | | smoke pipes. Gives you sort of a chill just to think of |
| Most of the outdoor chefs I've run across are men. It | | | | owning one of those, doesn't it? |
| seems that women had rather stay in the kitchen. I | | | | Meat smoked on an electric grill is great if you have |
| think it is just a ploy to get the men out of the house | | | | some wood smoke flavor to make it tasty. I know you |
| for a while. The ladies give them the idea that cooking | | | | can buy little cans of wood chips to add some |
| on the grill is almost important as breathing, especially if | | | | character to your cooking. Simply pour a little water in |
| it's done by him! That will get the guy outside with his | | | | the can, set the can on the lava rocks in the bottom of |
| chest puffed up, carrying a can of charcoal starter and | | | | the smoker, and when starts to simmer, you have |
| a match. | | | | hickory, cherry or pecan steam permeating your |
| First rule! If you're using charcoal and you're using a | | | | Boston butt! This is the city folks' way of making |
| liquid lighter, know what you are dousing on those | | | | barbeque. |
| briquettes! It is really not the volume of the whoooomp | | | | Another big tip! If you've left the smoker outside |
| that determines whether your coals will burn | | | | uncovered, check to make sure the lava rocks are |
| consistently. Never use gasoline, lacquer thinner, lantern | | | | dry. If it has rained since your last cookout, chances |
| fluid or any of those things that will blow you out of | | | | are that the bottom of the smoker is covered in water. |
| your shoes. Stick with charcoal lighter. | | | | If so, don't plug in the heating iron! It's not a wise move |
| One big tip! Never use kerosene to start your charcoal! | | | | because you will blow the iron up! Drain the water out |
| No matter how long you let your charcoal burn, no | | | | of the base first, let the lava rocks dry, then have a |
| matter how much more briquettes on the coals, your | | | | safe barbeque. |
| rib eyes will have that subtle aroma and taste of | | | | My personal favorite is the charcoal smoker. It's really |
| kerosene. Your grill will smell like a piece of | | | | not hard to use, though a lot of people seem to think |
| construction equipment. It's best to stay with prescribed | | | | it's some kind of a miracle that the meat I smoke |
| fuels that don't stink. | | | | tastes so good. Some even think there is a secret to |
| There are other methods to ignite your charcoal. Use | | | | my success when I cook a pork loin or Boston butts |
| the chimney type device where you put the charcoal | | | | and wind up with some of the most delicious barbeque |
| in an inverted cone and push a couple of sheets of | | | | you have ever tasted. Some folks even think there is |
| newspaper in the bottom. Put a match to the paper in | | | | a secret ingredient that I haven't shared with anyone! |
| the bottom and the draft of the "chimney" will make | | | | I usually smoke three or four Boston butts at a time. It's |
| the coals burn. I have never been able to keep that | | | | easy. First I load the coal pan with charcoal, and then |
| apparatus around the house for more than a summer | | | | use a charcoal lighter fluid to start the coals. You could |
| due to rust, being stepped on or having the neighbors' | | | | use one of the instant light charcoals if you wish, but |
| borrow it. | | | | just make sure than when you add charcoal, you use |
| There is also the electric heating iron category of | | | | the regular briquettes or your meat will taste funny. |
| charcoal starters. Just plug it into an outlet, let it get red | | | | After the coals are lit and the flames have died, fill up |
| hot and stick it under the charcoal. It doesn't take long | | | | the metal water bowl with about a quart of water. |
| to get a pile of charcoal glowing and shimmering with | | | | This helps keep the meat moist. Next lay the meat on |
| heat. You don't have to worry about the whooomp | | | | the two racks of the smoker. I salt and pepper the |
| either! The heating iron works well but it's just not the | | | | meat liberally, and then put the lid back on the smoker |
| same as seeing flames shoot as high as your house. | | | | and I'm finished for about an hour. |
| You only get that with a liquid lighter that you're not | | | | For three Boston butts, I usually let them cook for |
| supposed to use in the first place. | | | | about 12 hours, adding charcoal and hickory chunks to |
| Let's talk about charcoal grills versus gas grills. I use | | | | the hot coals about every hour and a half. Some |
| both in my back yard barbequing. Cooking with gas is | | | | chefs soak the hickory in water for thirty minutes or |
| almost like cooking on the gas stove in the kitchen. | | | | so before adding them to the coals. I prefer to lay the |
| Boring! Maybe that's why I prefer charcoal. It's just | | | | wood chunks on the live coals. The dry wood smoking |
| manlier to battle the flames and rescue a steak just in | | | | and burning will give you a mild taste of hickory, not the |
| the nick of time, from being overly cooked. That's the | | | | smell and taste of a burning barn! When the meat |
| way outdoor cooking is supposed to be; a man | | | | reaches 180 degrees on the meat the thermometer, |
| conquering the elements! | | | | take it off and tear it apart with forks. This way |
| Really, cooking on a gas grill is a nice and comfortable | | | | separates the pork easily. You can add barbeque |
| way to grill steaks, chickens, burgers, chops and | | | | sauce at this time or serve it on the table. |
| vegetables. One of the areas in which the gas grills | | | | There is one ingredient so unique, so necessary to |
| are deficient is smoking meat. As far as I know, you | | | | cooking good barbeque. It's PATIENCE! Allow yourself |
| just can't do that with today's grills. You have to have | | | | enough time to cook the meat thoroughly. Most people |
| a smoker. I prefer charcoal smokers of course, but I've | | | | do not do that. We are a society of instant gratification. |
| had excellent results with electric smokers also. | | | | If we want something, we want it now! That just won't |
| Smokers, both electric and charcoal, are set up pretty | | | | work when you're trying for the best tasting barbeque |
| much in the same way. The ones that I use are tall | | | | you can cook. Smoking takes awhile, so give it the |
| round ones that have a trap door opening on the side | | | | time it deserves! |
| so you can add charcoal or water in the water bowl. | | | | |