11.Slow and Smoky Secrets
Where there’s rich, aromatic smoke, there’s tasty, succulent meat. Smoking — which is slow-cooking with indirect heat — is often preferred for large cuts like briskets and pork loin, and whole turkeys or chickens.
12.Wood-Fired Flavor
To add interesting new flavors into grilled foods, use mesquite or hickory chips in your grill. Other hardwoods that add a unique taste include pecan, oak, maple, and apple wood. Soak the chips in water, wine, or apple juice for an hour. Put them on top of the coals, or for gas grills, wrap them in a foil pouch and punch several small holes in it. Put it beneath the gas grill grate or near the flame of a propane grill or on its grate.
