Today’s topic is Smoking Meat On A Gas Grill. Obviously, you can find a great deal of smoking beef ribs on a gas grill-related content online. The proliferation of online platforms has streamlined our access to information.

There is a connection between the Your Guide to Smoking Food on a Gas or Charcoal Grill and smoking beef on a gas grill information. more searching has to be done for How To Smoke Meat On A Charcoal Grill With Wood Chips, which will also be related to How To Smoke On A Gas Grill With Chips. Smoking Meat On A Gas Grill - How To Smoke On A Weber Gas Grill

82 Things About Smoking Meat On A Gas Grill | Smoking On A Gas Grill Reddit

  • Aside from meats, you can also smoke other foods. Smoked cheeses are a fan-favorite, and mushrooms and other hearty veggies are undeniably scrumptious when smoked. I personally love smoking tomatoes and chilies to create a homemade salsa that no one can resist. - Source: Internet
  • The most imperative piece of equipment you will need is something to hold your wood chips, slabs of wood, or wood pellets. Without proper shielding, wood chips are destined to burn almost immediately, resulting in a fire. Fire does not equate to smoking meat, and therefore, it needs to be resisted at all times. - Source: Internet
  • There are two primary ways that you can smoke meat on a charcoal grill: the charcoal snake method or the minion method. Both of these methods work based-on the same premise - you add lit charcoal onto unlit charcoal. The lit charcoal passively self-ignites the unlit charcoal for low and slow barbecue. - Source: Internet
  • Charcoal, meanwhile, produces a much higher amount of smoke, with a broader range of the molecules that produce smoke’s unique tastes. It does take longer to achieve high heat on a charcoal grill, but the potential peak heat is much higher, and the only limitation is the amount of wood you have to burn. Charcoal grills do have a higher risk of fire, and some apartment buildings or building codes ban them. - Source: Internet
  • With chunky wood placed directly on the grill. It does work but does take some management and observation (having a window in the hood helps here). As mentioned, it will give a more subtle smoke flavor, because the smoke will escape due to teh exhaust holes in the BBQ grill. - Source: Internet
  • There are two thoughts that often come to mind when you think of smoked meat: that irresistibly rich and mouth-wateringly delicious flavor… and “wow, that sounds like a lot of work.” But smoking meat on a charcoal grill isn’t as hard as it seems. You can get that scrumptious taste for your meats right at home without the hassle. In this article, we’ll go through everything you need to know about smoking, the best smoker grills, and how you can get started smoking your own meat at home. - Source: Internet
  • Also consider adding a drip pan, filled with hot water, inside the charcoal tray. It’ll work to catch drippings from the meat on the grill above. The water pan helps stabilize grill temperatures too. - Source: Internet
  • Gas grill bbq’s vary a lot in temperature so you will need to use a bit of practice to find the right setting. If it’s a three burner, you may only need one burner or one on high & one on low. Just give it a go. - Source: Internet
  • Direct heat smoking/cooking for fast smoking is what this is really good for. It is also compact, so you can take it fishing. But for on the gas grill it is simple and easy to use. Here is a bit of smoking below: - Source: Internet
  • I would suggest getting a decent temperature probe; one will do. Two readings are useful to measure the internal meat temperature and the temperature in the BBQ. I like to test near the meat. Useful for the more extended smoking sessions. - Source: Internet
  • Smoked spare ribs fall off the bone with a smoky flavor that pairs beautifully with barbeque sauce. Ribs have a lot of connective tissue that softens when smoked, so it creates a tender and juicy bite. They’re smaller, so they don’t require as much time as larger cuts. However, they can be more challenging to learn, and too much time in the smoker grill can lead to burnt and dry ribs. - Source: Internet
  • Don’t go crazy with the wood, once you get a bit of practice you will figure out how much or how little you want to use. Over-smoked food is bitter, better to go lighter on smoke flavor and make it edible. Remember, hot smoking is baking with smoke flavor. - Source: Internet
  • The secrets of gas grill smoking are indirect heat and temperature control. In order to smoke successfully, your grill needs to have at least two burners. It also should have a temperature gauge. Here’s the low-down on what you’ll need. - Source: Internet
  • All you need to smoke on a gas grill is a smoker box. You can even DIY a smoker box in a pinch using tin foil. Smoking on a gas grill with a smoker box or pouch may not impart the same intensity of smoke flavor as when using a dedicated smoker or a pellet grill, but it’s a great grill hack for those who want to get that tasty smoky effect without spending a fortune on a new smoker or grill. - Source: Internet
  • A guide to choosing the wood for smoking. If you want the shortest answer. Choose applewood it’s universal, it works with any meat; the idea is having some sweet and subtle flavored wood that you can smoke most meats with (or vegetable & cheeses). - Source: Internet
  • In addition to making sure your smoker is smoking, you also need to make sure it is steaming. Keeping the water pan full—provided in most smokers—is a crucial part of the smoking process. If you have a large smoker, you will probably need to refill the water pan a few times while smoking. - Source: Internet
  • Poultry smokes well at higher temperatures, too. Try smoking your next chicken or turkey at 325 degrees Fahrenheit and you’ll see what I mean. Protect the wing tips and legs with foil to prevent burning. - Source: Internet
  • Fun fact- many people confuse the term barbecuing with grilling, but they are not the same thing, and again it has something to do with how the food is cooked. Barbecuing is a process of slow cooking over an indirect heat source, and so smoking, and using a rib rack on a BBQ grill, are both types of barbecuing. Grilling, as we already explained is much faster and over higher temperatures and should never, technically, be referred to as barbecuing, although most of do and still will, even after knowing the truth. - Source: Internet
  • Trimming: We recommend removing the excess fat off your meat, especially if you’re new to smoking. The fat cap won’t really impact the cook, but it traps moisture so you might not get as crisp of a bark (crust) on your meat. Try trimming the fat as close as possible so you get a clean crust. Learn how to trim fat off meat here. - Source: Internet
  • A semicircle charcoal snake typically burns for at least 5 hours, and possibly as long as 8 hours. Of course your exact experience depends on other factors. Those include ambient outdoor temperature in your neck of the woods, and the design of your particular grill. - Source: Internet
  • Every grill is different, and you’ll need to experiment to find the magic setting for yours. The temperature inside the grill will be affected by the outdoor temperature and wind, as well. Be prepared to make “weather adjustments”. - Source: Internet
  • Now that you know how to turn a gas grill into a smoker, you’ll be the cookout king of the neighborhood. If you’re not ready to invest in a smoker box, test it out with a DIY smoker box made using tin foil or foil trays, and play with different types of wood chips to figure out your favorite flavors. Once you’ve mastered your craft and you’re hooked on the savory smokiness, you’ll be ready to up your grilling game with a new smoker box! - Source: Internet
  • If you find grill heat levels too hot, try closing your air vents slightly. Give the fire at least 15 minutes to respond. Do the opposite to raise grill temperatures. Also try to dial in heat levels by adjusting either the top or bottom vents only. That way you can nail down any effect the top or bottom vent causes. - Source: Internet
  • Heavy smoke for denser meats, red meat. For fish, I reckon you want lighter wood smoke generally. If you want to read more about universal smoking wood, here is another post. - Source: Internet
  • So if you want bragging rights for having made real-deal smoked barbecue on your – and on a budget no less – this guide is for how to do it. I’ll lay out how to smoke meat using a popular low and slow method on your backyard cooker. Though it’s true that mastering barbecue is a lifelong pursuit, achieving mouth-watering pork ribs, shoulder and beef brisket is much easier than you think. (You can also check out our picks for the best BBQ and grilling tools, and tips for becoming a grill master.) - Source: Internet
  • Grilling is a summer tradition, but smoking your meats takes your backyard barbeque game to the next level by giving your meat a unique, mouth-watering taste. Even better? There’s an endless combination of flavors and meats just waiting to be discovered. Go forth and smoke, grillmasters. - Source: Internet
  • A temperature gauge mounted in the lid…preferably marked in degrees. If your grill doesn’t have one, pick one up at any store that sells grill parts. Installation directions should come with the gauge. - Source: Internet
  • Wood burns very quickly, so you’ll need to stoke the fire and add more wood every 30 to 45 minutes. This means you have to hang out by your grill for hours on end. We’d rather spend that time with friends and family. - Source: Internet
  • For instance, for this pork loin, I had it in 2.5% salt equilibrium cure and 1.5% raw sugar. A simple cure, after five days, it was ready for a BBQ smoking session. Because is was Equiliubrum cured, I could leave it in the fridge for longer and not worry about over salting. - Source: Internet
  • The traditional blend with tea leaves, spices & sugar does make a very distinct flavor. Completely different to wood smoking. But, you can definitely use wood for this direct heat style also. - Source: Internet
  • Smoking requires good temperature control. Meat smoking is best in the range of 200 to 220 degrees Fahrenheit. To be safe, most meats need to be cooked to an internal temperature of 145 degrees and poultry to 165 degrees. - Source: Internet
  • If your grill came with a hood thermometer, ignore it. In my experience they’re all useless, typically about 25 to 50 degrees Fahrenheit off the mark. For accurate readings, invest in a fast-read digital thermometer, the kind with a wired probe. A gadget like this lets you see grill temperatures at food level. - Source: Internet
  • If this is your first time smoking meat, you might not want to try and smoke a brisket. This is due to the fact that brisket is one of the more difficult meats to smoke on a gas grill and can require over 10 hours to cook. If you’re not adequately prepared with the time and energy, we recommend avoiding this meat. - Source: Internet
  • The main purpose for soaking wood before using them to smoke meat is to keep them from burning. There are two schools of thoughts on this subject. Soaking wood prevents it from bursting into immediate flame and therefore the fire remains more manageable and requires less monitoring. It also does not need to be changed so frequently, lessening the number of times you must open the smoker or grill and expose it to wild fluctuations in temperature. - Source: Internet
  • Although you can smoke on a grill, smoking and grilling are different processes. Grilling is when you throw something on your charcoal or gas grill and you cook it on a high temperature for a shorter period of time. Smoking is the “traditional” form of barbequing, and it’s when you cook low and slow over indirect heat for several hours. - Source: Internet
  • As for what kind of grill to smoke your meat on, it depends on what you’re trying to achieve. A gas grill is useful when you’re trying to achieve a dark sear, since gas grills are capable of achieving higher temperatures more quickly when it’s necessary. Gas is also good when you need steady heat because it’s easier to control than charcoal-based heat. Many gas grills come with chambers for smoking wood chips, but those that don’t come with the chambers require foil packets or inserted pans of wood. Often, these grills don’t have lids that seal well, which can cause lots smoke and difficult to control temperatures. - Source: Internet
  • I have tried both ways. I prefer the taste of smoked meat that comes from not pre-soaking wood, but soaking the wood first makes the smoking process easier. If you have extra time to devote to smoking, I would recommend trying dry wood chunks. - Source: Internet
  • Another basic rule of smoking is to place the meat in the smoker so that it is surrounded by smoke. You want a good, thick stream of smoke around the meat at all times to give the meat the kind of exposure needed to enhance the flavor. The smoke needs to be moving to prevent the smoke from turning the meat bitter because of a build-up of creosote. - Source: Internet
  • Smoker box. Smoker boxes are designed to hold wood chips and wood slabs safely in place without causing any burning or flames to the wood chips. They’re relatively cheap at around $20 and can last a lifetime if handled properly. This is my preferred method and I’ve created to step-by-step article on how to use a smoker box on a gas grill to help you out. - Source: Internet
  • First, smoking is different from other types of cooking mostly thanks to temperature and cooking time. Food is smoked at a low temperature (52-140 degree Fahrenheit) and for a longer amount of time, from as little as an hour to as much as two weeks. What this means is that while you may not be able to turn your at-home grill into a full blown, low-and-slow smoker, you can still dial the heat back and cover your grill to do a pretty good imitation. - Source: Internet
  • The gooey, spicy stuffing of these pork tenderloin sliders is perfectly offset by the soft sweetness of the Hawaiian rolls, all complemented by the smoke from the cherry wood. These are a definitely crowd fillers and pleasers. They would be ideal for your next tailgate. Make them the night before, toss them in the fridge to halt the cooking process and then warm up at the game on a travel grill. - Source: Internet
  • Cold Smoking Typically done at much cooler temperatures, cold smoking is for cured fish, cheese, chocolate, cream, seasonings and anything that could melt. The temperature should be kept quite low, you are looking for something between 68° and 86°F (20° and 30°C). The idea is to have just enough heat to ignite the smoker chips for smoke but not enough heat for cooking. The smoker box is ideal in this case because it will be close to the heat source and the chips will ignite easier. You can help to keep the temperatures lower by using a water pan filled with cold water and/or ice as well. - Source: Internet
  • How to Smoke Without a Box or Pipe If you find yourself without a smoker box or smoker pipe to use, you can always get creative. Fold some tin foil into an envelope or packet around your favorite flavor of wood chips. Use a fork or knife to carefully poke holes into one side of the foil packet for smoke to escape. Place that packet on the cooking grids, directly over your lit burner. The beauty of this is that you can use this technique whether you are lightly smoking your steak and pork chops, or you can make multiple packets to use over a longer cook like when you make a roast of beef. - Source: Internet
  • Today’s smoking tends to refer to the second definition, as the first is the “classic” way of smoking used for preserving meats. Our “smoking” BBQ refers to the process of cooking meat slowly on indirect heat over a long period of time (about 12-16 hours or more). This process creates a tender, juicy bite while adding the smoky flavor we associate with outdoor grilled meat. I don’t know about you, but smoking reminds me of our good ol’ caveman days when meat was cooked over an open fire. It just feels like the way meat is supposed to be cooked. - Source: Internet
  • When smoking on a charcoal grill start with a small amount of natural hardwood charcoal to keep the heat low; don’t use lighter fluid to start your fire, because that will give the meat a chemical flavor. Use the wood sparingly; you can always add more, but you can’t take away wood that’s already been added. Feel free to experiment with mixing different woods for unique, signature flavor combinations, and use free ingredients for rubs, sauces, and mops (throw out ingredients after six months). - Source: Internet
  • Seasoning: Don’t be afraid to add marinades, sauces, and rubs before smoking. They’ll add gorgeous layers of taste that pair nicely with the smoking process. We love using barbeque dry rubs or sticky sauces that pack on the flavor. This is where you have the freedom and creativity to experiment! Try out our Sweet Mama Bold BBQ rub for a scrumptious, easy-to-use rub that will bring out the rich flavor of the meats during the smoking process. - Source: Internet
  • THEN, I had kids and my priorities changed. Four kids later and I use my gas grill more than anything else. I’ve made all kinds of stuff on my gasser. I made some wicked lamb, grilled pizza, grilled tomatoes, and chicken, but I wasn’t doing any smoking on it. - Source: Internet
  • There’s one popular way though, that reliably keeps heat in the grill low and stable. The technique is known as the charcoal snake method. The snake also lets your grill burn for hours on end. It’s easiest to use the charcoal snake in kettle-style grills, like the Weber Classic, due to their round shape. It also works in other grill shapes of similar size. - Source: Internet
  • If you really want the purest form of that coveted smokey flavour on your meats, then you can’t get any better than a food smoker. Please be aware though, that the smoking process in one of these machines is very slow, so make sure you have at least half a day free to cook with. On the plus side, you can fill up your coolbox with cold ones and make the ost of your hammock or sun lounger while you wait. - Source: Internet
  • The beauty of the snake method is that you can always add more coals if you need more cooking time. So whether you’re smoking a rack of baby back ribs (5 hours), St. Louis cut pork ribs, or a hefty whole beef brisket (15 hours), your trusty charcoal kettle has you covered. Hungry for barbecue yet? I know I am. - Source: Internet
  • Don’t be scared off if the inside of your pork or beef looks a little pink. That can be a side effect of smoking that we call the “smoke ring.” As long as your meat has hit an internal temp of 160°F or cooked for several hours, all of the bacteria should be killed off. Check out this guide to safe cooking temperatures. - Source: Internet
  • The most important factor in getting that appetizing smoky flavor when you use a grill would have to be the wood chips. The results they produce range in strength from strong and smoky to sweet and subtle. The type of wood and resulting smoke flavor should be considered when choosing the chips. - Source: Internet
  • Test your grill before you use it to smoke food. Light one burner and set it on high until the temperature reaches 250 degrees. Turn the burner to low. After a half-hour, check the temperature. - Source: Internet
  • Salt: You’ll definitely want to salt your meat to help tenderize it and bring out the natural flavors in the cut. In general, you’ll want about 1/2 teaspoon of kosher salt per pound. You can also dry-brine your meat if you’d like to make it even saltier and more flavorful, but be careful not to leave your meat brining too long or it will start to break down the collagen that’s required for smoking. - Source: Internet
  • Remember that smoking is about cooking low and slow. Smoking temperature is typically between 200-250°F. Smoke time varies based on size of cut, cooking temperature, moisture, and salt. Even the weather can impact it. You’ll want to invest in a quality meat thermometer to make sure your meat is cooked all the way through. - Source: Internet
  • For proof that your meat has achieved its ideal flavor, look for a “smoke ring,” a pink discoloration of meat (especially brisket) just beneath the “bark” or surface crust that develops during the smoking process. The ideal smoke ring is about ¼ in. in thickness, and it’s caused by nitric acid building up in the surface of the meat, formed when nitrogen dioxide from combustion mixes with water in meat. Generally, you can achieve a smoke ring by soaking your wood in water- or, you can cheat a little bit by coating your meat with a salt tenderizer, which loads the surface with nitrogen dioxide. In fact, this method is so effective that smoke rings are no longer a judgment factor in barbeque competitions. - Source: Internet
  • 15 min soak of hard wood (generally stick to oak, fruit or nut). Will write on wood in detail at some point. It’s direct heat because you need to get that plank smoking! - Source: Internet
  • Fat, tough cuts of meat like the shoulders, ribs, and muscles work best for smoking. These cuts have connective tissues and collagens that break down slower during the smoking process, which results in a tender and juicy bite. Bonus is that these cuts of meat tend to be cheaper and work great for budget-friendly meals. - Source: Internet
  • Great for camping or if you want to use an outdoor heat source, doesn’t have to be a BBQ. Wood sawdust works best, because of the short time to get smoking and also generally short cooking time. Trout fillets can be done in 10-15 minutes. - Source: Internet
  • Some people confuse smoking and braising. Braising doesn’t occur on a grill, though. Braising is when a piece of meat is browned in fat or oil and simmered over low heat in a liquid, often over the stovetop. This creates a similar sort of tender, succulent meat, but it won’t result in a smoky flavor and crisp crust (Psst… that crisp crust is called “the bark!”). - Source: Internet
  • One of our favorite smoker grills is the Kamado Joe Classic or the Big Green Egg (large). These charcoal grills are designed for barbequing smoky, delicious meat. Even though wood is the original smoking method, we prefer charcoal over wood for a few reasons: - Source: Internet
  • When smoking, some cooks will follow the “3-2-1 rule.” The first 3 hours the meat is left to smoke; then the meat is wrapped in aluminum foil for the next 2 hours so the interior of the meat cooks properly. For the last hour of cooking, the foil is removed to allow the outside of the meat to develop a crisp exterior. - Source: Internet
  • Best choice is gas grill with two or more individually controlled burners under the grate, positioned either side-by-side, or front-to-back. Place your foil wrapped smoking wood over the left-side burner, and your meat on the right side of the grill. (Or wood in back, meat in front.) - Source: Internet
  • To kill bacteria, you want your beef and pork cooked to at least 145°F, with chicken up at 165°F. This temperature can be too high for smoking. Thankfully, they’ve found that bacteria can be killed by applying lower levels of heat for longer periods. For example, beef can be pasteurized (removed of bacteria) at 135°F for 37 minutes. - Source: Internet
  • When it’s time to cook, confirm that your grill air vents are set halfway open (both top and bottom). Next place between 5 to 12 lit coals at the front of the snake. You can use a chimney starter to fire up these coals. Another way to go is to ignite your starter coals with a paraffin or tumbleweed fire starter, directly inside the grill. - Source: Internet
  • When choosing a wood, decide what kind of flavor you’re trying to achieve and what meat you’re cooking, and use this information to determine what type of wood is best-suited to your smoking goals. For example, oak provides a medium to heavy flavor and is best for smoking lamb, beef, briskets, and sausages. Meanwhile, maple gives poultry and pork a sweet, light, mildly smoky flavor. - Source: Internet
  • For smoking, you’ll use indirect heat for cooking. This means you don’t place the meat on top of the heat source. Instead, you let the smoke hit the meat as it circulates through the grill, creating a more-controlled and lower-temperature cook. - Source: Internet
  • However, with not so dense meat like trout, where the fillet is 1/2 inch thick. You may want to smoke/cook it for a shorter time. So 1 hour with a decent amount of smoke is enough for me. The complete opposite of the heavy long brisket or pork butt smoking for instance. - Source: Internet
  • You don’t have to soak your wood chips when smoking on a gas barbecue. They will ignite quicker, but they will also be consumed a lot faster as well. Soaking will provide you with a time-release and allow you to preheat your barbecue for hot smoking. You can take advantage of this for longer cooks by making a packet of unsoaked wood chips and a packet or two of soaked ones. Place the unsoaked and soaked chips onto the barbecue above the lit burner the unsoaked ones will smoke quickly, while the soaked ones will take longer, meaning you don’t have to change the chips out for a while. - Source: Internet
  • The easiest way to smoke on a gas barbecue is to use a metal vessel, like a box or pipe accessory or some tin foil. Now that you know how to smoke on a gas barbecue you can easily do so. And by following these tips and tricks to smoke with gas you’ll be making gourmet meals in no time. Tell us about your adventures smoking on the gas barbecue by sharing photos, recipes, and stories on our social pages like Facebook and Instagram. Use the hashtags #NapoleonEats and #FreestyleGrilling. - Source: Internet
  • It’s pretty hard to “smoke” over a gas or electric grill, because you’re not really getting any smoke coming off the gas. You’ll want to cook over charcoal or wood pellets to get that natural fire and the associated smoke that comes with it. Charcoal and wood are “flavored” heat sources, meaning the cooking process actually adds its own flavor to the meat. Gas and electric grills aren’t flavored, so you have to rely on the seasoning and sauces to add flavor— which doesn’t really work for a true smoking process. - Source: Internet
  • It’s officially summer, which means one thing: grilling season. We’ve got tips for grilling fish, making your outdoor space more tech-savvy and all the rest, but the more ambitious of you pitmasters in-training probably want to know about making authentic fall-off-the-bone barbecue (pronounced with a Southern drawl). When done properly, barbecued meat is tender, juicy, smoky and very delicious. And you definitely don’t need an expensive pellet smoker or Big Green Egg grill to make it right in your own backyard. All you really need is a simple charcoal grill (you know the type) plus a little know-how and some practice (of course). - Source: Internet
  • Charcoal BBQs will also give your food a smokey taste, and although it won’t be as intense as when cooked in a smoker, it is still much more flavourful than an electric BBQ or gas BBQ. The meat will cook a lot faster on a BBQ grill, but this also makes it lose some of its moisture in the process. However, you can help to keep the meat moist by using marinades. - Source: Internet
  • Along with charcoal grills, there are smoker grills designed specifically for preparing smoked foods. However, unless you’re going to only be smoking food every time you fire up the grill, we recommend a charcoal or wood pellet grill so you have more variety of cooks. Charcoal and wood add just enough smoky flavor, while also usable for other direct-heat cooking methods if you’d like. - Source: Internet
  • You’ll need to experiment in order to determine where to start with your grill. When you see your gas grill smoking, place the food on the grate, opposite the smoking wood, and close the cover. Maintain the temperature at 225 to 250 degrees until the food is done. - Source: Internet
  • Now put down two more, to the right side of the first pair. Repeat until you have a line of briquettes (in pairs) that runs halfway around the curved wall of your kettle. Next place another length of paired briquettes directly on top of those already in the grill. You should now have a semicircle line of charcoal two briquettes deep, and two wide. - Source: Internet
  • I’ve used an old bread pan as a smoker wood pan in my gas grill. Filled with a handful of chips, the pan is covered with foil. Holes poked in the foil allow a controlled amount of smoke to escape. - Source: Internet
  • Start by placing two standard charcoal briquettes inside your grill. Arrange them side by side on the charcoal grate, right where it meets the inner grill wall. One briquette should be closer to the wall than the other. - Source: Internet
  • Another way to avoid drying of your chicken breasts is to apply a brine or butter to the chicken throughout the cooking process. Although you don’t want to keep lifting the lift on your gas grill, it’s okay to periodically toss a coat on the chicken breast and replenish your wood chips about every hour or two. Other than that,keep the lid closed. - Source: Internet
  • When we consider smoked meat we may initially think of smoked ham, bacon, or fish. But in the world of traditional barbecue, whether it is Texas or North Carolina, smoking means something else. In barbecue, smoking is cooking food “low and slow,” requires a special piece of equipment (or a charcoal grill set up a special way), and takes anywhere from 1 hour to up to 20 plus hours. - Source: Internet
  • Cooking with charcoal isn’t like flipping on a gas grill or stove. You can’t just spin a burner knob and dial the heat up or down. Instead, the amount of fuel, the, volume and the weight of your charcoal is the biggest factor affecting heat levels. Too much charcoal and your grill temperatures will skyrocket. - Source: Internet
  • Nothing says summer like the smell of meat on the grill. But if you’re simply grilling your food instead of smoking it, you’re missing out on the unique flavor that different types of woods can impart on your food: as wood smolders, some of the smoke it produces sticks to the food, leaving behind some of its flavor. Because you can use a wide variety of woods to smoke your food, you can give your food a different flavor or texture each time you cook it. - Source: Internet
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