Publicité
Les langues disponibles
Les langues disponibles
OPERATION INSTRUCTIONS
SMOKING WOODS
Adding smoking woods to your CHARCOAL GRILL is an easy and effective way to create
wonderful flavor combinations for all types of grilled, barbecued, or slow smoked foods. Wood
chips are typically used for shorter cooking times, where chunks are better for longer cooking
times.
When choosing smoking woods, the rule of thumb is to use a fruited hardwood – from a
tree that bears a nut, fruit, or berry. The most popular and widely available smoking woods are
hickory and mesquite. Hickory imparts a milder flavor, where mesquite is more intense. Other
common wood varieties are oak, apple, pecan, cherry, etc.
It is important to never use pine, cedar, or kiln dried wood – and any smoking woods should be
well cured. Green wood still contains all the sap and moisture needed to keep the tree alive,
and will impart a super strong-tasting smoke that will turn your foods black. Also, when you try
burning green wood, it is hard to reach a good temperature, because all the moisture inside
the wood almost puts the fire out while it's burning. Well-cured wood lights easily, maintains
cooking temperature, and produces a great tasting smoke flavor that isn't too strong.
The amount of smoke flavor imparted to your food can be controlled by not just the type of
wood you use (whether a mild wood or more intense), but also by the length of time the meat
is smoked. Barbecuing typically adds more smoke flavor to food than grilling, due to the longer
cooking times. You can also control the amount of smoke flavor by wrapping meats in
aluminum foil for part of the cooking process. Cook meat for ½ to 2/3 of the total cooking time,
or until it looks to be the perfect color. Then wrap the meat in foil and finish cooking the meat
until done.
22
Publicité
