GRILLirious - All About Grilling and Barbecue

The Secrets to Achieving That True Smoky Barbecue Flavor

Terry — Fri, 16 Apr 2010 18:23:17 +0000

Have you ever been to a rib joint or a backyard barbecue and wondered just how they got that beautifully smoky taste in their food? Well, it’s not as difficult as it might seem. There are a few tips and techniques that I am going to share with you that will (with a little practice) make you into a real ‘barbecue pitmaster’.

It all begins with the choice of fuel. While gas grills (propane or natural) are very quick and convenient, they simply cannot, by nature, give you that most sought-after smoke flavor. It’s not the best fuel choice for our goal here today.

A charcoal fire is the most traditional and popular method for those after that great smoky taste.

Charcoal is made from hardwood among other things, which is the key to getting the right flavor. There’s a choice here too, briquets or lump (natural) charcoal. I generally start my fire in a charcoal chimney with briquets then add lump charcoal if needed. The reason for this is that lump charcoal ignites cleaner and does not give off the acrid smoke and possible bad taste. Lump charcoal also burns hotter and shorter than the briquets.

Oh, by the way, NEVER use lighter fluid. It has a tendency of giving the food a ‘diesel-like’ flavor. Always start your fire in a charcoal chimney. This is a much more efficient and environmentally friendly way to go. The heat is funneled straight up and ignites the charcoal more evenly and quickly.

There are some people who use nothing but wood in their grills and smokers. Many varieties of hardwood can be used by itself with amazing results. I’ll tell you about the different types of wood in a minute.

But the method most utilized by us barbecue enthusiasts is a combination of both charcoal and hardwood. By combining these two, you get the best of both fuels.

The charcoal ensures a longer sustaining fire, while the hardwood adds to the smoky flavor.

Now let’s talk about hardwood. There are many varieties to choose from here too. I will cover the most popular ones used, but don’t feel limited to these suggestions. Try experimenting with others.

ALDER

Alder is a very delicate wood with a hint of sweetness. It goes good with poultry, fish, pork and some game birds.

APPLE

Apple is a favorite of mine in combination with hickory when doing pork ribs. It has a mildly sweet fruity flavor. It’s also good with poultry.

CHERRY

Cherry is another of the fruity and mild hardwoods. It’s also good on pork, poultry and some beef cuts.

HICKORY

Hickory is by far the most commonly used hardwood in to achieve that familiar smoky taste. Its’ sweet and strong flavor is good with pork, ham and beef. A very good choice when grilling steaks.

MAPLE

Maple is a mellow and smoky wood with a hint of sweetness. If you like to smoke cheese, this is the wood for you. It is also good with pork, poultry and game birds.

MESQUITE

Mesquite wood burns hot with a strong earthy flavor. It is popular in the south, especially Texas. It’s good with beef, fish, chicken and some game birds.

OAK

Oak gives a heavy smoky flavor. Red Oak is really good on ribs, while White Oak is a longer burning wood. Use Oak on red meat, pork and fish.

PECAN

Pecan is very good choice for that smoky flavor. It is subtly sweet and mild. Pecan goes well with poultry, beef and pork. It also works well when smoking cheese.

Other woods that give great smoke are: Almond, Ash, Birch, Grapevines, Mulberry, Pear and the sweet fruitwoods like Apricot, Plum, Peach and Nectarine. These are all suitable for smoking so, do some experimenting.

The following are a few unsuitable woods for grilling and smoking that possibly could even be poisonous. Stay away from: PINE, FIR, SPUCE, REDWOOD, CEDAR and CYPRESS. Also ELM, EUCALYPTUS, SASSFRAS and SYCAMORE are woods not to use.

I’m sure if you follow these guidelines, with a little practice you’ll be able to achieve that wonderful smoky taste that we all strive for.

Be patient, as it will take some time to develop your own skills. But remember, just have fun with it. Good luck and good smoky eating.

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Your Must-Know Guide to Buying a Barbecue Gas Grill

Terry — Fri, 05 Mar 2010 20:11:27 +0000

With the grilling and barbecue season just around the corner, maybe you’re thinking of buying a new gas grill. There are a lot of things to consider before you make that purchase.

I’ve had a chance over the last few years to look at many barbecue products, including both charcoal and gas grills. I’d like to offer some insight on what I found that may help you choose the right gas grill for your specific needs.

First thing to consider is how your going to use your gas grill.

Will you be planning to use it for family cookouts, reunions, neighborhood barbecues, and outdoor parties just about every week? Or is it going to be just something you use a few times a season for doing some burgers and dogs. If you’re in the entertaining category, then you definitely should plan on looking into a higher quality gas grill. It will be a choice you won’t regret making.

Also think about size of your gas grill.

How large of a cooking area do I want? How many BTU’s (a measurement of energy output to create heat) do I need? Do I want a side burner for preparing sauces and side dishes? These are all questions that you should ask yourself when choosing the right gas grill for you.

A well-built gas grill will have solid steel construction, either stainless steel, porcelain-enameled steel, or cast-iron cooking grates and a have a stable feel when moved. These again, are some things you should be looking for in a good quality gas grill.

With all that said, my only recommendation is with the leader in the industry – Weber. Weber grills are second to none in high quality and dependability. They have been around since 1951 for a reason, they’re simply the best. Browse our fine selection of Weber Gas Grills here.

I hope these suggestions have helped you in making a good choice in a gas grill purchase.

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The Backyard Barbecue – A Great American Tradition

Terry — Tue, 02 Mar 2010 20:20:40 +0000

The backyard barbecue is a true institution.

An almost a right-of -passage for a vast majority of our great American population. I challenge you to find one person who hasn’t been to at least one backyard barbecue in the last year. I guarantee you can’t find even one person.

The backyard barbecue is a great way for both family and friends to come together, have fun and enjoy each other and the great outdoors. Some businesses use barbecue outings as a way to reward their employees for their loyal service.

A barbecue can be a real bonding experience.

The menu for a barbecue can be as simple or as extravagant as you like. From the easy to prepare burgers and dogs to more complex fare as chicken, beef brisket or pork ribs. There are people on the sea coasts that have fresh seafood barbecues. It’s all up to you and your prowess at the grill.

Barbecue is so ingrained in the American culture that some families have secret recipes and special barbecue processes and techniques that are handed down from father to son from generation to generation.

These usually are special ways to prepare ribs, beef brisket or pulled pork. They are the most coveted recipes of barbecue enthusiasts.

There are some people, both male and female, that compete in the many different barbecue competitions that are held throughout the country. These are folks who take their barbecuing to a whole new level. Much too serious for my blood, however.

So whether you are celebrating a Summer Holiday grilling a juicy hamburger or competing in a sanctioned barbecue contest, just remember that you are participating in a great American tradition.

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No-Fail Strategy for Smoking the Perfect Barbecue Ribs

Terry — Wed, 24 Feb 2010 17:32:14 +0000

Believe me, there are many, many ways to cook ribs. Some recipes call for the ribs to be grilled directly over a hot fire, others cooked by indirect heat on the grill, but the ribs that taste the best by far are cooked “low and slow” on a smoker.

The term “Low and Slow” refers to cooking the ribs at a very low temperature (about 225 degrees) for a long period of time (about 5-6 hours). This gives you the most tender and flavorful ribs possible.

There are several different styles of barbecue smokers available which I discuss in another article but, the style I prefer is the off-set barrel smoker. This give you a cooking chamber with a separate fire-box off to one side and slightly lower than the rest of the smoker. It’s a very efficient design for this particular type of barbecuing.

Meat choice is another consideration. There are Spare Ribs which are meaty and sometimes can be tough. Baby Back Ribs, which are usually the most tender, but are smaller in size. Then there’s the St. Louis Cut. These are the perfect cross between the tenderness of the Baby Backs and the larger size of the Spare Ribs. The St. Louis Style is the cut I prefer and also chosen by most of the top barbecue competitors on the circuit today.

I start by removing the membrane, or fell, from the back of the rack of ribs. The membrane is the thin, plastic-like substance on the back (or bottom) of the ribs. This is done for two reasons. First, the membrane is tough, so removing the membrane will make the ribs more tender. Secondly, it will allow for the flavors of the dry rub and smoke to penetrate the meat deeper for a better tasting product.

To remove the membrane, you simply lay the ribs on a hard surface such as a table or kitchen counter with the bone side up. Start at a corner with a fork, spoon or something sharp (I prefer a meat thermometer) and pry it up. Then with a dry paper towel, pull the membrane off. It will take some time and practice to do this efficiently, but the results will be worth it.

Watch this short video on how to remove the membrane.

Once the membrane has been removed, you can apply a dry rub. Coat the ribs generously on both sides and rub it into the meat. You can either do this early and let them marinade in the refrigerator for up to 6 hours or you can put them right on the smoker. However, the longer they marinade, the richer the flavor will be.

There are as many rub recipes as there are rib recipes. But a good standard barbecue rub consists of :

¼ cup packed brown sugar
¼ cup smoked paprika
3 tbs black pepper
3 tbs coarse salt
2 tsp garlic powder
2 tsp onion powder
2 tsp celery seeds
1 tsp cayenne pepper

You can adjust the amounts to suit your taste and add or subtract as you please, but this will give you a good starting point.

Once you have that done, you can fire up your smoker and give it time to attain 225 degrees. Never put the ribs on the smoker until your temperature is up and constant. If you do, you run the risk of having ribs that are under cooked, and that’s never good. Now add any wood that you want to use. Hickory is just fine for this purpose, but you can also use apple, cherry or pecan wood for a different flavor profile.

I use a cooking method called the 3-2-1 method. This is the most sure-fire way to get perfect ribs every time.

You start out by smoking the ribs in the smoker at 225 degrees for the first 3 hours. After three hours, take the ribs off the smoker and double wrap them tightly in aluminum foil. But before you seal them up, place about 1/3 cup of apple juice in the foil pouch with the ribs. Place the tightly sealed foiled ribs and apple juice back on the 225 degree smoker, and leave them to cook for 2 hours. The apple juice will both flavorize and, by steaming, tenderize the ribs. Unwrap the ribs after the two hour period and place them back on the smoker for 1 more hour to finish the cooking process. You can slather on your choice of barbecue sauce at this time for an added layer of flavor.

Now it has been six hours of cooking time (3-2-1) and your ribs should be done to perfection. Take them off the smoker and coat them one more time with barbecue sauce for that shiny look that is so eye-appealing. It’s really important at this point to let them rest for 5 – 10 minutes before serving to allow the meat to finish cooking and the meat juices to really kick in. Don’t be too surprised at the “OOH’s and AAH’s that you get when you finally bring these ribs to the table. They will be a real show-stopper.

And there you have it, the No-Fail Strategy for Smoking the Perfect BBQ Ribs. Take your time and ENJOY!!!

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Beginner’s Must Know Guide to Great Grilling

Terry — Wed, 20 Jan 2010 16:56:39 +0000

There aren’t too many things that are more enjoyable than getting together with friends or family in the backyard for a barbecue. It’s a great American tradition. What better way to make lifetime memories than to spend time with people you care about in the great outdoors. Whether the menu consists of burgers and dogs or something more, most people agree, that’s a wonderful way to spend a lazy Summer afternoon.

However, if you’re new to the idea of barbecue and are not yet “grill savvy”, it might be a bit overwhelming. Relax, because I’m about to let you in on a few grilling tips that will guide you on your way to becoming a real Pitmaster.

Like anything else in life, good grilling and barbecuing must have a starting point or a plan. The first thing to do is to choose your grill. Whether it’s the convenience of a gas grill, or the great smoky taste of the traditional charcoal grill, a good top quality grill is must for any successful pitmaster. Take your time with this decision and choose the type of grill that best suits your needs and lifestyle.

Also too, there are a few grilling accessories that you’ll need before you start. Again here, top quality is your best choice for dependability and longevity. Some of the essential accessories are: long-handled grilling tongs, a good pair of heat-resistant barbecue gloves, a charcoal chimney (for charcoal grills),and a wire grill brush for keeping your grill grate clean. You might also consider picking up an instant-read meat thermometer. These are inexpensive and will insure that your meat (burgers, roasts, chicken) is cooked to the recommended temperature. You can usually find them in the barbecue section of most well-stocked hardware stores and home improvement centers.

Now that you have all the right equipment, it’s time to fire up the grill. Start by making sure your grill is clean by using your wire grill brush. If you are cooking on a gas grill, make sure you light it about 5 to 10 minutes before you plan to actually grill your meat. This will give your gas grill enough time to get up to proper cooking temperature. This is important because a cold grill will not correctly cook the meat and it will loose flavor and sometimes become tough. Always start cooking on a pre-heated grill. For a charcoal grill, begin by placing your charcoal in a chimney starter. Use a crumpled up newspaper in the bottom to act as kindling for the charcoal. This is the preferred way to start charcoal as opposed to using lighter fluid, which may impart a “diesel-like” taste in your meat. Once the charcoal has ashed over (about 15-20 minutes), dump the charcoal into the grill and spread them out to form what we call a two zone fire. A two zone fire consists of a double layer of charcoal (the cooking or hot zone) on the top half of the grill, and a cool “safety zone” on the bottom half of the grill. In this way, you can control exactly how much heat your meat receives by moving it back and forth between the hot and cool zones. You can create the same hot and cool zones on a gas grill by turning off one of the burners.

When grilling, always be vigilant. It doesn’t take but a few short minutes to go from a great piece of meat to a charred and tough experience. Never leave your grill.

If you’re grilling something that requires a sauce like barbecued chicken, don’t put your sauce on until the last 5 minutes of cooking time. Make sure the meat is 85 to 90 percent cooked before you put on the sauce. The sugars in the sauce will burn and leave your meat with a bad charred flavor and not very appealing to the eye.

You should always use a clean plate or platter when taking the meat off the grill. Never use the same plate that held the uncooked meat. You don’t want your guests to suffer the consequences.

After removing the meat from the grill, always set it aside and let the meat rest for about 5-10 minutes. This will allow the meat time to stop the cooking process and allow the meat juices to flow. Your meat will be more tender and juicier.

I hope these pointers will help you in your quest to become a seasoned pitmaster. Good luck and good eating.

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The Top 5 Smokers

Terry — Thu, 22 Oct 2009 22:29:00 +0000

While it’s true that you can do a darn good job of smoking food on a regular gas or charcoal grill (I still do it today) there is nothing like having a smoker. There are a few different types of smokers available. Let’s take a look.

The Water Smoker

It’s also referred to as the Bullet, looks something like R2D2 from Star Wars. Its cylindrical shape is small and convenient for the average barbecuer. It has a charcoal fire or electrical heating element at the bottom, a water pan (to add moisture to the food) just above that, then the space for the food of choice to be smoked on top. You add soaked wood chunks to the fire for the smoke. It is challenging however, to hold a consistent temperature. Otherwise, the Water Smoker does a fine job.

The Electric or Propane Box Smoker

You could confuse this smoker with a dorm-sized refrigerator. This box-like smoker has the heating element on the bottom with racks above it for the food. Smoke is provided by adding wood chips in a special drawer near the bottom of the unit. Some higher end models automatically add the wood chips or pellets for you. It’s much easier to achieve and hold a consistent temperature with this type of smoker. Some models even have a digital heat setting available. This also does a good job.

Off-Set Barrel Smoker

This type is my choice in smokers. A fire box holds the charcoal or wood for heat. This box is to either the left or right side and slightly lower of the main part of the unit. This design assures that the food being prepared does not come in contact with the flame. The smoke travels from the fire box across and under the food and out a small chimney which is on the opposite side of the smoker. The main idea in true barbecue is “low and slow”, and this design is perfect for that.

Now that you know a little bit about smoker design, let’s take a look at my recommendations for good values in smokers.

Brinkmann Gourmet Charcoal Smoker

The Brinkmann Gourmet Charcoal Smoker my choice for a great starter smoker. Its attractive price makes it a true value. I personally have one of these beauties and I love to use it. Its bullet design has two cooking levels for very good capacity. It will make a true barbecuer out of you. Read more on the Brinkmann Gourmet Charcoal Smoker.

Weber Smokey Mountain Charcoal Smoker

Weber has consistently produced truly wonderful grills for many decades. They offer the bullet design Smokey Mountain Charcoal Smoker in two sizes. The 18.5 inch is small and compact, perfect for a situation where space is limited. The 22 inch model is a wonderful smoker unit. They both are constructed with the same high quality craftsmanship and materials that are the backbone of Weber products. Read more here about the Smokey Mountain Charcoal Smokers.

Masterbuilt 30″ Electric Smokehouse Smoker

This box-smoker design is great for smoking any types of food. From ribs to briskets, you can do it all with this unit. It has many great features and is priced right. You can’t go wrong with the Masterbuilt Smokehouse Smoker. Read more here on this product.

Bradley Digital 4 Rack Electric Smoker

The Bradley Smoker has a digital time/temperature/smoke control. You don’t have to babysit this smoker, it does all the work for you. Just set it and forget it (although it wouldn’t hurt to check it once in a while). It has 4 racks for plenty of ribs, chicken or brisket. It’s a great value for the money. Read more here on the Bradley Digital 4 Rack Smoker.

Char-Griller Smokin’ Pro

With the Char-Griller Smokin’ Pro off-set barrel design, you will be the envy of the neighborhood. This smoker is my choice for “best buy”. Its cavernous main area is capable of holding 100 lbs. of meat. How’s that for big? If you’re really into smoking and true barbecue, this is the smoker for you. Read more here on the many features of the Char-Griller Smokin’ Pro.

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The Top 5 Gas Grills

Terry — Wed, 21 Oct 2009 21:44:16 +0000

Over the last several months, I’ve had an opportunity to look at many of the gas barbecue grills on the market today. Most all of them are very good products with very few exceptions. Many less expensive models had features like side burners, usually found on the higher priced grills.

But, I wanted to look past all the bells and whistles to find out exactly what constitutes a “good buy” when purchasing a gas grill. I based my research on high quality and dependability. I wanted to make sure that the gas grills I recommend today will be on your deck or patio many years down the road. I also wanted to make sure that replacement parts, should you need them, be readily available.

There are many great brands of grills out there. Char-Broil, Ducane, Vermont Castings and Jenn Air just to name a few. By the way, my brother has a Jenn Air and loves it.

But there is one company that outshines them all when it comes to long lasting high quality and dependability. Once again its Weber. Their great design and high quality construction is their signature. When you buy a Weber grill, you know it will last. As for the replacement parts, you can either order directly from Weber, or my local Ace Hardware store has a very good selection of Weber brand parts to choose from. Everything from new grill grates and burners, to replacement wheels and handles. The choice is clear – Weber.

The following is my list for Top 5 Gas Grills:

Weber Spirit E-210 Gas Grill

The Weber Spirit E-210 is a great starter grill. It features two stainless steel burners that pump out 26,000 BTUs of heat, good for most back yard barbecues. It also features Weber’s patented Electronic Crossover Ignition for dependable firing. With a total cooking area of 458 square inches, there is plenty of room for those burgers and hot dogs the kids love so well. Its compact design is perfect for small decks and patios. This is a great grill for those who don’t have much space available. Read more about the Weber Spirit E-210 many features here.

Weber Spirit E-310 Gas Grill

The Weber Spirit E-310 is the next step up. A little bit larger in size, it has all of the same features found on the E-210 plus it boasts an increased heating capacity to 36,000 BTUs. Also an increased cooking area to 536 square inches provides even more capability. Simply a great value for the money. Read more about the Weber Spirit E-310 many features here.

Weber Genesis E-310 Gas Grill

The Weber Genesis Series is the most popular gas grill series on the market. The E-310 features three stainless steel burners with 42,000 BTU capacity. Total cooking area is 637 square inches, and it also features the Electronic Crossover Ignition System. Its high quality construction with premium grade metals means it will give you great service for many seasons. Read more about the Weber Genesis E310 many features here.

Weber Genesis E-320 Gas Grill

The Weber E-320 Gas Grill has all of the same features as the E-310 above with the addition of a side burner. This 12,000 BTU burner makes it very convenient when preparing sauces and side dishes. You can’t go wrong with a Weber Genesis series grill. Read more about the Weber Genesis E-320 many features here.

Weber Summit S-420 Gas Grill

The Weber Summit series is the top of the line in Weber Gas Grills. The S-420 model features four stainless steel burners which boasts a whopping 48,800 BTU heating capacity. It has 650 square inches of total cooking area, plenty of room for anything you have to barbecue. With its completely stainless steel construction you know you’re buying a high quality product here. Read more about the many features offered on the Weber Summit S-420 here.

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The Top 5 Charcoal Grills

Terry — Mon, 19 Oct 2009 20:13:40 +0000

Over the last few months, I’ve done a lot of research on many different types of grills. Many of them are good, lots of them aren’t. But what I found is that there is one brand of barbecue grills, both charcoal and gas, that stands far above the rest. Weber, a name that everybody knows and respects. Why? Because their products have stood the test of time, decade after decade.

I can remember as a kid the Fourth of July cookouts at my Grandparents’ house with a huge hunk of beef on the Weber grill. The sound of the rotisserie will stay with me always. My Weber Performer is the same basic grill my Grandfather used back then. It just shows you the quality of their grills holds true still today. That is why I highly recommend Weber products.

I’ve listed five of the top selling Weber Charcoal Grills that I recommend:

Smokey Joe Charcoal Grill

The Smokey Joe Charcoal Grill is a great grill for apartment dwellers who have limited storage space. This table-top model features a 14 inch grate for 147 square inches of cooking capacity. Its great to take on you next picnic too. You can count on the quality and dependability that you’ve come to expect from Weber products.

The One-Touch Gold Series Charcoal Grill

The One-Touch Gold Series Charcoal Grill is a great starter grill that will last you many years. It’s the classic Weber Kettle Grill design. The great feature of the Gold Series is the convenient Ash Catcher. It makes it very easy when it comes time to empty the spent ashes. You can choose between the 18.5 inch model for a cooking capacity of 240 square inches, or the 22.5 inch model for a capacity of 363 square inches. Again, the Weber quality is always present. A great grill for the price.

The One-Touch Gold Series 26.75″ Charcoal Grill

The One-Touch Gold Series 26.75″ Charcoal Grill is the next step up in charcoal grills. Its massive 26.75 inch grate provides 508 square inches of cooking capacity. Plenty of space for any size brisket you have. This model features a built-in thermometer, as well as the convenient Gold Series Ash Catcher. Many other feature abound. This grill is for the serious barbecuer.

The Weber Performer Charcoal Grill

This is the ultimate in charcoal grilling. The Weber Performer Charcoal Grill features the classic Weber Kettle Grill design built into a cart format. The unique Touch-N-Go gas ignition system lights your charcoal with a small LP gas burner. No more lighter fluid!! It also features the convenient Gold Series Ash Catcher as well as a dual purpose thermometer and weather protected charcoal storage container.

I’ve personally used the Performer Grill for the last 9 years and I absolutely love it. I wouldn’t do without it.

Well, there you have it.. I sincerely hope that these recommendations will help you in your grilling quests.

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The Different Types of Charcoal Grills

Terry — Fri, 16 Oct 2009 15:26:43 +0000

Charcoal grills use either charcoal briquets or all-natural lump charcoal as their fuel source. The charcoal, when burned, will transform into embers radiating the heat necessary to cook food.

There is contention among grilling enthusiasts on what type of charcoal is best for grilling. Users of charcoal briquets emphasize the uniformity in size, burn rate, heat creation, and quality exemplified by briquets. Users of all-natural lump charcoal emphasize the reasons they prefer it: subtle smoky aromas, high heat production, and lack of binders and fillers often present in briquets.

There are many different charcoal grill configurations. Some grills are square, round, or rectangular, some have lids while others do not, and some may or may not have a venting system for heat control. The majority of charcoal grills, however, fall into the following categories:

Hibachi

The hibachi grill design originated in China, but the name is a Japanese word which refers to a heating device not usually used for cooking. (For the purposes of this article, “hibachi” will refer to the cooking grill.) In its most common form, the hibachi is an inexpensive grill made of either sheet steel or cast iron and composed of a charcoal pan and two small, independent cooking grids. Like the brazier grill, heat is adjusted by moving the cooking grids up and down. Also like the brazier grill, the hibachi does not have a lid. Some hibachi designs have venting systems for heat control. The hibachi is a good grill choice for those who do not have much space for a larger grill, or those who wish to take their grill traveling.

Kettle

The kettle grill is considered the classic American grill design. The original and often-copied Weber kettle grill was invented in 1951 by George Stephen. It has remained one of the best and most reliable charcoal grill designs to date. Smaller and more portable versions exist, such as the Weber Smokey Joe. The kettle grill is composed of a lid, cooking grid, charcoal grid, lower chamber, venting system, and legs. Some models include an ash catcher pan and wheels. The lower chamber that holds the charcoal is shaped like a kettle, giving the grill its name. The key to the kettle grills’ cooking abilities is its shape. The kettle design distributes heat more evenly. When the lid is placed on the grill, it prevents flare-ups from dripping grease, and allows heat to circulate around the food as it cooks. It also holds in flavor-enhancing smoke produced by the dripping grease or from smoking wood added to the charcoal fire.

The kettle design allows the griller to configure the grill for indirect cooking (or barbecuing) as well. For indirect cooking, charcoal is piled on one or both sides of the lower chamber and a water pan is placed in the empty space to one side or between the charcoal. Food is then placed over the water pan for cooking. The venting system consists of one or more vents in the bottom of the lower chamber and one or more vents in the top of the lid. Normally, the lower vent(s) are to be left open until cooking is complete, and the vent(s) in the lid are adjusted to control airflow. Restricted airflow means lower cooking temperature and slower burning of charcoal.

Barrel

In its most primitive form, the barrel grill is nothing more than a 55 US gallons (210 l; 46 imp gal) steel barrel sliced in half lengthwise. Hinges are attached so the top half forms the lid and the bottom half forms the charcoal chamber. Vents are cut into the top and bottom for airflow control. A chimney is normally attached to the lid. Charcoal grids and cooking grids are installed in the bottom half of the grill, and legs are attached. Like kettle grills, barrel grills work well for grilling as well as true barbecuing. For barbecuing, lit charcoal is piled at one end of the barrel and food to be cooked is placed at the other. With the lid closed, heat can then be controlled with vents. Fancier designs available at stores may have other features, but the same basic design does not change.

Portable charcoal

The portable charcoal grill normally falls into either the brazier or kettle grill category. Some are rectangular in shape. A portable charcoal grill is usually quite compact and has features that make it easier to transport, making it a popular grill for tailgating. Often the legs fold up and lock into place so the grill will fit into a car trunk more easily. Most portable charcoal grills have venting, legs, and lids, though some models do not have lids (making them, technically, braziers.)

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All About Infrared Grills

Terry — Fri, 16 Oct 2009 14:54:52 +0000

Infrared grills work by igniting propane or natural gas to superheat a ceramic tile, causing it to emit infrared radiation that cooks food. The benefits are that heat is uniformly distributed across the cooking surface and that temperatures reach over 500 °C (900 °F), allowing users to sear items quickly.

Infrared cooking differs from other forms of grilling, which use hot air to cook the food. Instead of heating the air, infrared radiation heats the food directly. The benefits of this are a reduction in pre-heat time and less drying of the food. Grilling enthusiasts claim food cooked on an infrared grill tastes similar to food from char-grills. This is because charcoal, when burned, emits infrared radiation, the same as an infrared grill, but the difference is that char-grills cook with only about 25% infrared heat and the remaining 75% from convection (hot air). Proponents say that food cooked on infrared grills seems juicier. Also, infrared grills have the advantages of instant ignition, better heat control, and a uniform heat source.

This technology was previously patented, but the patents expired in 2000 and more companies have started offering infrared grills at lower prices.