Grilling Techniques 101 - Getting the Best Smoke Flavor Part 1

If you cook on the grill, it is usually for two reasons: Cooking in the outdoors, and always so great, smoky barbecue flavor.

The first takes care of. The second requires a little more experience to reach. Here are some tips and advice for the correct version with the right foods.

In another article, I discussed the decisions of the various fuels. These are the first step in influencing how your food tastes. Gas grill adds the leastFlavor to your food. This means that the gas adds no flavor at all - Thank God! You will get the flavor from the grill your food fat and juices is a drop in the lava, smoke or grill plate converts the fire box and that is taste of food. However, the smell and taste of fat not the flavor I look inflamed or enjoy.

I like the taste of authentic hardwood non-smoking. You get a little smoky flavor, if you hardwood charcoal briquettes and lump charcoal.The taste is very delicate and easily through the smoke caused by grease and juice overpowered the food drops and smoking a lot like the flavor on a gas grill.

The absolute best way to smoke food is to get the best flavor to cut my hardwood chips or chunks. Depending on the cooking method and length of cooking time, the techniques are somewhat different in style, these chips are used.

If you direct cooking chops, chicken pieces, fish, burgers, steaks or similar parts, you will wantUse a small amount of sear and help flavor the food. Because these foods a short period of time to cook, use a dry small pieces or large chips placed directly on the coals when they are ready, and shortly before the city, the food on the grill.

If you use an indirect cooking method, it is best to soak chips in water for at least 30 minutes before it on the grill. This will cause them to fester instead of catching fire and burning fast. You want slow and steadywhen cooking indirectly. I even have this one step further - after soaking, I put the chips on a large square of heavy aluminum foil. Fold the aluminum foil folded in half and then, and the edges. With a fork, carefully put all the holes on one side of the "bags" and place them directly on the coals, on the opposite side of the kitchen, the food's location with the holes upward.