Serves: 5
USE A MEAT THERMOMETER to make sure smoke-cooked foods are done but not overcooked. Smoke-cooked foods look different than other grilled or oven-prepared foods. They may be pink or red when completely cooked (for example, apple wood will make chicken look red).
USE TONGS AND BARBECUE MITTS to add charcoal, turn meats, refill the water pan, or adjust vents.
DO NOT USE CHARCOAL INFUSED WITH STARTER FLUID-it can add an unpleasant taste to your smoked foods.
EXPERIMENT WITH DIFFERENT WOODS AND MEATS until you find the right combination for your tastes.
START WITH A SMALL AMOUNT OF WOOD to see how you like the flavor, then add more for a more intense smoky taste. (Just don't overdo it too much wood smoke over long periods can make the food taste bitter.)
TRY COMBINING WOODS: As you gain experience you can achieve unique and flavorful results.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This 15-Tips For Beginners: Getting Started recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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