Grilling Tips
1. What Is Grilling?
-Grilling is a high-heat cooking method done directly over live flames, cooking the food in a matter of minutes at temperatures of over 500 F. Like restaurant grills with temperatures of 800-1000 F, NATURE'S OWN Chunk Charwood achieves 1,200 F, charring the surface of the food, sealing in the natural juices, and creating the smoky, caramelized crust that we strive for in grilling. In contrast, national brand briquets rarely reach 500 F.
2. What Is Barbecuing?
-Barbecuing lies at the opposite end of the spectrum from true grilling. It is a long, slow, indirect low-heat method that uses smoldering logs or charwood and wood chunks to smoke-cook the food, usually some sort of meat. "Indirect" means the heat source is located away from the food to be cooked. When barbecuing is done on a charcoal or gas grill, a low fire is maintained on one side or around the periphery of the grill and the food is cooked on the side or in the center. The long slow indirect heat of barbecue is ideally suited to larger pieces of meat, like whole pigs and turkeys. Barbecue was traditionally associated with the lower echelons of society. Unable to afford the prestige cuts of meat, they created a cuisine based on the inexpensive cuts. These meats are now revered as barbecue today. Reprinted from "The Barbecue Bible"
3. What Is Indirect Grilling?
-Indirect grilling is a hybrid method that bridges the gap between barbecue and grilling. As in barbecuing, the food is cooked adjacent to, not directly over, the coals. But the cooking takes place in the same chamber as the fire and the temperature is usually higher - generally 350-400 F. Wood chips or chunks are sometimes placed on the coals or other heat source to generate smoke, as with barbecue. The beauty of indirect grilling is that it turns your grill into a sort of oven. This enables you to cook large cuts of meat (duck, chicken, ribs) without burning them. Indirect grilling combines the best of both grilling and barbecue - the charcoal flavor of the former and the tenderness of the latter. * Reprinted from "The Barbecue Bible"
4. What Is The Difference Between Wood Chips, Wood Chunks, and Wood Logs?
-Wood Chips are ideal for backyard grills where the space between the fuel and the grate is close. Use the Wood Chunks (approx. 3" by 6") if you have a large grill and plan to do slow cooking. Wood Logs (14-18" wide and 4-7" in diameter) are recommended for a large oven or barbecue pit.
5. Do I Just Dump The Wood Chips In The Bottom Of My Grill?
-Don't make a mess or cause a big fire! A smoke box, a heavy cast iron box with holes in it, can be used to hold your chips rather than placing the chips on the fire itself. The flavorful smoke lasts longer and there's no messy cleanup.
6. How Do I Light The Wood Chunks And Logs?
-A basic lighter provides you with a safe and easy way to get the fire going. It consists of 24 blocks of sawdust held together with paraffin so there's no odor in your grilling.
7. How Do I Know What Type Of Wood To Use As Flavoring With Meat, Fish, or Vegetables?
-Follow our simple Flavor Chart below to see our suggestions of what wood to use and its aroma or flavor. But remember ... the choice is ultimately up to your taste buds!
-Grilling is a high-heat cooking method done directly over live flames, cooking the food in a matter of minutes at temperatures of over 500 F. Like restaurant grills with temperatures of 800-1000 F, NATURE'S OWN Chunk Charwood achieves 1,200 F, charring the surface of the food, sealing in the natural juices, and creating the smoky, caramelized crust that we strive for in grilling. In contrast, national brand briquets rarely reach 500 F.
2. What Is Barbecuing?
-Barbecuing lies at the opposite end of the spectrum from true grilling. It is a long, slow, indirect low-heat method that uses smoldering logs or charwood and wood chunks to smoke-cook the food, usually some sort of meat. "Indirect" means the heat source is located away from the food to be cooked. When barbecuing is done on a charcoal or gas grill, a low fire is maintained on one side or around the periphery of the grill and the food is cooked on the side or in the center. The long slow indirect heat of barbecue is ideally suited to larger pieces of meat, like whole pigs and turkeys. Barbecue was traditionally associated with the lower echelons of society. Unable to afford the prestige cuts of meat, they created a cuisine based on the inexpensive cuts. These meats are now revered as barbecue today. Reprinted from "The Barbecue Bible"
3. What Is Indirect Grilling?
-Indirect grilling is a hybrid method that bridges the gap between barbecue and grilling. As in barbecuing, the food is cooked adjacent to, not directly over, the coals. But the cooking takes place in the same chamber as the fire and the temperature is usually higher - generally 350-400 F. Wood chips or chunks are sometimes placed on the coals or other heat source to generate smoke, as with barbecue. The beauty of indirect grilling is that it turns your grill into a sort of oven. This enables you to cook large cuts of meat (duck, chicken, ribs) without burning them. Indirect grilling combines the best of both grilling and barbecue - the charcoal flavor of the former and the tenderness of the latter. * Reprinted from "The Barbecue Bible"
4. What Is The Difference Between Wood Chips, Wood Chunks, and Wood Logs?
-Wood Chips are ideal for backyard grills where the space between the fuel and the grate is close. Use the Wood Chunks (approx. 3" by 6") if you have a large grill and plan to do slow cooking. Wood Logs (14-18" wide and 4-7" in diameter) are recommended for a large oven or barbecue pit.
5. Do I Just Dump The Wood Chips In The Bottom Of My Grill?
-Don't make a mess or cause a big fire! A smoke box, a heavy cast iron box with holes in it, can be used to hold your chips rather than placing the chips on the fire itself. The flavorful smoke lasts longer and there's no messy cleanup.
6. How Do I Light The Wood Chunks And Logs?
-A basic lighter provides you with a safe and easy way to get the fire going. It consists of 24 blocks of sawdust held together with paraffin so there's no odor in your grilling.
7. How Do I Know What Type Of Wood To Use As Flavoring With Meat, Fish, or Vegetables?
-Follow our simple Flavor Chart below to see our suggestions of what wood to use and its aroma or flavor. But remember ... the choice is ultimately up to your taste buds!
