|Grilling: Wood and Charcoal |
|By Ebony.com (2014)|
|If grill temperature becomes too hot, flick a little water on the wood chips.
Have you tried the charcoal w. extra smokiness (like mesquite-laced)?
1. Place charcoal in a pile into grilling space. Then scatter around the space (about 20 minutes) in a circle.
2. Next, scatter about the same amount of fresh coals over the hot coals. Wait until the fresh coals catch, about 5 to 7 minutes.
3. Place the aluminum pan in the center of the grill bottom and fill three quarters with water. This prevents flare-ups from fat drippings.
4. Replace the grate. Put an oven thermometer right on the grill. The temperature should hover around 300 degrees. Place chicken skin-side up, directly over the drip pan. Cover and set the top and bottom vents to half closed. Check temperature every 20 minutes or so by lifting the lid just long enough to get a read.
5. After an hour place items on your grill.
|Wood Chip Grilling
Wood chip from any hardwood
1. The wood chips must be soaked in water before use, but only long enough (about 20 minutes) to prevent them from starting to burn before you add the meat. When the chips hit the heat, too much water creates steam, which can be mistaken for smoke.
2. Scatter three good handfuls soaked wood chips over the hot coals.
3. Refer to step 3 of charcoal ingredients.
|Prep Time: 85 minutes
||Cook Time: 35 minutes|