Smoking Have you always wanted a breast or salmon, but could not because you are just normal round backyard charcoal grill? Now you can, and you can even smoke food like a pro. Show the key is the slow cooking smoke and low. This means , long cooking times and temperatures, low food. The idea is that food with indirect heat and smoke to cook than the fire itself, the majority believes that the only way to buy this kind of cooking that is for another BBQ foronly smoke. Not true. Not even close. Here are the steps to turn your coal into a smoking pit.
You will need a few simple objects. Most of you probably already have around the house. Here's the list:
Standard Charcoal Grill
Wood for smoking. (Mesquite, hickory, oak) you will find them in the grill section of your favorite store.
A metal pan, 2 liter - instead of woodChip in. A shell of porcelain that is used in smokers, can be purchased.
Water - wood chips recover
With activated charcoal filter - charcoal never easier, you can taste the dishes infused. Maintain gross coal.
First you need to enjoy the wood chips in water and other ingredients that you want to use. I remind you that this focus is the taste of food. Having soaked wood chips to your metal in the 2 liter pot or bowl spotwith about 2 cups of water.
Place the bowl in the center of the chip directly where you normally charcoal.
Now your grill is on both sides of the bowl of wood chips. Transform your coal, and when you are hot and the wood began to smoke, it's time for meat on the grill. Please note that the food must remain above the shallow water. Close the lid of grill and close all openings.
Keep the grill temperature around 190 degreesand use a meat thermometer to determine whether the food is ready. Coals and add more water if necessary - every hour.
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