Cooking with a charcoal grill

Long before the advent of charcoal briquettes and propane people were cooking their meals over wood fueled fires. the days of cave men to less than 100 years ago, wood was the fuel of choice when it was cooking. In today's world we are constantly on the search for a faster, cleaner and easier to everything, including the preparation of our food. This has led to the development of large gas-powered cargo accessory grids along the Islands Home Improvementshops and shows in our backyards.

But nothing there for the BBQ purists tastes quite the same as preparing their favorite dishes barbecue grill on a wood fire.

Why is that? What might work better, the latest and best technology in the grid?

Depending on the type of wood used for the "Grill Master" (the kind that hovers over the grill to make grilled masterpieces) can taste the meat, poultry or fish, which can no longer simply anothermodern gas grill. This variant can continue only by the amount of wood as the fire is hot and the smoke is allowed to marinate the meat, to be determined

There are several types of wood grill on the market today. They are sometimes also referred to as smoker grills.

The fire box is offset most of us are used to seeing. These come in all sizes, from small family units enterprises, large trailers capable monster born feeding several hundred people. L 'The distinctive feature of the hearth is also offset the offset fire box. Go to the side and slightly below the main cooking chamber, the combustion chamber. This separates the food from direct heat and provide a nice slow cooking temperature.

The bullet style smoker is not really a smoker, but rather a so-called cold water smoker or non-smoking. You can use a pot of water between the heat source and the meat, so blocking direct heat will causeeach burn. In a sense, they are not really a grid because of the way of work referred to them.

The master bedroom is the third type of grid-burning stove. These are fighting, and cook the method of constructing the fire to the side with the meat from the wood of a possible indirect offset. You have to be careful with how big a fire is built, because there is no physical separation between the heat source and the meat. The fire must be kept small and process in a timely manner rather than in any kitchen.

Of course this is a moot point, unless you select the type of wood. For a charcoal grill nothing works better than a deciduous fruit such as oak, walnut, pecan, maple, apple and, of course, from Mesquite Texas. Do not use softwood or coniferous evergreens. Apart from that burns at a lower temperature, are the juice that is a bad taste on what to cook can be loaded.

> Of meat cooking on the stove was a bit 'of people who have been doing for years for thousands of people. With the wood grill to smoke more and more modern on the market today it is possible for everyone to enjoy real grill.