Grilling and smoking tips
Use the right temperature, not too high, not too low.
Most of the smoke flavor enters the meat in the first two hours, so it’s important to have a good supply of wood chips when the meat goes on the grill.
Wood adds more flavor to food than any other grilling fuel. Soak wood chips in water and add to charcoal for a smoky flavor and aroma, or, for a gas grill, use a smoker box.
Only turn steak once during cooking.
Salt your steak or other meat after grilling.
Don’t use a fork; piercing the meat will release the juices. Use long-handled tongs or spatulas to move food around the grill.
Leave a thin layer of fat on your steak or meat while grilling. You can trim away fat before serving.
Wrapping the brisket in foil for the last hour helps ensure the meat is tender and juicy.
More tips: https://internationalmenu.com/?p=1815
Vegetable grilling chart: https://internationalmenu.com/?p=3618
