| One of the reasons why people love grilling is because | | | | avoiding overcooking. A meat thermometer is useful |
| of the unique smoked flavor that it brings. If you are | | | | when smoking foods because the appearance of |
| craving for that delicious flavor but aren't quite | | | | smoked foods is unlike that of other grilled but non |
| proficient yet with the art of smoking foods with your | | | | smoked dishes. |
| Weber grill, then read on. | | | | Experimenting |
| Wood characteristics | | | | Your Weber grill is suited to accommodate different |
| Different types of wood produce their own | | | | types of wood when used to smoke food. Since |
| characteristics. Because of this, one type of may be | | | | people have different food preferences, one way of |
| great when used to cook a type of meat, but that | | | | finding out which wood type is perfectly suited to your |
| doesn't mean it mixes up well with other meat types. | | | | favorite meats is by experimenting. Try mixing and |
| Here are some examples. Alder is known to produce | | | | matching different combinations until you come up with |
| a unique flavor that is perfect for lighter meats such as | | | | the best one for your tastes. |
| salmons, sturgeons, and chicken. | | | | When you are experimenting, it's advisable for you to |
| Hickory on the other hand, produces a smoky and | | | | begin using only a small amount of your chosen wood. |
| pungent flavor similar to that of bacon. Hickory | | | | Check if it suits your taste. If it doesn't, then try using |
| matches well with wild game, pork, chicken, and | | | | up a small amount of a different type of wood. If it |
| cheeses. Apple makes a delicate, sweet and fruity | | | | does, add more to achieve a smokier flavor - just |
| smoke flavor, perfectly suited with game birds, pork, | | | | remember not to use too much since if you overdo it, |
| and beef. | | | | it might leave the food with a bitter taste. |
| You should also note that some wood types can | | | | Also, while experimenting, it is advisable to keep a |
| cause the smoked food to appear pink or reddish. For | | | | notebook where you can write down food and wood |
| example, chicken when completely cooked using apple | | | | combinations, the quantity used, and also the |
| wood will have a reddish color. | | | | ingredients. You should also write down the outcome |
| Beginners' tips | | | | of each of your "tests" so you can note which works |
| Pouring starter fluid on the charcoal is a no-no since it | | | | and which doesn't. |
| tends to infuse your food with an unpalatable taste. | | | | As you gain more experience in smoking foods, you |
| Always remember to protect your self when handling | | | | will also develop a better sense of which wood to use |
| the hot surfaces of your Weber grill. You can do this | | | | on which meat type. Just keep in mind that |
| by wearing barbecue mitts or using tongs while flipping | | | | experimenting with your own combinations is simply a |
| meats, adjusting the vents, adding charcoal, or refilling | | | | process of trial and error - you either get it right or not. |
| the water pans. | | | | But one thing's for sure, your persistence will pay off. |
| Keeping a meat thermometer handy while cooking in | | | | And when it does, your smoked foods will be the as |
| your Weber grill is a good idea, since this is a good | | | | savory and delectable as any other. |
| way of assessing if the food is done while also | | | | |