Grandes idées d’organisation de garage #carpentry #garage #grandes #idees #orga…

Grandes idées d’organisation de garage #carpentry #garage #grandes #idees #orga…

Grandes idées d’organisation de garage #carpentry #garage #grandes #idees #organisation

Since the author is considered an expert in barbecue grills, he is often asked what kind of carbon or wood I use? Not sure I have the expertise to consider grill guru to people, but this is a question I can answer from experience.

Let's find out the difference between grilling and grilling. To the purist grills the grill "low and slow". The ideal temperature for smoking is 225 to 250 degrees F. Now there are some guys out there (mostly Myron Mixon with Jack's Old South BBQ team) who cooks fast and fast with amazing results. In fact, at the time of this writing, I think Myron is bound to the most grotesque championships in Memphis in May with Chris Lily from Big Bob Gibson. Most guys are still talking to cook on the lower timings for the best grill.

Grilling on the other hand is done on much higher time. A typical charcoal grill can run 350-450 degrees and a ceramic cooker (Big Green Egg) can exceed 1000 degrees. This is perfect for cooking steaks, pork chops and burgers. In fact, we are still an old Weber style school grill for my quick pieces of meat. My gas grill has needed a new burner for the better part of 18 months, but I haven't reduced my outdoor cooking at all.

Charcoal briquettes (we all know Kingsford right) are great for cooking hot and fast. The briquettes often light faster and burn reasonably well. The burning gives enough flavor to really be better than cooking in the oven or in a pan. I rarely use briquettes anymore, just because if I really taste it or not, I unknowingly slam chemicals. Briquettes use binders and fillers as they are compressed to keep their shape. The biggest drawback to using briquettes is the amount of ash left at the end of the cook. In my experience, the ash remains at least 5 to 1 compared to using wood.

So it makes me use wood to cook. Wood for cooking really comes in two forms. Actual wood forests or cutlets and what is called hardwood. Large barbecue smokers can keep logs without problems, but it is not possible for smaller smokers or barbecues.

The best option is wood charcoal. This is where pieces of wood have been burned and then cooled, then packed for sale. What you have is genuine wood, but easy to start and burn. Hardwood charcoal gives away lots of smoke (as much or more than if you burn whole wood bodies) and it tends to burn for long periods (at the right temperature) and with consistent temper. A great advantage of using lumps is the small amount of ash generated. Since there are no fillers, binders or chemicals, there is not much left in the end.

I recently ran my smoker for 5 days straight and used only about 40 pounds of lump. At the end, there was less than one quart of the ash box. With briquettes I would have measured in gallons. This can especially be a problem with a smaller smoker. Too much ash buildup can limit the amount of air entering and making it difficult to maintain consistent temperatures.

The big thing today is the high availability of lump coal. Almost all Wal-Mart or other large stores carry hardwood lump. During the highest barbecue season you can find it at home improvement centers such as Home Depot or Lowes. The three most common brands found in Alabama are Royal Oak, Cowboy Lump and Rancher. I've had success with all three, but Royal Oak is the easiest to get away from. If you are like me I usually use my smoker all year round and the availability during the winter can make it quite sharp. I usually put up in the winter just before Halloween when Holiday stuff starts to pick up the garden pulp.

Don't think you need smokers to cook with lump. It has been at least 10 years since I last used briquettes. I only use lump coal now, even in my charcoal grill when you cook burgers, steaks and the like. No lighter fluid is needed. To get the clump up, it is best to look for a coal chimney. A small newspaper and a lighter are all you need to get a good fire gift.

Cooking with actual wood requires another article to be issued soon. To smoke, wood is the preferred energy source. In my smoker I use lumps to get a good fire gift and supplement with wood forests. There are all types including oak, hickory, peach, apple and mesquite to name a few. I will go over every detail in my next article, including how to make your own lump if you are so inclined.

Happy Smoking!