Grilling & BBQ Articles

Article / Updated 05-30-2023

So, you’ve moved past the grill and you want to move up to a dedicated smoker. This article explores the issues to know as you're considering the best smokers for beginners. After all, what you purchase may affect how you feel about smokers for a long time to come. Why buy a smoker? Well, there are many reasons. A dedicated smoker allows you to fully focus on the art of smoking. It allows you to hone some skills that may be useful when you move up to the big leagues of smoking. Buy a smoker because you love to smoke great food or because you want to work on perfecting the craft of smoked meats. You can get smokers in many different types, sizes, and shapes, but you may want to start off small to get the feel of your particular barbecue style. If you're interested in how to smoke food with a charcoal or gas grill, check out my book BBQ For Dummies. The more you get into smoking, the more you realize that you want a consistent temperature throughout the smoker. As you progress in your particular style, you get to know what you want and you can tune your cooking to the particular setup you’re cooking on. Be patient! Standing up to a vertical smoker A vertical smoker is an upright cooker with the firebox on the bottom and the cooking chamber directly above it (see the photo below). The upright configuration utilizes the natural tendency of heat to rise with the heat source on the bottom and cooking surface on top, making it very efficient. A vertical smoker is probably the best entry level smoker, and it’s readily available. You can choose from charcoal versions, gas versions, and electric versions of vertical smokers. Vertical smokers are great for smaller cuts of meat because they have tall, thin chambers; however, some great professional verticals can handle much larger cuts, including a whole hog. They have a small footprint and typically give you a good amount of cooking space. The bottom line on a vertical smoker is that it takes up a small amount of space and is usually very efficient, which makes it a great choice for a backyard enthusiast. Vertical smokers can get much hotter up top. Just like horizontal smokers, they need to be tuned to make sure that the heat is as even as you can get it. Higher-end, more expensive verticals are tuned, whereas cheaper models are just letting the heat rise in a natural manner and make no effort to eliminate hot spots. Some vertical smokers on the market are really just a smoker with a fire pan on the bottom; the meat hangs above a fire in the bottom or sits on grates above a fire. The heat rises, so you have a very efficient smoker. Other verticals have a baffle system so the meat isn’t directly above the flames of the firebox. In a baffled vertical smoker, a dampening system keeps the fire from coming into direct contact with the meat. That system may be a plate that’s slightly smaller than the body of the cooker, so it allows the heat to rise up and around the perimeter of the plate, or it may be a water pan, which also adds moisture to the meat while cooking. Some cooks like to fill the water pan with something other than water to bring a specific flavor to the meat as it cooks. You can use orange juice, apple juice, vinegar and water — the sky’s the limit. Whatever you choose, make sure that you keep an eye on the liquid level. You don’t want it to evaporate and leave you with a burnt pan. If you use a water pan in your smoker, make sure that you’re truly smoking low and slow. If you cook at too high a temperature with a water-pan smoker, you end up steaming your meat rather than smoking it, which isn’t what you want. Just as in a horizontal smoker, a vertical can be reverse flow to promote better circulation. In this case, air usually travels between an inner and outer wall and is dumped on the top of the cooking chamber. The air is then forced down to vents in the bottom back wall of the cooking chamber that then exhausts the smoke. This method provides a more even temperature throughout the entire chamber. The table below lists pros and cons of various vertical smokers. Vertical Smokers: Pros and Cons Type Example Pros Cons Top feeding Weber Smokey Mountain Cooker Smoker Pit Barrel Efficient Very affordable Reloading charcoal can be frustrating May have to move meat to reload fuel Front feeding Masterbuilt Easy to load and maintain Firebox door opens separately from the chamber door No heat loss with refueling Can have big temperature differences between the top and the bottom Siding with an offset smoker An offset smoker smokes food in a chamber separate from the heat source, which is in a different chamber attached on one side. The smoker usually has a horizontal body where you place the meat; the wood or charcoal burns in the firebox to the side of that chamber (see the photo below). Heat flows through the body of the smoker and out the chimney on the other side. The firebox is the chamber where wood or charcoal burns. It has a large door for feeding the wood or charcoal in and vents that allow you to adjust the airflow. The fuel sits on a grate at the bottom of the firebox, which allows it to burn cleanly and vent properly. Offset smokers have been around for a long time. They’re the most common and abundant type of smoker on the market for the general public. They’re very versatile and fairly straightforward to use. And it doesn’t hurt that they’re easy to come by — most companies make some sort of offset smoker. You can find one for $100 or $1,000, depending on what you want to spend. As an amateur smoker, you won’t go wrong with an offset smoker — it's also one of the best smokers for a beginner. It gives you lots of room for larger cuts of meat and helps you get familiar with the basics of smoking and airflow. When you get better at smoking (and can justify spending more) and understand how your vents work to control airflow, you may consider a more sophisticated offset with a baffle system or a reverse flow. Offset smokers are preferred in Texas because they’re great air movers and provide a perfect vessel for smoking brisket or beef ribs — products that really need swift airflow to get the best results. Are offset smokers a lot of work? Well, they can be. The cheaper models are loosely built, and heat may not flow as well as it does in a more expensive model. The key is making sure you have a good thermometer placed well, which means about 3 inches up from the grate and somewhere on the unit where it won’t hit the meat you’re cooking. Regardless of the cooker you use, maintaining an even temperature throughout is important. Even heat is exactly what a smoker with baffles or reverse flow offers you. These features are typically found on bigger units more suitable for an intermediate cook. You may want to cut your teeth on a smaller, cheaper offset to start. In a standard offset, the area by the firebox that’s the source of your heat gets very hot. In order to lessen this effect or get a more even heat flow, some offsets use tuning plates (rectangular steel plates situated under the grates). You use them to regulate the heat flow up through the body of the cooker. The plates are placed more closely together closest to the firebox and farther apart as distance from the firebox increases. Stacking with a vertical offset A vertical offset smoker functions like its horizontal counterpart but with an up-and-down body. Its vertical chamber is especially accommodating for meats like sausage or ham that need to hang. The figure below shows a vertical offset smoker. Vertical smokers have great airflow and really move the smoke through the chamber. Because heat rises, it hits every area of the hanging meat, which gives you a fairly even cook. Although it’s hotter at the top, the heat envelops the meat on its way up the chamber. The fact that the heat rises through the smoking chamber makes a vertical smoker quite efficient. Plus, it has a smaller footprint than a horizontal one. The limiting factor of a vertical offset is that it can’t hold larger cuts like a whole hog. You have to feed your vertical smoker frequently, which means you can’t step away from your smoker for very long. Even though some have insulated fireboxes, they still need to be fed wood or charcoal about every 45 minutes to an hour. Making a U-turn with a reverse-flow offset A reverse-flow offset moves air from the firebox across the body of the smoker and back again to a chimney next to the firebox (see the figure below). A reverse-flow offset is similar to a regular offset smoker with the exception of the airflow inside the smoker. Typically in a reverse-flow offset, a plate below the grate forces the air to flow down the smoker. At the far end of the smoker (opposite the firebox) is a gap that allows the air to flow upward. The chimney is placed on the side of the smoker, where the firebox resides, so the air then flows back down the smoker to exit out of the chimney. Basically, the heat flows down the smoker, does a U-turn, and then goes back out the chimney. Reverse-flow offsets have a solid baffle (a panel for redirecting heat) under the grate that takes the heat all the way to the other end of the cooker. Because the chimney is built into the smoker on the firebox side, air has to travel all the way down the smoker and back to the firebox side.

Article / Updated 04-25-2023

Whether you call it barbecue, BBQ, or just 'cue, enhance the flavor of your oh-so-tender meats by mixing up a flavor-packed marinade, rub, or sauce. Although each seasoning method is used differently, they all give zing to any meat you grill or barbecue. Seasoning with dry rubs A rub is a dry marinade that you sprinkle or pat onto meat before you cook it. Rubs can contain just about anything, and they usually include some salt and sugar. You leave them on for a few minutes before you cook or as long as overnight. As meat cooks, the heat pulls open its pores, and the flavors of the rub seep right in. Rubs help produce bark, a crisp and flavorful crust that also helps hold in meat's moisture. Marinating: The power and the glory Marinade, a light liquid that you soak meat in before you cook it, does as much good for the texture of meat as it does for the flavor. Most marinades are made up of an acid (vinegar, lemon juice, or some such) and an oil. The acid helps break down the fibers to tenderize the meat, and oil helps hold the acid against the meat so it can do the most good. The rest is flavor — whatever combination of seasonings you like. Marinades tend to work fast, propelling a lot of flavor and good tenderizing effect into meat. They can be vehicles for intense tastes or subtle ones. The big finish: Sauces You can call pretty much anything liquid a sauce, and depending on who or where you are, your definition of true barbecue sauce may be very different. Different kinds of sauces are appropriate at different stages of the cooking process. You don't put a sugary sauce on food before it has been cooked through, for example, because the sugar burns easily.

Article / Updated 06-23-2022

Before you begin grilling, here are some general tips that you should always keep in mind for the sake of safety, preparation, and getting the best results. Practice patience with your fire. Never put food on a grill that isn't ready. Be sure to take your time getting the fire going, making sure that the coals are uniformly ashy gray. And remember that not all foods take well to the same fire or the same temperatures. Check your recipe or your grill manual to find out what temperature you need for each type of food. Organize your grill space. Set up a small table next to the grill with all your ingredients, utensils, serving platters, and so on. Grilling can proceed quickly, and so you have to be ready to serve food when it's at its peak. Flavor your food. Grilling a hamburger, a steak, or some fish on the grill is simple and wonderful all on its own. But to add flavor to the food and seal that flavor in is the mark of a master griller. Marinating, which is a liquid flavor enhancer, adds moisture and is great for almost all foods. Oils are great for keeping delicate foods moist on the grill, and rubs help create a nice crispy crust. Don't skimp on fuel. Be sure to build a fire that won't lose its heat before you finish grilling. This is especially important with a charcoal grill. Even though you can always replenish your coals, it's better to use too many than not enough. Just remember to spread the coals about 2 inches beyond the edges of the food, and if you do replenish the coals, you must wait until they turn ashen gray — usually about 20 minutes — before you get back to your ideal heat. Police the fire! A fire changes constantly and demands your attention at all times. At the beginning of the heating process, coals will glow and have a flame above them. When you add food, you'll likely have a small to large flare-up, so monitor the cooking closely at that time. If you leave the grill with fire licking the sides of the food, you may come back to a charred meal. Later on, when the fire has died down, you want to maintain a consistent heat so the food cooks evenly. Replenishing the coals if they start to lose their glow and diminish in size is usually necessary at least once. You may need to replenish more times throughout a long cooking time. Figure out when food is done. Unfortunately, overcooked food doesn't have a reverse gear to take it back to rare, and an overdone piece of meat is a crying shame. So be sure to hover over your grill and check the food often. To test for doneness, make a small cut in the center of the food so you can peek inside. Test frequently for doneness a few minutes before the end of the estimated cooking time. Use an instant-read thermometer for thick chops, roasts, and whole poultry. You should also gauge the searing on the outside of the food. Some folks love a black char and others prefer a light one. However, if you let the fire flare up too much, you may just get a coal-black exterior and a blood-rare interior.

Cheat Sheet / Updated 03-09-2022

Grilling is one of the most popular and enjoyable social activities that combines the enjoyment of good food and friends. But if you’re just starting out in the wonderful world of grilling, it can seem intimidating at first. To help you get started, check out some guidelines on shopping for a grill, learn the two basic methods of grilling, and read some helpful tips for grilling success.

Article / Updated 10-26-2021

Desserts are an integral part of the dining experience, and a barbecue meal is no different. What you enjoy after your meal can be just as memorable as what you eat for your meal. Grilled Peaches Prep time: 10 minutes Cook time: 30 minutes Yield: 8 servings Ingredients: 2 tablespoons powdered sugar 1 cup heavy cream 1/2 tablespoon vanilla 4 fresh ripe peaches, halved and pitted 1/4 cup honey 1 lime, juiced Directions Preheat the grill or smoker to 350 degrees F. Chill a mixing bowl in the freezer for 10 minutes. In the chilled bowl, add the powdered sugar, cream, and vanilla, and mix, starting on low speed and gradually increasing the speed until the mixture forms peaks. Refrigerate and set aside. Place the peach halves on the grate over direct heat, flat side down. Grill the peaches until they are slightly tender and have a slight char, about 20 minutes. Remove the peaches from the grill and set on a plate, flat side up. Drizzle the peaches with honey and then lime juice. Top with the whipped cream and serve. Per serving: Calories 177 (From Fat 101); Fat 11g (Saturated 7g); Cholesterol 41mg; Sodium 12mg; Carbohydrate 20g (Dietary Fiber 1g); Protein 1g. Grilled Peach Cobbler Prep time: 20 minutes Cook time: 1 hour Yield: 8 servings Ingredients: 1 quart peaches, peeled, pitted, and diced 1/2 cup sugar 1/2 cup light brown sugar 3 tablespoons cornstarch 1 teaspoon cinnamon 1 tablespoon lemon juice 2 frozen premade piecrusts Directions Preheat the grill or smoker to 350 degrees F. In a mixing bowl, add the peaches, sugar, brown sugar, cornstarch, cinnamon, and lemon juice. Stir lightly to mix. Grease a medium (8- to 10-inch) cast-iron skillet and line with a piecrust thawed enough to be pliable. Pour the peach mixture into the piecrust. Use the second piecrust to cover. Cut out a design if you like. Place on the smoker over indirect heat. Cook in the smoker for 1 hour. Remove from the smoker, let cool slightly, and serve hot. Per serving: Calories 320 (From Fat 103); Fat 11g (Saturated 4g); Cholesterol 0mg; Sodium 180mg; Carbohydrate 52g (Dietary Fiber 2g); Protein 3g. Grilled Bananas Foster Prep time: 20 minutes Cook time: 10 minutes Yield: 4 servings Ingredients: 2 whole bananas sliced lengthwise and cut in half 4 tablespoons butter 1/2 cup brown sugar 1/2 cup Peg Leg Porker Bourbon or bourbon or rum of your choice 1 pint vanilla bean ice cream Directions Preheat the grill or smoker to 250 degrees F. Put the bananas on the grill, flat side down, over direct heat. Grill for 2 to 5 minutes and get a little char on them. Remove from the grill and set aside. In a steel or cast-iron skillet, place the butter and brown sugar. Place on the grill, stirring constantly, until the butter and sugar are melted together. Add the bourbon, and using a long stick lighter, light the dish on fire. Note: Be very careful about your surroundings and the grill or smoker hood. The flames can extend about 18 to 20 inches, so make sure that you have a clear area to flambé. Let the skillet flame up, constantly stirring. Put the bananas into the skillet and cook for approximately 3 minutes, until the flame goes out. Divide the ice cream between 4 bowls. Ladle the bananas over the ice cream and enjoy. Per serving: Calories 554 (From Fat 261); Fat 29g (Saturated 18g); Cholesterol 129mg; Sodium 153mg; Carbohydrate 55g (Dietary Fiber 2g); Protein 5g. Smoked Whipped Cream Prep time: 10 minutes Cook time: 20 minutes Yield: 8 servings Ingredients: 1 cup cold whipping cream 2 quarts ice cubes 2 tablespoons powdered sugar 1/2 teaspoon vanilla Directions Preheat the grill or smoker to 200 degrees F. In a nonreactive dish, place the whipping cream. Place that dish in a stainless-steel bowl, and surround the dish with ice. Place the bowl on the smoker over indirect heat. Lightly smoke for 20 minutes; then remove from the smoker. Add the powdered sugar and vanilla. Pour any remaining ice or water out of the stainless-steel bowl and pour the cream into it. Whip until the cream forms peaks. Chill for at least 1 hour before serving. Per serving: Calories 110 (From Fat 99); Fat 11g (Saturated 7g); Cholesterol 41mg; Sodium 11mg; Carbohydrate 3g (Dietary Fiber 0g); Protein 1g.

Cheat Sheet / Updated 09-20-2021

Barbecue can mean very different things in different regions of the United States. Before you head out on your next road trip, check out what to expect in the region you’re visiting and how barbecue competitions have evolved over the past 20 years.

Cheat Sheet / Updated 03-27-2016

Boost the flavor of your barbecued meats by knowing how to use sauces, rubs, and marinades. But before you barbecue (or BBQ), familiarize yourself with safety tips to avoid accidents and know how to buy the most flavorful meat for your meal. And if you're new to barbecuing, smoking, or grilling, avoid some common rookie mistakes that can ruin your best efforts.

Article / Updated 03-26-2016

In this recipe, apricot jam is the base for a sweet and spicy glaze with which you cover the pork chops. These apricot-glazed pork chops are a wonderfully flavorful grilled main dish. Preparation time: 15 minutes Grilling time: 10 minutes Yield: 4 servings 1 piece fresh ginger 2 cloves garlic 1 cup apricot jam 3 tablespoons cider vinegar 1 tablespoon plus 1 teaspoon soy sauce 1/4 teaspoon cayenne pepper, or to taste 4 loin pork chops, cut 1-inch thick (about 2 pounds total) Oil for brushing chops Salt and pepper to taste Prepare a medium-hot fire in a charcoal or gas grill. Grate the ginger. Peel and mince the garlic. In a small saucepan, combine the jam and vinegar. Cook, stirring over low heat, until the jam melts. Stir in 2 teaspoons ginger, the garlic, soy sauce, and cayenne pepper. Remove from the heat and set the glaze aside. Trim all but 1/4 inch of fat from each pork chop. Brush the chops lightly with oil; sprinkle with salt and pepper. Place the chops on a well-oiled grill grid. Grill the chops for 3 minutes on each side. Brush both sides generously with the glaze and grill for another 4 to 5 minutes or until done, turning once. Cut to determine doneness. The chops are cooked when the meat has a light pink blush and there’s no sign of pink near the bone. Simmer the remaining glaze for 2 to 3 minutes. Drizzle over the grilled chops before serving (if desired).

Article / Updated 03-26-2016

The grill’s unique ability to impart rich, smoky flavor gives this Middle Eastern eggplant dip, baba ghanoush, its very special taste. Baba ghanoush makes a tasty appetizer, served with grilled pita bread or chips. Preparation time: 10 minutes Grilling time: 15 to 20 minutes Yield: About 1 1/2 cups 1 large eggplant (about 1 1/2 pounds) 1 large lemon 1 to 2 medium cloves garlic 1/4 cup plus 1 tablespoon tahini 3 tablespoons water 1 tablespoon extra-virgin olive oil, plus extra to brush eggplant 1/2 teaspoon salt, or to taste Pepper to taste 2 tablespoons chopped flat-leaf parsley Prepare a medium-hot fire in a charcoal or gas grill. Cut the eggplant in half lengthwise. Brush it all over with oil. Place on a lightly oiled grid, cut-side down. Grill, covered, for 8 to 10 minutes a side, turning once. Grill until soft, blackened, and cooked through. Transfer the eggplant to a colander over the sink, cut-side down, and allow to cool and drain. When cool enough to handle, remove the charred skin. Discard any liquid and large clusters of seeds. Scoop out and reserve the pulp. Juice the lemon. Peel and crush the garlic cloves. In a food processor or blender, add the eggplant pulp, lemon juice, garlic, tahini, water, 1 tablespoon olive oil, salt, and pepper. Puree into a thick paste. Turn the dip into a bowl and garnish with parsley. Cover and let stand at room temperature for 1 hour. Or you can refrigerate the dip overnight and return it to room temperature before serving.

Article / Updated 03-26-2016

This orange-garlic chicken wings dish has a slightly Asian flavor that comes from the soy sauce, the orange, and the garlic. These wings are as simple as any dish you can possibly make on the grill. Preparation time: 20 minutes, plus 6 hours marinating Grilling time: 10 to 15 minutes Yield: 8 to 10 servings 3 pounds chicken wings (about 15 wings) 1 orange 3 to 4 garlic cloves 2 scallions, green and white parts 2 teaspoons peeled and grated ginger 2 tablespoons soy sauce 1/4 cup peanut or corn oil 1/4 cup sesame oil 1 tablespoon plus 2 teaspoons Szechwan peppercorns, roasted and crushed 1 to 2 tablespoons kosher salt, or according to taste Rinse the chicken wings under cold running water and pat dry with paper towels. Cut off the wing tips at the joint, discarding tips. Or wrap and freeze the tips to use later to add flavor to canned or homemade soups and stocks. Place the wings in a large, resealable plastic bag or a shallow baking dish. Grate the orange peel. Peel and mince the garlic. Finely chop the scallions. Peel and grate the ginger. In a medium mixing bowl or glass measuring cup, combine 2 1/2 tablespoons orange peel, 1 1/2 tablespoons garlic, the scallions, 2 teaspoons ginger, the peanut and sesame oils, soy sauce, and 2 teaspoons of the peppercorns. Pour the marinade over the chicken wings in the bag, or dish, turning to coat all sides. Seal the bag, pressing out any air, or cover the dish, and refrigerate for 6 hours or overnight. Toss occasionally to coat the wings in the marinade. Prepare a medium-hot fire in a charcoal or gas grill. Remove the wings from the marinade. Discard the marinade. Place the chicken wings on a lightly oiled grid. Grill, uncovered, for 10 to 15 minutes or until done, turning every 4 to 5 minutes to ensure even cooking and prevent the wings from charring. To test for doneness, cut into the thickest part of the wing; the meat should be white, with no trace of pink, and the juices should run clear. Place the grilled wings on a large platter. Combine the remaining l tablespoon Szechwan peppercorns and the kosher salt. Sprinkle the mixture over the wings to taste.