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Page 19
USING YOUR GRILL- Types of Cooking
Direct Cooking
Direct cooking is the process of cooking your food directly
over hot coals. This method is also called Searing, Grilling
or even Frying. Direct cooking is recommended for most
grilling applications, and the best place to perform Direct
Cooking is in the place where the cooking surface is the
hottest. This type of cooking locks in flavor and juices
while allowing the outer surface to absorb smoke and
food aroma that is produced as grease and drippings are
vaporized by the coals. The result is a crisp, flavorful
outside with a tender, juicy inside.
TYPES OF WOOD CHIPS TO USE:
Alder: Medium, tart smoke flavor. Excellent on fish, chicken or game.
Maple: Sweet, hearty smoke flavor. Best with fish, jerky or bacon.
Apple: Light, sweet smoke flavor. Superb with poultry, ham or sausage.
Hickory: Heavy smoke flavor. Best with beef, pork or game.
Mesquite: Light smoke flavor. Excellent on fish, poultry or beef.
Oak: Heavy smoke flavor. Best with beef, lamb or pork.
Pecan: Rich, sweet, versatile flavor. Good with any grilled foods.
Grapevine: Strong smoke flavor. Best with beef or poultry.
Smoker/Steamer Box
Adding the smoker box to your cooking experience adds
unique flavor to your food, you will come to enjoy. Use it
for either a smoker box with wood chips, or by filling with
Water it becomes a steamer box. While in use, remember
to close the hood. There are many different wood chips
available on the market, the most common are mesquite
and hickory. Just remember to soak the chips for 30
minutes prior, for best results.
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