Flavored Smoke and Charcoal Grilling
Did you know that flavored charcoal briquettes, such as apple, cherry, hickory and mesquite or maple wood flakes or chips, or apple barbecue wood chips, mesquite barbecue wood chips and other flavored wood chips add great flavor to your smoked food. They give your food an extra taste similar to rubs, sauces and marinades but without the fuss and mess.
Flavored charcoal briquettes or wood chips can provide assistance to the not so experienced cook who is looking to BBQ or smoke meat or vegetables, by adding flavored spices to the cooking without the use of sauces, marinades and spices. The charcoals does it all for you.
Flavored Charcoals makes grilling more exciting and less messy than regular charcoals. It is less messy because there is no need for sauces, rubs or marinades. The charcoal does it all.
Apple barbecue wood chips can be used for beef, poultry and fatty fish such as salmon and trout. It is sweet, dense and lends a fruity smoked flavor to meat. Apple barbecue wood chips can be used alone or they can be mixed with alder barbecue wood chips.
Mesquite briquettes produced a high, even heat and could be promoted as a special Southwestern accent in cooking. It is wood is from a Southwestern tree converted under specially controlled conditions to charcoal. Don't confuse mesquite charcoal with mesquite wood or with briquettes that have mesquite added; each kind of fuel burns differently.
Charcoal should be as clean and basic as possible. Self-starting charcoals, that have lighter fluid additives leave a bad taste and are just not good for any kind of cooking. Submerging chips in water will help avoid flare-ups.
Smoking meat can be done with any gas, electric, wood or charcoal grill and is often used in restaurants. The heat from the fire helps cook the meat while the smoke from burning the flavored charcoal or apple barbecue wood chips, cherry flavored chips, mesquite barbecue wood chips and other flavored wood chips adds its own unique and delicious flavor to the meat or vegetables. The smoker door is kept closed during cooking to allow the smoke to flow over and around the meat or vegetables and flavor it.
More info can be found at http://www.charcoal-smoker-grills.org
Questions and Answers
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