The scent of grilled and smoked food on the grill dancing through the air is a savory sensation for most. It’s a smell that brings on the memories and feelings of summer, and when done correctly, grilling and smoking produce delicious results. While these barbecuing methods may seem similar, they each uniquely cook meat in their own way. Continue reading to compare the methods and insider tips so you can make the most out of your home grilling experience.
Grilling is the process of cooking food with heat, either indirect or direct. This produces a charred outer shell that secures the natural juices inside of the food. Usually done over charcoal or gas grills, infrared grills can also be utilized. This barbecuing method is a much faster process than smoking. Direct grilling is straight to the point; common foods that are prime for grilling include steaks, pork chops and chicken breasts. Indirect grilling involves cooking food slowly on a low temperature to cook meats such as ribs, briskets and pork shoulders.
Alternatively, smoking is a slow process of cooking food using smoke from wood with low, indirect heat. The wood — with such flavors as apple, cherry, hickory or mesquite — adds to the flavor of the meat by giving it a smoky, woody taste. Smoking breaks down the collagen in the meat, causing it to become tender. Specialized meat smokers and grills are used for this barbecuing method. For the best results, the temperature should be kept between 68° and 176° Fahrenheit when smoking food.
There are numerous techniques for grilling and smoking food that can turn you into a grill master in no time. When it comes to grilling, you can clean your cooking grates easily using aluminum foil instead of a charred grill brush. All you need to do is scrunch a ball of aluminum foil and place it between tongs. Then, scrub the cooking grates before it cools. You can also use an onion in a pinch; the acidity of the onion will be able to slice through any leftover grease or residue.
For more succulent meat, mist the meat with equal amounts of water and apple cider vinegar. This will help keep the food moist while bringing the smoky flavor particles to the surface. Aromatics can also add something special to the flavor makeup of smoked food. Try tossing some herbs onto the coals to enhance your barbecue.
For more tricks on grilling and smoking at home, see the accompanying resource. Courtesy of Barbecue At Home.