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Some Final Hints
Appears in
By Rick Browne
Published 2011
Match the wood to the meat.
If possible, use a thermometer to check the heat of your smoke when smoking meats, and make sure it is under 200° degrees.
Keep a squirt bottle next to the grill to instantly fight flare-ups.
Also, keep a long fork or tongs ready to remove the meat from the grill if flare-ups start. If possible, the meat should be removed as the water is being sprayed.
If using wood chips on charcoal or gas to flavor grilled foods, you may wish to soak them in water first.
Never use eucalyptus for grilling or smoking.
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