Steven Raichlen's Barbecue! Bible

Posts Tagged ‘gas grilling’

Under the Hood

How to Buy A Smoker, Part 2

How to Buy A Smoker, Part 2

If you own a charcoal grill with a tight-fitting lid, you already have a smoker. Simply set it up for indirect grilling, add wood chips or chunks to the coals, and you’re in business. (If you own a gas grill, you can add subtle smoke flavor to your food by using a smoking pouch or smoking box, but the grill’s rear vents will allow most of the smoke to escape.) There are some drawbacks, however. Because kettle grills are designed for grilling, it’s difficult to maintain an even heat at lower temperatures....

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Under the Hood

How to Buy A Smoker, Part 1

How to Buy A Smoker, Part 1

If you’d like to take the next step toward grilling enlightenment, fall is a good time to do it. Along with back-to-school promotions, many retailers are anxious to reduce their inventories of grilling hardware, meaning potential deep discounts for you. (A few years ago, my assistant, Nancy Loseke, scored a Weber Ranch for half price.) The first step is to select the right smoker for you. There are dozens of types and hundreds of individual models. The right smoker depends on your experience, goals, budget, and how many people you usually cook for—collectively called your smoker personality. Beginner:...

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Smoking on a Gas Grill: Is It Possible?

Smoking on a Gas Grill: Is It Possible?

Best of Barbecue Cast Iron Smoking Grate/Platform How do you smoke on a gas grill? My normal advice: don’t. Gas grills work well for direct grilling, indirect grilling, and spit-roasting, but most do a poor job with smoking. The problem is the wide venting in the back of most gas grills, which allows the smoke to escape before it has a chance to flavor the food. Gas grills simply don’t give you the crusty bark, crimson smoke ring, and rich smoke flavor characteristic of meats smoked on a wood- or charcoal-burning...

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Barbecue University™

A Crash Course on Gas Grills

A Crash Course on Gas Grills

In North America, gas is king. Developed by utility companies, gas grills hit the barbecue scene in the 1950s. Today, almost 70 percent of American families use gas grills. There are two types of gas grill: those that burn natural gas, a fossil fuel based primarily on methane, and those that burn propane, a refined petroleum product comprised of hydrogen and carbon. So why grill with gas? In a word—convenience. The convenience of push-button ignition. The convenience of turn-of-a-dial...

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PROPANE

FOR GAS GRILL OWNERS: THE MUST-HAVE GRILLING TOOL You've got to love those grilling accessories! From digital remote meat thermometers to iPhone apps, there are tons of gadgets out there to help backyard chefs. But if you are a gas griller, there's one accessory you must never be without: a back-up propane tank. I always include this advice in my top ten barbecue tips. Surveys show that more than half of the people who grill with propane have...

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The Grate Debate: Charcoal versus Gas

The Grate Debate: Charcoal versus Gas This month we're testing charcoal. Briquettes and natural lump charcoal. Mesquite charcoal. Coconut shell charcoal. Kiawe charcoal from Hawaii. And the world's most expensive charcoal: bincho-tan from Japan. Do you have a favorite brand of charcoal? Tell us about it on the Barbecue Board. Here's Steven at Tanagokoro, the legendary charcoal shop in Tokyo, where Japan's rock-hard, slow and clean-burning,...

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Safety

Lights, Camera, Action for Safety As the sun rose over Bethesda, Maryland, last month, Steven hit the airwaves for a good cause--propane safety. Roughly 70 percent of American grillers use propane. The advantages are obvious: push button ignition, fast lighting, turn of the knob heat control, and quick cool down and clean up. Gas grills are easy to use, but it's important to follow some simple safety tips from the Propane Education & Research...

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