BK's Grilling Tips: Smoke

A quick word about smoke if I may. It seems that in the end we all love a smokey flavor when we grill BUT how much is too much? Two things I have learned: (1) leave the exhaust vent open on the top of the grill and (2) don't add chips more then twice and never more then a handful at a time. If you don't vent the smoke or put in too many chips, your meat can be left very bitter. One more thing, perhaps it's because I was raised in the desert but mesquite is my favorite and that is what I used.

Bk's Grilling Tips: Lightin' The Fire

I need to take a moment before the cooking begins and bring up a point that I feel is important: the way that we light our coals. For years I resorted to lighter fluid and didn't think anything of it. One day though I picked up a coal chimney at Wal-Mart for about ten bucks and began to notice a difference in the taste of my food. Lighter fluid or quick lightening coals impart a solvent taste to your food and I don't know of anything besides an engine that enjoys petrochemicals. The chimney uses newspaper and ignites your coals without an aftertaste. Add your chips and you are on your way to some great smokey flavor.