{"id":4702,"date":"2017-05-04T07:00:01","date_gmt":"2017-05-04T07:00:01","guid":{"rendered":"https:\/\/www.grillsymbol.es?page_id=4702\/"},"modified":"2017-05-04T07:00:01","modified_gmt":"2017-05-04T07:00:01","slug":"abc-of-bbq","status":"publish","type":"page","link":"https:\/\/grillsymbol.es\/en\/instructions\/abc-of-bbq\/","title":{"rendered":"ABC of BBQ"},"content":{"rendered":"

What one should NEVER do while BBG-ing:\u00a0<\/strong><\/p>\n

\u2022\u00a0\u00a0 \u00a0Place the BBQ Smoker\u00a0on a wooden surface like on an outdoor terrace. The oven also heats from underneath and may cause a fire.<\/p>\n

\u2022\u00a0\u00a0 \u00a0Use conifers or birch as firewood because conifers and birch contain resin that smudges the food and gives it a
\nbitter taste.<\/p>\n

\u2022\u00a0\u00a0 \u00a0Use too wet woodchips \u2013 shake the chips in your hands to get rid of the excess liquid. Chips dripping of water
\ncause a little soot and may put out the fire. Chips have to be moisturized in order to give good smoke and dampen excessive fire.<\/p>\n

\u2022\u00a0\u00a0 \u00a0Put wood into the fire bark-side down \u2013 bark catches fire fast, causes soot and gives a more bitter taste to the
\nsmoke. It is best to use barkless wood or put the wood into the fire so that the bark-side is up.<\/p>\n

\u2022\u00a0\u00a0 \u00a0Pour too much water or other liquids in the water and drip pan \u2013 excessive liquid\/steam in a hot oven impedes the smoke from absorbing into the meat and causes a steaming effect. But a little humidity in the Smoker is necessary, so the meat couldn\u2019t dry on the top. Thus, everything needs to be in balance.<\/p>\n

\u2022\u00a0\u00a0 \u00a0Hold the valves open at all times \u2013 heat grows too high and food gets less smoky flavor. It is OK to do this in the
\nend of cooking process, so that the bones would fall off the meat better (so-called short-term spooking). Thus, it is not good to heat the oven at a too high temperature, because the meat could get dry and the result is not as soft and moist as it is in case of long-term\/low-heat cooking.<\/p>\n

\u2022\u00a0\u00a0 \u00a0Throw garbage in the heating chamber (including throwaway dishes, cigarette butts, etc.)
\nWhat on should rather not do while BBQ-ing?\u00a0<\/strong><\/p>\n

\u2022\u00a0\u00a0 \u00a0Give the meat too strong alder smoke \u2013 excessive alder smoke gives the meat a bitter taste.<\/p>\n

\u2022\u00a0\u00a0 \u00a0Mop the meat with too thick mop sauce \u2013 if the mop sauce is too thick, it cannot absorb into the meat and give it
\nflavor. In addition, in heat it turns like into a crust that impedes the smoke from absorbing into the meat. The mop sauce has to be moderately reduced, so that it wouldn\u2019t flow off the meat and into the drip pan. You can later apply a thicker mop sauce for glazing.<\/p>\n

\u2022\u00a0\u00a0 \u00a0Add butter in the beginning of mop-sauce making process \u2013 that way mop sauce will lose its glossiness. Butter is
\nadded into the sauce after straining and is beaten in just before the sauce is ready and reduced. That way the mop sauce is glossy and you can also balance the taste.<\/p>\n

\u2022\u00a0\u00a0 \u00a0Add water in the water pan while cooking a fish. Fish is more tender than meat and excessive humidity can rather
\nboil or steam the fish, not cook.<\/p>\n

\u2022\u00a0\u00a0 \u00a0Light fire with lighting fluid \u2013 use paper and thin pieces of wood or, in uttermost cases, lighting cubes instead.
\nWhat to do only in exceptional circumstances?\u00a0<\/strong><\/p>\n

\u2022\u00a0\u00a0 \u00a0Pour much wine in the water or drip pan \u2013 that doesn\u2019t give much of a result. Rather pour wine and water together with woodchips and herbs into one container that you can spray into the fire. That way, good flavored smoke is created and you can also dampen excessive fire.<\/p>\n

\u2022\u00a0\u00a0 \u00a0Put the BBQ Smoker on the grass \u2013 the grass will burn. We suggest to put bricks under the oven \u00a0for lifting and place a heat-resistant plate or foil, that reflects heat, under the heating chamber.<\/p>\n

\u2022\u00a0\u00a0 \u00a0Cook very thin pieces of meat or steaks in the BBQ Smoker \u2013 BBQ is, first and foremost, meant for cooking large
\npieces of meat. Steaks are meant for grilling and frying.<\/p>\n","protected":false},"excerpt":{"rendered":"

What one should NEVER do while BBG-ing:\u00a0 \u2022\u00a0\u00a0 \u00a0Place the BBQ Smoker\u00a0on a wooden surface like on an outdoor terrace. The oven also heats from underneath and may cause a fire. \u2022\u00a0\u00a0 \u00a0Use conifers or birch as firewood because conifers and birch contain resin that smudges the food and gives it a bitter taste. \u2022\u00a0\u00a0 … <\/p>\n

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