Smoke is an excellent food preservative that has been in use for much of human history. Smoke from hardwoods like hickory and oak has both the ability to flavor meat and to create a barrier to bacteria that might cause the meat to spoil. Smoking is still a valuable tool, though modern smoking has more to do with flavor than with preservation. There are two main ways to smoke meat—hot smoking and cold smoking. Hot smoking is what barbecue chefs do with standard grills and smokers. Cold smoking is a little trickier. Cold smoking involves smoking meat at the lowest temperatures possible, the trickiness comes from ensuring that the meat gets an adequate amount of smoke while also maintaining the low temperature. A cold smoker is a smoker designed for this type of smoking.
Food sticking to grill grates has been the bane of every grill chef’s existence at one point or another. Certain foods are more likely to stick than others. It’s a preventable problem if you know a few tricks. Here are some tips to prevent food sticking to your grill. Clean your grates A dirty grill … Read more