21

The answer to "how do I grill plain wild salmon without it being dry" is both simple and hard: don't overcook it. Wild salmon fillets are thinner, with less fat, than farmed salmon. As such, They go from "done" to "overcooked" in less than a minute. For a thin tail piece, for example, time on the grill should be only around 3-...


18

Cedar planks. https://www.thespruceeats.com/cedar-plank-salmon-4140628 So easy, so delicious and it works great. Get cedar planks. You can pay big bucks for cedar planks intended for this use. Or you can buy cedar planks intended for use as siding or building cedar closets for very cheap. I have done both. Soak plank. If you are a planner aheader, ...


10

You can use any non-poisonous wood you like. Every wood has a different heat and smoke profile. "Soft woods" like birch will generally burn very hot for a short time, so OK for sausages, small meat cuts, and small vegetables, but not so good for large meat cuts, roasts, or for BBQ'ing covered for the full smoke effect as you will most likely need to re-...


9

This is the method I use to smoke meat in my Weber! The basics are exactly what you see in the photo, with one more step. Start about a dozen (or in a 22.5" grill like that one, maybe 18-24) briquettes in your charcoal starter (you have one of those right? if not, go get one, they're awesome). When the coals in your starter are glowing, carefully place them ...


9

It's the smoker. I had one of these, and it is extremely flawed in design. The pan that holds the charcoal does not allow for proper air flow to the fuel. Contrast this with a Weber grill, where you put your fuel on an elevated grate with plenty of air beneath it. This Char Broil instead just has a pan that you put on a shelf. Before long your coals are ...


7

Push & twist, very similar mechanism to a bayonet-fitting light bulb. Three hooks go over three pins, then you turn it to lock. I cannot tell from the photos whether the pins are in situ. Just in case it's not entirely clear from that brief description, you lift the 'bucket' up underneath, it should fit outside the flange on the main structure. Then ...


5

The issue of raising or lowering the fire is effectively a question about how to raise or lower the amount of heat that's getting to the food. For the type of grill that you've mentioned, the typical procedure is to put the coals on one side of the grill -- either in a pile, or as a sort of crescent shape along the edge of the grill. If you want to cook ...


5

I've had this problem for years, but i found the perfect solution: Use a gas torche on the charcoal (i'm using a small gas torch dedicated to crème brulée, but any gas torch will do). light the top of the chimney, not the bottom Burning from the top, the black smoke is burnt by the flames and doesn't escape. The ignition of the full chimney doesn't take ...


5

This can easily work as a grill. A cover is not necessary. You simply need a grate that fits over the surface. I would go for a grate that fits over the rim, you don't want to worry about shifting and balance while cooking. Holes in the bottom for air flow would be nice, but again, not necessary. Start a fire, burn down to coals. You can use the "...


4

You should be able to cook on your grill using various types of wood such as hickory, mesquite, cherry, maple, apple, etc. Per Recipetips.com , birch can be used also. Birch - A softer wood, Birch is best used when grilling or smoking cuts of pork and poultry, providing a flavor similar to some varieties of maple. Birch is a softer wood and can also be ...


4

I've got a very similar model smoker. Some things to consider: Ignore the temp gauge on the front. Buy an oven thermometer or a probe thermometer with multiple probe jacks and mount one on your grate. The front therm is placed in such a way that it won't ever read the grate temp, even if it was calibrated properly (it probably isn't). As the other answer ...


4

Yes, it's perfectly safe to use basically until it falls apart. It gets very hot in use, which prevents any sort of rust-proof coating from sticking, but the rust is harmless. You could try oiling it after use if you wanted to reduce further rust - that oil will burn off every time it's used, but will help to slow rusting when not in use - however, it's not ...


4

No, not really exposure is sort of the key in any method of light, and/or heavy, and/or cold, and/or hot, and/or direct, and/or indirect smoking or smoking in general. This holds true for charcoal grilling as well.


4

If you can find a mesh cover large enough to go over the top that's certainly an option, you need to work out a way to keep it in place, you don't want it sliding around on you. Meat will stick, lifting the meat off when it's stuck will cause shifting if there's nothing holding it in space. Perhaps an easier option would be to get long metal kebab skewers ...


4

I suspect what's happening is that you've depleted your fuel, charcoal's just wood at the end of the day, and after an hour or so it will have a lot less to give. If you want a hotter flame you can: Scrape the remaining coals together to concentrate the heat, this will give you high heat in say half your grill Replenish your fuel: there's two ways you can ...


3

Make sure you clean it after each use to remove any tar residues, and store the grid in a dry place. The tar and ashes can contain chemicals that attack the iron, and any moisture is only going to accelerate that. Galvanised iron won't fare much better, as the zinc used is even more susceptible to attack by some of those chemicals (e.g. acetic acid).


3

Alton Brown made a tandoor out of his kettle grill and a terra-cotta pot in Good Eats season 13, episode 17 ("The Curious Case of Curry"). It could reach very high temperatures. I obviously can't link to that video, but there are plenty of similar videos on YouTube.


3

I use wood all the time (including birch). Size and type will depend on what I am trying to do. For a slow smoke I will use a slow burning hardwood for coals and add small pieces of fruitwood or Hickory on the coals for flavour. If I am needing a quick hot fire birch with no bark works good. The bark normally comes off easily after it’s been seasoned in the ...


3

The Associazione Verace Pizza Napoletana, the folks who are responsible for certifying authentic Neapolitan pizza, say that "real Neapolitan pizza must be cooked in a wood-fired dome oven operating at a temperature of about 900 F." They do, however, say that it is possible to "produce a delicious pizza" in other types of ovens. Despite the fact that you ...


3

First, it shouldn't take "hours"; make certain not to over cook your chicken. You should spatchcock your chicken so that it cooks more evenly. Using a chimney to prepare briquettes is a good idea, just be certain you have a safe place to keep and store burning briquettes, if you don't use them all. I'd add a few briquettes at a time to keep the ...


2

On the grill, most of the heat will be coming from underneath the burgers (you already knew this) Having a gap between them will let air flow between them and increase the temperature around the meat. If they are touching, the airflow will be hindered and you won't get even cooking. When the burgers are all squashed together, you're effectively cooking ...


2

The One Touch is really a roasting barbecue - if you want to grill steaks with the lid off it's a bit of a compromise because without the lid you have no heated air convection (that's what kettles are designed for). Buy a Weber Q for your steaks and have the best of both worlds...


2

Birch is far too hot and quick-burning for a barbecue. Even hardwood (oak, maple, etc) will have too much flame and not enough heat for good grilling. You need a fuel that burns long and with a lot of radiated heat, which is why charcoal is the classic fuel.


2

The temperature of a charcoal cooker is controlled by how much oxygen you allow to get to the fuel. I don't know what kind of grill you have, but typically there are one or more vents at the bottom, and one or more at the top. The bottom vents regulate oxygen supply to the fuel, while the top vents regulate air flow. If you close down all the vents, the ...


2

As measured by a Thermoworks IR gun thermometer, I've reached the maximum range on the thermometer (approx. 1000f) on some areas of the cast-iron grates of my charcoal grill on several occasions. I used oak lump charcoal in fairly large quantities (a few layers, started with an electric coil, supplemental charcoal added after the coals were convincingly ...


2

The secret to getting a thin crust is... use less dough. It's that simple. Pizza dough is flour, water, salt, yeast: there is no magic ingredient that will make it thinner. Simply use less dough per pizza. You may find that when you first shape the dough it will try and spring back. In this case, just cover it and leave it for 5 minutes for the gluten to ...


2

Given this photo I found, it seems that the rod in your second photo is necessary. Unfortunately, I can't find alternate perspectives or an instruction manual. It would certainly not glue in, but it might push through allowing the bottom to hang. Then it could be removed to clean the ashes.


2

Flavors don't develop by dripping onto the heat source Flavor can enter a meat from smoke, but you want the flavor of hardwoods like hickory or apple. You do not want the flavor of burnt grease; I have never heard anyone describe burnt grease as a pleasant smell or taste. Therefore, you want the drippings to go somewhere that isn't the heat source. For ...


2

If it is just steel then a stiff brush ought to do it, or steel wool. I'd be tempted to hose it down a few times, the water ought to loosen the ash before sponging it off. If there are coatings on it then using getting it wet makes the most sense as abrasives could damage the coatings.


2

It really sounds as if you're just getting the tail-end of the fuel left in the charcoal.. that you've let it burn too far in the chimney .. 40 minutes does sound like a long time .. the right time to start cooking on charcoal is when any self-sustained flames have gone down, and the surface appears grey-white in daylight.. if you fan it, there should be a ...


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