Summer is just around the corner and you promised not to be embarrassed by your avid grill friends. Or maybe you're just looking for a good recipe for a good frosting to put on your ribs. I cover your back, my friend. After this day, you would no longer call grilled. And the next time you light your smoker, you'll know how to put that extra oomph into that steaming hot piece of meat. Today at Grills Forever we are going to talk about the perfect glazes for different types of meat, charcoal grilling techniques and everything that is good and sacred in the world of a grillmaster.

Grilling is not grilling or smoking.

There is a common misconception about the grill, even among some grill masters. They throw the term "grilling" anyway, even when they refer to barbecue techniques. Make no mistake, the barbecue and the grill are different. You may have been grilling for years, and you have been grilling longer; but unless you are doing it without knowing the difference, you do not know what you are doing.

Obviously, if you are at this stage and reading advanced grilling tips and techniques, it is safe to assume that I have mastered the basics and know the differences well. However, we believe that it is best to leave all the cards on the table before moving on to share our most advanced techniques with you. So, let's take a look at the obvious differences between grill, barbecue, and smoked (we're not talking about marijuana).


The grill works by providing direct heat to the meat. The surface of the meat is more exposed to direct heat than the center or the other side. Flip the meat for even cooking and the perfect grill marks on each side. So, the next time you look for "broil," choose to broil rather than broil with the lid open and cook outside.

Grilling, in turn, is a slower cooking process. Limit air flow by putting the cap on. By doing so, you are trapping heat and smoke, making cooking more even. If you do it right, you won't even need to flip that steak to ensure perfect consistency. On the downside, you may not get those perfect grill marks.

Smoking is a completely different technique: it uses wood chips or soaked pieces of wood to create tasty smoke to enhance the flavor. Smoking, like grilling, is also done under a closed lid, but unlike grilling, it is done at a lower temperature with a longer cooking time. It's not just about putting the meat on a charcoal grill and roasting it until it's cooked. There are many charcoal roasting techniques to consider when roasting or grilling:

  1. Age the meat – You can grill a piece of meat on the grill and if the cut is correct it is definitely going to leave knowing very well. However, if you want to go the extra mile and really savor the flavor, you need to get aged meat. Now, whether you like aged meat or aged meat depends entirely on your personal preference. But we prefer that you choose an aged piece even if it weighs a bit more in your wallet. Even if the worst happens, you still can't go wrong with a piece of well-aged meat.
  2. Let it sit – If you just bought the meat from the cold section or took it out of your refrigerator, let it sit. Don't put it on the cold grill; otherwise, you would end up with a charred exterior and raw center when grilling. On top of that, you'll end up impacting the meat and end up with a hard, chewy product, even if you manage to get the correct level of cooking. It's simple: If you want meat to retain its juices and moisture, allow it to reach room temperature before tossing it on the grill.
  3. Estimate cooking – There are two ways to know when the meat is ready. : First it is for your experience. An experienced grill is expected to have an idea of ​​when meat is rare, moderately rare, or well done. With experience, you will know how long you have to prepare meat for cooking before turning it over. Second, you use the general rule: literally. Press your thumb on the palm of your hand and do it again on the meat to verify that it is ready. Please refer to the image below for reference. However, the simplest and easiest way is to get a meat thermometer. Why guess when you can be sure? Just test the meat with your thermometer, and if the outer shell is hot and the center is cold, you've cooked it strangely. But if the center is warm, it is medium rare. Finally, if the center is hot, it is well done (although not recommended). Get a corded meat thermometer – you don't need to prick meat anymore.
  4. Get the grill marks – Grill marks may seem like just an aesthetic accent on meat, but it serves more purposes than just making it look good. The marks on the grill are a sign that the meat had allowed itself to cook on its own without your interference and that the meat had been cooked. And to get those perfect grill marks, you need to make sure to flip the meat only once. Whether it's a premium burger or steak, don't mess around with the meat. Doing so is not only ruining the grill marks, but you also risk over-squeezing the juices from the meat. Which brings us to the final tip.
  5. Retaining juices – The importance of this cannot be emphasized enough when roasting. To get perfectly roasted meat, you'll have to make sure the juices stay inside. If the juices remain inside, it will also cook the meat from the inside, dramatically reducing cooking time. On top of that, it will keep the meat tender and juicy, and when you bite into it, the flavors will simply explode in your mouth. To keep juices out, never use a meat tenderizer. That is for beginners; we are dealing with advanced roasting techniques only for the eyes of roasters. Do not touch or prick your meat. Pressing it just to see how the grill turns on is a strict "no." And leave your fork to yourself until the steak is on your plate, all ready to eat. And last but not least, salt the steak just before grilling. Salt draws moisture out of the meat. And when you're having a barbecue, you can't keep opening and closing the lid every time you want to check the temperature, and you can't keep reaching in with your thermometer and dripping juices. This is where the corded thermometer comes in handy. Just punch it in and let it sit. You can open and close the lid without interruption.

Smoking like a pro


There is not much to say about smoking that you may not yet know. But if you don't, feel free to check out our beginner article, learn some charcoal roasting techniques, and get some culinary experience, because you must first have the skills to hone them. You should also have a clear idea about the different smoked flavors offered by different chips or pieces of wood and which ones work best with what types of meats. Here is a wood chip selection guide to get the desired smoky flavor in your meat.

  Wood chip profiles: the best for your meat
Wood for aroma: Choose your wood chips wisely

Copied to clipboard!

There are some precautions and warnings you should take before smoking:

  • Soak your wood chips beforehand and charcoal them in batches It may seem like common knowledge at this point, but you would be surprised to how many people ignore this step and launch it at the same time. Soaking wood chips is recommended for at least an hour. Soaked chips burn longer and smoke better. And the longer the potatoes are soaked, the more flavor they can dissipate. However, if you are using a pellet smoker, skip this step entirely. You don't need to soak the granules and granule smokers come with a built-in feeding tray that controls the rate at which the granules burn.
  • Glaze the meat well. Whether you're slowly cooking a breast or smoking a pork belly, you should be generous with your frosting. Simply glazing your meat will give it the flavor you are used to and always like. But if you're looking for that extra punch in flavor, you should be liberal with your polish. Brush them at a specific frequency. If you do, even if the frosting is too charred, it will still retain the flavor and have a crisp outer shell.
  • Patience is the key to obtaining a large piece of smoked meat. Resist the temptation to remove the lid and check the meat from time to time. Only remove it when necessary (i.e. glaze and add more wood chips when appropriate). The less time you spend with the lid open, the longer the meat is smoked.

Charcoal Roasting Techniques: Few Goodbye Tips


Even after doing everything you can, you may end up wondering, "Should I smoke? For one more hour? Or maybe" Is the grill already hot? ? "In such cases, remember this golden rule: When things get tough, just steer them away. Seriously, it's that simple. Of course, there are many difficulties involved in the grilling and cooking process, but the Americans favor barbecue because of its simplicity. You can grill a meal and have fun with your friends while cooking. Even then, we do not suggest taking it lightly and advising you to stick to the points mentioned above for optimal flavor.

When it comes to grilling, a little goes a long way.

Leave a Reply

Your email address will not be published.