Grilling over direct heat will allow you to caramelize the sauces on the surface of the foods.
If you are looking at working with a business barbecue sauce, keep in thoughts that most of these sauces have sugar or other sweetener, which will have a tendency to burn off through the intense heat of a grill. It is very best to wait around about fifteen minutes or less ahead of the food is executed in advance of adding barbecue sauce. It will then flip into a sweet and tasty glaze, as an alternative of a charred and bitter coating.
You can give your grilled meals a bolder smokiness by utilizing wood chips or wood chunks. Soak them in water for at least thirty minutes, and then add them to the grill. Some fuel grills come with smoker boxes that sit between the cooking burners. These get so scorching that the wood will smolder as an alternative of just melt away up.
When making use of a charcoal grill, all you have to do is drop the wood through the hot coals. A good process is to use wood chunks or chips in mixture with indirect heat. In other words, the foods sits in the middle of the cooking grate, although the warmth is possibly side of the meals. This permits you to cook larger cuts of meat quite slowly, offering the smoke time to penetrate the meat.