BBQ Tips
BBQ Tip 1 Tired of your Chips catching on fire and burning your meat. Make a smoke bomb by rolling a hand full of 1 to 2 inch size pieces of Mesquite chips (can be mixed or substituted with Hickory) with heavy duty aluminum foil (don’t be stingy with the foil) cover completely. Using a toothpick or similar object stick two small holes through the foil into the chips. BBQ Tip 2 Cooking Chicken or pork You have to use indirect heat. If you have a Gas Grill that you can control the fire on either side, then it will work. Light both sides of the grill and let burn for approximately 15 minutes. Turn one side of the grill down and the other side off, put the smoke bomb under the grill side with the fire and your meat (breast bone side flat down for chicken and fat side up for pork) on the side without the fire. DO NOT PUT MEAT ON SIDE OF GRILL WITH FIRE. If you have a smoker that the grill is 24-30 inches above the charcoal, this will work, but you will have to keep an eye on it. Let the charcoal briquette burn down, place smoke bomb on the edge of charcoal briquette and place meat on the grill. You will have to use this type of smoker for a while to learn how to regulate the size of fire to build. The best is a smoker with the fire box off to the side of the grill and you can control the air flow. Let the charcoal briquette burn down, put the smoke bomb on the edge of charcoal briquette, place meat on the grill, reposition vents to about ¾ closed and walk away.
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