{"id":5415,"date":"2019-05-08T06:00:30","date_gmt":"2019-05-08T10:00:30","guid":{"rendered":"https:\/\/www.smokinlicious.com\/blog\/?p=5415"},"modified":"2021-10-22T12:43:10","modified_gmt":"2021-10-22T16:43:10","slug":"temperature-material-and-time-determine-when-its-called-barbecue","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/temperature-material-and-time-determine-when-its-called-barbecue\/","title":{"rendered":"BARBECUE BASICS- TEMPERATURE AND TIME!"},"content":{"rendered":"\r\n
\r\n
\"Barbecue

Barbecue basics- charcoal, wood, cooking temperature and fun time<\/p><\/div>\r\n<\/figure>\r\n\r\n\r\n\r\n

Barbecue basics is what you need <\/a><\/span>Share on X<\/a><\/span><\/h3>\r\n\r\n\r\n\r\n
\"Listen\r\nhttps:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/TEMPERATURE-MATERIAL-AND-TIME-DETERMINE-WHEN-ITS-CALLED-BARBECUE-FULL-BLOG-AUDIO.mp3<\/a><\/audio>\r\n<\/figure>\r\n\r\n\r\n\r\n
<\/figure>\r\n\r\n\r\n\r\n

It\u2019s time I go there.\u00a0 I\u2019ve fielded way too many questions to ignore it.\u00a0 Now is the perfect time for me to opine on this highly controversial topic: when it’s called barbecue.<\/p>\r\n\r\n\r\n\r\n

How do you define \u201ctrue\u201d barbecue?<\/a><\/em><\/strong><\/p>\r\n\r\n\r\n\r\n

I have three parameters to cooking that I\u2019d like to address that should help explain my justification for what qualifies as barbecue basics.<\/p>\r\n

<\/p>\r\n\r\n\r\n\r\n

Barbecue Basics- Temperature Comes First<\/em><\/strong><\/h2>\r\n\r\n\r\n\r\n

People are often surprised that I don\u2019t include equipment in my considerations but if you\u2019ve followed our recipe blog<\/a> \u201cCooking With Dr. Smoke\u201d<\/a><\/em><\/strong>,<\/a> you\u2019re well aware that we include a wide array of equipment to demonstrate wood flavor infusion to all types of foods.\u00a0 One area we do focus on, however, is temperature when cooking.<\/p>\r\n\r\n\r\n\r\n

Extremely Low Temperature (below 80\u00b0 F):<\/strong><\/h4>\r\n\r\n\r\n\r\n

If the first thing that comes to mind is a temperature under 80\u00b0F is just not cooking, you\u2019d be right.\u00a0 Basically, this is a temperature that is ideal to complete cold smoking.\u00a0 Fish, cheese, and some meat products can be exposed to this low temperature process when a combustible plant material is used.\u00a0 In most cases, that is wood to smolder and produce a gas or vapor.\u00a0 The smoke vapor produced from the smoldering wood invokes flavor and preservative qualities to the foods without causing fragile items such as cheese, chocolate, and similar food items to have their molecular composition destroyed by heat. When meats are exposed to this low temperature environment with smoldering wood, the smoke vapor penetrates completely through the meat since there is no high heat surface hardening that occurs like with hot smoking temperatures.<\/p>\r\n\r\n\r\n\r\n

Low Temperature (180\u00b0 to 300\u00b0F): <\/strong><\/h4>\r\n\r\n\r\n\r\n

We\u2019ve all heard the term low and slow cooking.\u00a0 This is the low temperature reference to cooking tougher cuts of meat.\u00a0 However, for me, even more tender cuts can be done using low temperature cooking, especially when paired with an indirect cooking<\/a> set up or two-zone cooking.\u00a0 Additionally, this temperature range is not just for meats and poultry, but fish, fruits, and vegetables also benefit.<\/p>\r\n\r\n\r\n\r\n

\"our\r\n
high temperatures<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

High Heat Temperature (350\u00b0 to 550\u00b0F or more):<\/strong><\/h4>\r\n\r\n\r\n\r\n

Higher temperatures are generally for cooking smaller cuts of meat and poultry that don\u2019t require a lot of cooking time.\u00a0 Plus, high heat temperature can develop the char crust exterior on foods that many people crave with outdoor meals.\u00a0 Know that you can use traditional grills for both direct, high heat cooking as well as indirect set up.\u00a0 The indirect will allow you to cook the food through by placing on the indirect, non-heat side and then use the direct side for adding a sear to the finished foods.<\/p>\r\n

<\/p>\r\n\r\n\r\n\r\n

Barbecue Basics- Combustible Barbecue Material<\/em><\/strong><\/h2>\r\n\r\n\r\n\r\n

If you agree with me that barbecue is cooking with smoke<\/a> then you\u2019ll understand the need for a combustible material.\u00a0 Some type of plant material must be used to generate the smoke.\u00a0 The most popular material is wood or hardwood <\/a>to be specific, since you should never cook with softwoods<\/a> due to their higher sapwood content, resin, and air space in the cell walls.<\/p>\r\n\r\n\r\n\r\n

\"Smoke\r\n
Smoke is a key ingredient to Barbecue<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

First, understand smoke is a gas or vapor and can result from juices and fats that drip off foods into the fuel area of equipment, result from a fuel source like charcoal emitting smoke at it gains temperature to produce hot coals, and result from wood or other plant material (think herbs, teas, etc.) that is ignited.\u00a0 You\u2019ve likely experienced the first when cooking hamburgers, hot dogs or steak on direct heat of a charcoal or gas grill and watched the flames start with each drip of the fats\/juices.\u00a0 Just as you\u2019ve likely experienced lighting charcoal and having a plume of smoke sit until the charcoal begins to gray over and produce high heat.\u00a0 Come Fall and Spring, if you are a leaf burner, you\u2019ve experienced the thick sometimes choking smoke that results from burning leaves, certainly not a pleasant plant material to use for food cooking.<\/p>\r\n\r\n\r\n\r\n

Once you have a source for the smoke understand that not all smoke is good.\u00a0 For detailed information on this, see our published article on the types of smoke and what they mean for cooking<\/a>.<\/p>\r\n\r\n\r\n\r\n

Barbecue Basics- Length of Time for Cooking<\/em><\/strong><\/h2>\r\n\r\n\r\n\r\n
\"our\r\n
Cooking Time is Important<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

Although you\u2019ve likely read that true barbecue is done low (temperature) and slow (length of time to cook), I will tell you that you can still produce smoked foods using temperatures considered above traditional hot smoking levels and in shorter time periods.\u00a0 I\u2019ve done bone-in beef shanks on the gas grill<\/a> using a two-zone cooking method with wood chunks<\/a> and had these done in about 75 minutes using a temperature close to 300\u00b0F.\u00a0 They, to me, are a true barbecue item, right down to the wet rub, wood flavor infusion, and smoke infused color.<\/p>\r\n\r\n\r\n\r\n

Yes, tougher cuts of meat and poultry benefit from longer cooking times to allow the connective tissue to dissolve.\u00a0 Plus, my preference is to use a temperature closer to 275\u00b0F<\/a> for most of my animal protein cooking.\u00a0 For my vegetables and fruits, though, I turn up the heat still using wood for true smoking. I use the tenderness of the vegetable and fruit to guide me on the timing.<\/p>\r\n\r\n\r\n\r\n

\"Double\r\n
Double Filet hardwood chunks<\/a> pure wood and bark free!<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

In short, true barbecue is cooking with smoke<\/a> and for me that is cooking with suitable hardwoods known to present pleasant flavors to foods you cook.\u00a0 You can introduce hardwood to pretty much any type of equipment including home made smokers whether for the outdoors or on your indoor stove top.<\/p>\r\n\r\n\r\n\r\n

The key is to utilize an ideal temperature to generate quality and flavorful smoke gas production, as well as a tempered hand in the amount of wood to use at a time.\u00a0 You\u2019ll find that you can produce the flavors of barbecue with any equipment and any food.\u00a0 After all, barbecue seems to have gone beyond just animal proteins.<\/p>\r\n\r\n\r\n\r\n

How do you define barbecue?\u00a0 \u00a0Leave us a comment to opine and subscribe for more great recipes, techniques, tips, and the science behind the flavor, that\u2019s SmokinLicious\u00ae<\/strong>.<\/p>\r\n\r\n\r\n\r\n

SmokinLicious\u00ae products in this blog:<\/h2>\r\n\r\n\r\n\r\n

Wood Chunks- Double & Single Filet<\/a><\/h3>\r\n\r\n\r\n\r\n
\r\n
\"More

More related reading on when its called Barbecue basics and other smoking & grilling tips-techniques.<\/p><\/div>\r\n

More related reading on when its called barbecue material and other smoking & Grilling tips -technique see our directory on previous blogs!<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

More blogs on this topic:<\/h2>\r\n\r\n\r\n\r\n

Using the Foil Pan in Smoking<\/a><\/h3>\r\n

How to Use the Water Pan to Add Moisture<\/a><\/h3>\r\n

Common Mistakes to Avoid When Grilling<\/a><\/h3>\r\n

 <\/p>\r\n\r\n\r\n\r\n

\r\n
\"Dr.

Dr. Smoke- Get into the Barbecue basics and let’s have some fun!<\/p><\/div>\r\n<\/figure>\r\n","protected":false},"excerpt":{"rendered":"

How do you define \u201ctrue\u201d barbecue? I have three parameters to cooking that I\u2019d like to address that should help explain my justification for what qualifies as barbecue:
\n\u2022\tTemperature Comes First
\n\u2022\tCombustible Material
\n\u2022\tLength of Time for Cooking<\/p>\n

In short, true barbecue is cooking with smoke and for me that is cooking with suitable hardwoods known to present pleasant flavors to foods you cook. Hardwood can be introduced to pretty much any type of equipment including home made smokers whether for the outdoors or on your indoor stove top. Read the details behind how to use all three items to your benefit! <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[138,1,395,3],"tags":[60,87,1185,1189,1186,1193,1191,1188,1187,1184,308,1190,1000,1192],"class_list":["post-5415","post","type-post","status-publish","format-standard","hentry","category-cooking-with-wood","category-general-smoking-information","category-outdoor-cooking","category-smoking-tips","tag-barbecue","tag-cold-smoking","tag-cooking-temperature","tag-cooking-with-smoke","tag-direct-cooking","tag-hardwood-as-cooking-wood","tag-high-temperature-cooking","tag-low-and-slow-cooking","tag-low-temperature-cooking","tag-searing","tag-smoked-foods","tag-true-barbecue","tag-two-zone-cooking","tag-wood-flavor-infusion"],"yoast_head":"\nBARBECUE BASICS- TEMPERATURE AND TIME! - Smokinlicious\u00ae Smoking Wood Tips<\/title>\n<meta name=\"description\" content=\"Barbecue basics- light charcoal and wood! 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Add meat, adjust temperature on the unit ,+ have fun! There you have it- Low & slow BBQ goodness!","breadcrumb":{"@id":"https:\/\/www.smokinlicious.com\/blog\/temperature-material-and-time-determine-when-its-called-barbecue\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.smokinlicious.com\/blog\/temperature-material-and-time-determine-when-its-called-barbecue\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.smokinlicious.com\/blog\/temperature-material-and-time-determine-when-its-called-barbecue\/#primaryimage","url":"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/temperature-material-Time-blog.jpg","contentUrl":"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/temperature-material-Time-blog.jpg","width":500,"height":275,"caption":"Barbecue Basics you must control the temperature and time for the cook"},{"@type":"BreadcrumbList","@id":"https:\/\/www.smokinlicious.com\/blog\/temperature-material-and-time-determine-when-its-called-barbecue\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.smokinlicious.com\/blog\/"},{"@type":"ListItem","position":2,"name":"BARBECUE BASICS- TEMPERATURE AND TIME!"}]},{"@type":"WebSite","@id":"https:\/\/www.smokinlicious.com\/blog\/#website","url":"https:\/\/www.smokinlicious.com\/blog\/","name":"Smokinlicious\u00ae Smoking Wood Tips","description":"Wood Cooking & Smoking Tips","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.smokinlicious.com\/blog\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.smokinlicious.com\/blog\/#\/schema\/person\/54414873069f00e3d5eccc02256b107f","name":"DrSmoke","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.smokinlicious.com\/blog\/wp-content\/wphb-cache\/gravatar\/2a7\/2a75393e26c395c0182ea0c6a6251a36x96.jpg","url":"https:\/\/www.smokinlicious.com\/blog\/wp-content\/wphb-cache\/gravatar\/2a7\/2a75393e26c395c0182ea0c6a6251a36x96.jpg","contentUrl":"https:\/\/www.smokinlicious.com\/blog\/wp-content\/wphb-cache\/gravatar\/2a7\/2a75393e26c395c0182ea0c6a6251a36x96.jpg","caption":"DrSmoke"},"sameAs":["http:\/\/www.smokinlicious.com"],"url":"https:\/\/www.smokinlicious.com\/blog\/author\/terryg\/"}]}},"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.smokinlicious.com\/blog\/wp-json\/wp\/v2\/posts\/5415","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.smokinlicious.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.smokinlicious.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.smokinlicious.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.smokinlicious.com\/blog\/wp-json\/wp\/v2\/comments?post=5415"}],"version-history":[{"count":0,"href":"https:\/\/www.smokinlicious.com\/blog\/wp-json\/wp\/v2\/posts\/5415\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.smokinlicious.com\/blog\/wp-json\/wp\/v2\/media?parent=5415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.smokinlicious.com\/blog\/wp-json\/wp\/v2\/categories?post=5415"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.smokinlicious.com\/blog\/wp-json\/wp\/v2\/tags?post=5415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}