{"id":5513,"date":"2019-07-17T06:29:34","date_gmt":"2019-07-17T10:29:34","guid":{"rendered":"https:\/\/www.smokinlicious.com\/blog\/?p=5513"},"modified":"2021-10-25T14:34:13","modified_gmt":"2021-10-25T18:34:13","slug":"grilling-smoking-questions-answers-that-may-surprise-you","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/grilling-smoking-questions-answers-that-may-surprise-you\/","title":{"rendered":"GRILLING & SMOKING QUESTIONS"},"content":{"rendered":"\r\n
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We have selected some of our Quora Grilling & Smoking Questions\/Answers for you!<\/p><\/div>\r\n<\/figure>\r\n\r\n\r\n\r\n

Gilling & Smoking Questions\/Answers <\/a><\/span>Share on X<\/a><\/span><\/h2>\r\n\r\n\r\n\r\n
\"Listen\r\nhttps:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/GRILLING-AND-SMOKING-QUESTIONS-ANSWERS-THAT-MAY-SURPRISE-YOU-FULL-BLOG-AUDIO.mp3<\/a><\/audio>\r\n<\/figure>\r\n\r\n\r\n\r\n
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Grilling & Smoking Questions<\/em><\/strong>— We\u2019ve all heard the saying, \u201cThere are no stupid questions\u201d.\u00a0 I answer a lot of questions about cooking, grilling, smoking, and wood-fired cooking over the course of a week.\u00a0 I am always surprised that when writing on these topics, I don\u2019t often think of the truly novice cook and offer very basic tips.\u00a0 So, today, that\u2019s what my goal is.\u00a0<\/p>\r\n\r\n\r\n\r\n

Grilling & Smoking Questions: When cooking a rack of ribs, do you cut them into individual pieces and then grill or leave them on the rack?<\/em><\/strong><\/h2>\r\n\r\n\r\n\r\n

I honestly understand where this question comes from.\u00a0 You often see ribs served pre-cut into single bone servings at restaurants so why wouldn\u2019t you start to think they must be cooked that way.<\/p>\r\n\r\n\r\n\r\n

Unfortunately, the best way to cook ribs is as a rack when purchasing baby back or St. Louis cut spare rib for pork or beef ribs.\u00a0 This allows a crust to form on the outside when cooked, and for the rub to penetrate the entire rack so the flavors are more even.<\/p>\r\n\r\n\r\n\r\n

Grilling & Smoking Questions : What is the white stuff on the bottom of the pork ribs?<\/em><\/strong><\/h2>\r\n\r\n\r\n\r\n

That is a membrane we call silver skin that generally is left on the rack when the butcher cuts the meat.\u00a0 You always want to remove that membrane as it can prevent the meat from tenderizing and is rubbery if eaten.\u00a0 Simply take a butter knife and insert between the membrane and the meat at one end.\u00a0 Loosen it and then gripping the membrane with a paper towel, peel it off, trying to get it in one piece.<\/p>\r\n\r\n\r\n\r\n

Grilling & Smoking Questions: How do I cook chicken on the grill so it doesn\u2019t dry out?<\/em><\/strong><\/h2>\r\n\r\n\r\n\r\n

For those that don\u2019t feel like a master of the grill, just doing meats on the grill can pose a challenge.\u00a0 Chicken is no exception.\u00a0 In fact, it can be a difficult protein to grill since white and dark meat cook at different rates.\u00a0 The easiest method of ensuring moist and flavorful chicken, is to cook it on a two-zone grill set up.<\/a>\u00a0 That means only half the burners are turned on while the chicken is placed on the grate that has no burners on.\u00a0 This allows the heat to radiate to the chicken and cook without burning the skin or cooking beyond 165\u00b0F.<\/p>\r\n\r\n\r\n\r\n

Grilling & Smoking Questions : Do I soak my wood chips or chunks to make smoke?<\/strong><\/em><\/h2>\r\n\r\n\r\n\r\n

Great question and one to ask before you start.\u00a0 No, do not soak the chips or chunks or any wood product for that matter unless a manufacturer of specific equipment requests it to be soaked.\u00a0 When you soak the wood, only the outer layer, about 1\/8-inch thick gets wet.\u00a0 Once a wet wood is applied to a hot fire, the fire\u2019s energy works to remove the excess water in the form of steam.\u00a0 This take energy from the fire which means you can alter the cooking temperature of the equipment.\u00a0 Apply wood product dry to get the best flavor from the wood even if using a smoker box or aluminum foil.<\/p>\r\n\r\n\r\n\r\n

Grilling & Smoking Questions : What differentiates charred food from burnt food?<\/strong><\/em><\/h2>\r\n\r\n\r\n\r\n

Let\u2019s first define what charred foods<\/a> are.\u00a0 When you char a food which usually is an animal protein or thick-skinned vegetable but can be just about anything, a dark colored outer crust forms either around the edges of the food item or completely across the food\u2019s surface.\u00a0 The inside of the food will retain moisture and tender texture. If the food item is dry, tough, and an ugly color, it\u2019s burnt.<\/p>\r\n\r\n\r\n\r\n

Grilling & Smoking Questions: Does soaking your steak in marinade overnight make it juicier?<\/em><\/strong><\/h2>\r\n\r\n\r\n\r\n

Marinades<\/a> are ideal when you want to add a flavor level to meats, poultry and fish.\u00a0 The thing with marinades is you need to be careful not over-marinate.\u00a0 Since meat is 75% water, adding another liquid i.e. marinade, will not penetrate beyond the outside.\u00a0 Oh, you can cut some slits into the meat, fish, or poultry to get is a bit deeper but marinating something overnight will not get any more flavor into the food item.\u00a0 Plus, you take the risk of producing a mushy result if the protein of the meat is broken down too far.<\/p>\r\n\r\n\r\n\r\n

Grilling & Smoking Questions<\/strong><\/em> : I assume when you smoke with wood it takes quite a bit of wood to make the smoke.\u00a0 Exactly how much do I need?<\/strong><\/em><\/h2>\r\n\r\n\r\n\r\n

This is one misunderstanding that drives me crazy!\u00a0 It is not about the quantity of wood for hot smoking.\u00a0 Quality and moisture <\/a>are the keys.\u00a0 First, find a hardwood and only hardwood, that has some moisture to it.\u00a0 About 25% is ideal.\u00a0 Whether you\u2019re using a gas grill, charcoal grill, or electric unit, you\u2019ll only need about 6-8 ounces of hardwood to start.\u00a0 Know up front, you won\u2019t and shouldn\u2019t see a ton of smoke and that smoke should be light in color.\u00a0<\/p>\r\n\r\n\r\n\r\n

Grilling & Smoking Questions<\/strong><\/em> : How do a get \u201cfall off the bone\u201d ribs when I grill?<\/strong><\/em><\/h2>\r\n\r\n\r\n\r\n

I\u2019m going to be completely honest \u2013 you don\u2019t want fall off the bone ribs!\u00a0 If you prepare the ribs correctly \u2013 trimming the excess fat, removing the silver skin, and marinating with your favorite rub, brine or marinade \u2013 grill and\/or smoke them at a lower temperature (I prefer 225\u00b0F) for roughly 3 hours, and then check for doneness with the \u201cbend test\u201d.\u00a0 Taking a pair of tongs, lift the ribs in the center of the rack from the grate.\u00a0 If they bend and have slight cracking to the meat, they are done.\u00a0 You\u2019ll still find the meat will come right off the bone when you bite into it.<\/p>\r\n\r\n\r\n\r\n

Grilling & Smoking Questions<\/em><\/strong> : What should you do first before using a new grill or smoker?<\/em><\/strong><\/h2>\r\n\r\n\r\n\r\n

Clean it then test burn it without food<\/a>.\u00a0 You need to clean the surfaces – inside lid, grates, side walls – to remove any remaining chemicals from the grill\u2019s construction.\u00a0 To extend the life of the grill grates, season them with a high heat oil such as avocado, peanut, or canola oil. Simply brush or wipe on the oil with a small, clean paint brush or with a paper towel. Wipe off the excess and then follow with a test burn.<\/p>\r\n\r\n\r\n\r\n

By running a test burn, you can remove any further impurities left from the manufacturing of the unit so you have no tainted flavors to your foods. If you\u2019ve purchased an LP\/Gas unit, test for leaks before lighting the grill.\u00a0 Oh, and always read the manual first thing so you know full operation and warnings on your unit.<\/p>\r\n\r\n\r\n\r\n

I\u2019ll be sure to provide follow up posting on questions that come my way in the future to ensure that I\u2019m always assisting everyone \u2013 from novice to pro cook.<\/p>\r\n\r\n\r\n\r\n

Making you an informed consumer through valuable articles like this one.\u00a0\u00a0 Leave us a comment and follow us or subscribe for more great recipes, techniques, tips, and the science behind the flavor. \u00a0That\u2019s SmokinLicious\u00ae<\/strong>.<\/p>\r\n\r\n\r\n\r\n

SmokinLicious\u00ae products:<\/h2>\r\n\r\n\r\n\r\n

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

Wood Chips- Grande Sapore\u00ae<\/a>, Minuto\u00ae & Piccolo\u00ae<\/a><\/h3>\r\n\r\n\r\n\r\n
\"More\r\n
More related reading on our Grilling & Smoking Questions and technique see our directory on previous blogs!<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

Other common questions<\/h2>\r\n\r\n\r\n\r\n

-HOW MUCH WOOD TO ADD WHEN SMOKING<\/a><\/h3>\r\n\r\n\r\n\r\n

-3 METHODS OF SMOKING BOSTON BUTT FOR AUTHENTIC BARBECUE FLAVOR<\/a><\/h3>\r\n\r\n\r\n\r\n

-WHAT WOOD TO USE FOR SMOKING: A PRIMER<\/a><\/h3>\r\n\r\n\r\n\r\n
\"Dr.\r\n
Dr. Smoke- We have selected some of our Quora Grilling & Smoking Questions\/Answers for you!<\/figcaption>\r\n<\/figure>\r\n","protected":false},"excerpt":{"rendered":"

Grilling & Smoking Questions— We\u2019ve all heard the saying, \u201cThere are no stupid questions\u201d.\u00a0 I answer a lot of questions about cooking, grilling, smoking, and wood-fired cooking over the course of a week.\u00a0 I am always surprised that when writing on these topics, I don\u2019t often think of the truly novice cook and offer very […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[138,1,3,14],"tags":[1244,1232,1235,1245,1229,1233,1239,1240,465,1241,1230,1237,1238,1247,1246,1248,1249,1231,1242,1243,1236,670],"class_list":["post-5513","post","type-post","status-publish","format-standard","hentry","category-cooking-with-wood","category-general-smoking-information","category-smoking-tips","category-wood-questions","tag-cooking-chicken","tag-difference-between-charred-and-burnt-foods","tag-fall-off-the-bone-ribs","tag-grilled-chicken","tag-grilling-a-rack-of-ribs","tag-hardwood-cooking-wood","tag-how-much-wood-should-i-use","tag-how-much-wood-to-use","tag-marinades","tag-marinating-meat","tag-moisture-controlled-cooking-wood-products","tag-new-grill","tag-new-smoker","tag-pork-rib-membrane","tag-pork-ribs","tag-rib-membrane","tag-silver-skin","tag-silver-skin-membrane","tag-soaking-wood","tag-soaking-wood-chips","tag-tender-ribs","tag-two-zone-grilling-method"],"yoast_head":"\nGRILLING & SMOKING QUESTIONS - Smokinlicious\u00ae Smoking Wood Tips<\/title>\n<meta name=\"description\" content=\"We selected these Grilling & Smoking Questions from our Quora \u201crequests your answer.\u201d This dialogue should help everyone! 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