Barbecue Tricks

BBQ Tips and Tricks

Archives for September 2009

Gadgets

The 10 Best Barbecue Grill Tools to Have on Hand

By Billy Bristol

These are the 12 BBQ grilling tools that no grill chef can be without. Most of the gadgets are basic, inexpensive, and not so fancy, but they will help you get to where you want to get…and that is grilling and barbecue perfection.

The first tip for using these gadgets is to have them within arm’s reach of your grill before you even start grilling. Organization is key to producing quality grilled foods.

1) Butane Lighter: Forget having to ever look for matches again. With a long handle and long nose, the butane lighter makes it safer, easier to use, and easier to find than matches.

2) Meat Thermometer: Having to repeatedly open the lid to your grill to check for done-ness causes you to lose heat, and adds to your cooking time. Have a digital roasting thermometer with a probe. This stays in the meat during cooking, and allows you to read the temperature without lifting the lid.

3) Chimney Starter: For those with a charcoal grill, a chimney starter is a must-have. All you do is place the charcoal in the top of the starter, wad up some newspaper and stick it in the bottom. Place the chimney starter on the food grate and ignite the newspaper. As soon as the coals are ready, just pour them into the grill.

4) Grill Tongs: These help you turn foods without poking them. The best grill tongs have long handles and spring hinges.

5) Timer: A standard kitchen timer is all you need to keep from over-cooking your grilled foods.

6) Basting Brush or Mop: Use a basting brush to apply sauces to meats without keeping the grill lid open for long periods of time. A paint brush with natural bristles works well also.

7) Metal Spatula: A long-handled spatula with a wide stainless steel blade. is one of the more essential grill items. Perfect for flipping large cuts of meat.

8) Long-Handled Fork: This helps to lift large cuts of meat or poultry from the grill. Never poke the meat until after it is done cooking, as the juices will run off into the grill.

9) BBQ Gloves: Flame-retardant gloves protect your hands when working with the hot grill and coals.

10) Wire Grill Brush: A stiff wire brush allows for a quick cleanup of food grates before the grill cools.

Often you can find many of these grill tools within one barbecue set. Buy a good grill set and keep the tools clean and ready for any time you’re ready to grill.

Billy Bristol is the editor and chief BBQ pitmaster for TexasBarbeques.com, an outdoor cooking and entertaining website devoted to backyard living. TexasBarbeques.com has been providing barbecue recipes, cooking tips, grilling techniques, and backyard entertainment ideas since 2005.

TexasBarbeques.com

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Competitions

BBQ Smoking Wood – Guide

Smoking wood for barbeque is a must if you are cooking low and slow.  The only question is “what kind of BBQ wood do you use?”

The answer is a matter of taste and what’s available.   In the South East the mainstay is Hickory.  In Texas it’s all about Mesquite.     Some swear by Oak or the sweet smell of Apple wood.   To make it even more complicated others will mix a combination of woods or use aged oak whiskey barrels!

Here’s a quick guide on where to start when you’re picking wood.

Cooking Wood Chart
Acacia Mesquite Family – Strong Most meats, beef, vegetables
Alder Delicate with a hint of sweeness Fish, pork, poultry, light meat game birds, great with Salmon
Almond Nutty & sweet smoke flavor, light Ash Good with all meats
Apple Slightly sweet, but dense, fruity smoke flavor Beef, poultry, game birds, pork and ham
Apricot Milder flavor and sweeter than Hickory Good on most meats
Ash Fast burning, light but distinctive flavor Good with fish and red meats
Birch Medium hard wood with a flavor like Maple Good with pork and poultry
Cherry Slightly sweet, fruity smoke flavor Good with all meats
Cottonwood Very subtle in flavor Good on most meats
Grape Vines Aromatic, similar to fruit woods Good with all meats
Grapefruit Medium smoke flavor with a hint of fruitiness Excellent with beef, pork and poultry
Hickory Pungent, smoky, bacon-like flavor, the most common wood used Good for all smoking, especially pork and ribs – Most popular in the South
Lemon Medium smoke flavor with a hint of fruitiness Excellent with beef, pork and poultry
Lilac Very light, subtle with a hint of floral Good with seafood and lamb
Maple Mild smoky, somewhat sweet flavor Good with pork, poultry, cheese, vegetables and small game birds
Mequite Strong, earthy flavor Most meats, especially beef, most vegetables – Most popular in Texas
Mulberry Sweet smell and reminds one of apple Beef, poultry, game birds, pork and ham
Nectarine The flavor is milder and sweeter than Hickory Good on most meats
Oak The second most popular wood, heavy smoke flavor, red oak is considered the best by many Pitmasters Good with red meat, pork, fish and heavy game
Orange Medium smoke flavor with a hint of fruitiness Excellent with beef, pork and poultry
Peach Slightly sweet, woodsy flavor Good on most meats
Pear Slightly sweet, woodsy flavor Poultry, game birds and pork
Pecan More like Oak than Hickory, but not as strong Good on most meats
Plum Milder and sweeter than Hickory Good on most meats
Walnut Very heavy smoke flavor, usually mixed with lighter wood, like Pecan or Apple. Can be bitter if used alone or not aged Good with red meats and game
NOTES: New Variation: Whiskey Barrell – Aged Oak from Jack Daniels barrells