Calibrating And Seasoning Your Grill And Smoker

gas vs charcoalMany grill masters are going to find that calibrating and seasoning their grills and smokers is one of the most complicated parts of the job. It is often the most minor issues with grills and smokers that will make all the difference between a ruined meal and one that everyone will not stop talking about. For those that are ready to take their grilling and smoking to the next level, here are a few tips for perfectly seasoning and calibrating outdoor cooking devices.

The First Steps
Before ever placing a single piece of meat in a smoker or grill, it is important to take a few steps to improving the cooking and remove any chance of health issues. These devices are often going to be filled with dust, grim, oils, coating materials, and cardboard due to the manufacturing and shipping. The first step is to wipe down the inside and outside with water and non-toxic soap and then let it dry before carrying out the first dry run.

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Stainless Steel Skewers Offer More Flexible Grilling

Stainless Steel SkewersYour BBQ, grilling, and outdoor cooking missions will eventually bring you to one of life’s simple joys: meat on a stick. While the traditional wooden or bamboo skewers offer a chance to eat right off the stick, which is always a treat, they also require soaking for at least 30 minutes in advance and can still burn or splinter on a hot fire. If you like to serve your meat and vegetable skewers on-the-stick, I suggest cooking them first on stainless steel metal skewers and then piercing the meat again (in the opposite direction) with a wooden or bamboo skewer for serving. Making the transition to stainless steel skewers has quite a few benefits, while wooden and bamboo skewers have some essential flaws.

Finding the right skewer for your grilling mission is key; skewers come in a variety of lengths and shapes, with handle embellishments and smart features. If you’re using a grill with a lid, make sure you choose a skewer length that will allow you to close the grill lid. Metal skewers now come in flat, round, spiral, or square shapes, and some also have double shafts. A square or spiral shape is especially helpful in keeping foods from sliding off the skewer or spinning around the shaft as you turn them on the grill. If you’re already working with spinning skewers (round metal or wooden), you can try using tongs to cradle the foods as you turn them and keep things grilling evenly.

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