These days, many of us have switched to the cleaner, ergonomic gas grills, and you may be surprised to find that the Weber gas grill can be used as an excellent smoker thanks in part to their superb build quality and large internal cooking area.

The most important thing is to put the wood chips on when the grill is cool, you want to avoid adding your wood-chips while the grill is too warm or else your wood-chips will smoulder and be ineffective for cooking with.

You should prepare your wood-chips in enough water, allowing them to soak for around 30-60 minutes prior to cooking. This will ensure that they are properly moistened and will deliver smoke correctly to your food.

When choosing wood-chips to smoke your food, avoid using liquid smoke that is commonly available as this usually does not impart flavour as well as good quality wood-chips. Green wood-chips are undesirable as they refuse to burn properly, instead select good quality aged chips as they produce a far more pleasing taste.

You should avoid the temptation of continually adding them to the smoking tray during the course of cooking as not only will this drain the heat and increase cooking time but it will also add a bitter taste to your food.

Now lift out the cooking grates from your Weber gas grill, and place your prepared wood-chips in a suitable metal or disposable aluminium tray and place this “smoking tray” to the far lower left side of the grill away from the burners, ensuring that they are not too close to the flame.

Once you have positioned your smoking tray in the correct position, replace the grates on your Weber grill, and now you should preheat the grill for smoking. Turn all of your grill burners on to full, and allow all them to run for around 20 minutes or so until the wood-chips produce smoke and the internal temperature of the grill has been raised enough ready to start cooking your food.

Now that your wood-chips are smoking well, turn off the middle burners, replace the grills using mitts for safety, and add your food to the grill over the central area so that your food cooks using indirect heat. Close the grill as quickly as possible once you have added all of your food and leave it alone until your food is properly cooked.

If you are using a BBQ sauce on your meats, only add it to your food during the last 20 or 30 minutes of cooking time, as the sugar content will lead to caremelisation and will result in a burnt coating on your food, so pay attention to the temperature and remaining cooking time.

It is recommended that you should use a separate BBQ thermometer to measure the temperature of your food to ensure that your food is properly cooked, and you should avoid pushing the temperature probe into any fat pockets or too close to any large bones in the meat as this will produce inaccurate readings.

At the end of the smoking process, your barbecue food will be smoked and cooked to perfection in your Weber gas grill. To obtain the best results, and it should go without saying, avoid boiling any of your meat prior to barbecuing as this drains the flavour from your food.

It is well worth experimenting with different wood-chip combinations and meats as you will discover personal flavour combinations that suit your palette.

Technorati Tags: food, Grill, grills, smoke, Weber

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As the youngest person to ever receive 3 Michelin Stars, Marco Pierre White is known as ‘The Godfather’ of modern cooking and was the first ‘celebrity chef’. His passion for the great outdoors led him to discover a range of barbecues by Heaven Chef, a company devoted to producing high quality gas and charcoal barbecues. In fact he is so fond of their barbecues that he has endorsed their versatility and put his name to them.

Whether you’re a barbecue novice looking for a family BBQ, or a budding chef looking to wow your friends, there’s a Marco Pierre White BBQ to suit your needs.

The smallest, and lowest priced, BBQ in the collection is called Marco Pierre White’s ‘The One’ Control Burner BBQ. This barbecue has a compact design so is ideal for smaller patios or gardens, and can be easily stored away when not in use. It comes in glossy black to give a more modern look to barbecuing. It features a duel control burner which allows more controllable and even cooking – burnt sausages on the outside and raw insides will be a thing of the past with this BBQ! It also features a large chrome plated grate and warming rack, plus a side burner for more versatile cooking.

The next barbecue in the range is the Marco Pierre White MarcO Grill. This barbecue is a more portable BBQ and is ideal if you want that ‘barbecue taste’ to your food on the move. It features a Rugged steel body with a durable high temperature coating. The matt finish looks great and you can choose, Green, Blue, Red or Orange. The choice is yours they all look great. The New 2010 O grill features a 1450cm2 cooking area and a 10500 BTU stainless steel tubular burner. The light weight bbq comes with retractable legs and you can get a carry bag to carry the O Grill wherever your going. The BBQ comes with the option to screw on an O Gas canister or you can buy a conversion kit to connect to a bottle

The Marco Pierre White ‘The Edge’ range of barbecues give a contemporary look to any garden. The first in ‘The Edge’ range is the 2 burner barbecue which is the ideal size for intimate family meals. For ease of use and safety it features four lockable casters which means its ideal for use anywhere in the garden. This 2 burner barbecue features an integral warming rack to allow food to be kept warm before serving and this model also has a pair of wooden side shelves to make serving even easier. A base shelf will hold all your barbecue accessories so everything you need is easily to hand. The grills on this robust barbecue are porcelain powder coated to make cleaning really easy and the whole barbecue has been designed with sleek style in mind.

The 3 burner Marco Pierre White ‘The Edge’ barbecue is slightly larger than the 2 burner model with a cooking area of 54 x 40cm, compared to 44 x 40cm. The 3 burner ‘The Edge’ BBQ has similar features to the 2 burner but is ideal for larger family barbecues or cooking for friends.

There is another 3 burner BBQ available – The Marco Pierre White 3 Burner Deluxe Stainless Steel Barbecue. This barbecue is designed for state of the art barbecuing. It’s sleek stainless steel hood, control panel and doors are complimented perfectly by its satin black frame and side shelves. This model features two lockable casters and two large wheels to make manoeuvring it around the garden or into storage hassle free.

For the barbecue enthusiast, there is a Marco Pierre White 4 Burner Grande Stainless Steel Barbecue on the market in 2010. This professional quality barbecue also features sleek stainless steel hood, doors and control panel, set off by stain black frame and side trays like the 3 burner model. In addition the 4 burner also includes a side burner which is conveniently located within one of the side trays so the side tray can either be used for preparation or serving or as additional cooking space.

So you looking to upgrade your bbq and need a Barbecue that not only looks great but is available and ready to go.

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Grilling vs BBQ vs Smoking

Grilling is cooking directly above a higher high temperature. You grill a steak or even a hamburger. BBQ is cooking directly or indirectly over a decrease far more moderate heat. You BBQ ribs or chicken. Smoking is really slow cooking above indirect heat in an enclosed space. You smoke a turkey, ribs, brisket and so forth. The slower cooking of BBQ and smoking enables the inclusion of seasonings to permeate the meat and for the meat to absorb additional moisture to allow it to be oh so tender. Yes, you possibly can season a steak with a rub but it truly is cooked at a increased heat and far more quickly, consequently the seasoning is an add-on to the surface of the meat not a flavoring through it.

Light My Fire

Light your charcoal about 30 to 40 minutes before you plan to cook above it. In the event you use lighter fluid be certain it has burned off properly before you set the meat on the grill, otherwise you turn out with lighter fluid flavored BBQ. Ick. The charcoal is ready when it’s mostly ashy gray in the daylight or glowing red in the dark.

Position your hand above the grill to establish the heat; 2 seconds is Hot, 3 to 4 is Medium Hot and 4 to 5 seconds is Medium.

Control The Temperature

Keep a spray bottle of water handy for flare ups. Move the meat to the side, spray the flare up with water, wait for it to die down and replace the meat. You also can smother it with the lid, but make guaranteed to move the meat as well so it doesn’t char. In case you need a hotter fire, push the charcoal together into a concentrated pile and fan it or lower the grill closer to the coals.

If you have to reduce the heat; spread the charcoal out, spray lightly with water, raise the grill away from the heat. These are just a couple BBQ tips and tricks for cooking on charcoal to get you started. The biggest one should be to relax and have fun and get pleasure from the outcome!

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When the chicken has been barbecued improperly, it looks still pinkish in the center and burnt on the outside. Not only it will affect the taste but it also becomes unhealthy.

Here is a guide to BBQ chicken in a good way it can be enjoyed.

Things Needed:
-    Chicken pieces
-    Gas grill or charcoal grill
-    Brush for the sauce
-    Meat thermometer
-    Marinate
-    Rub or seasonings
-    Side dishes
-    Oven
-    Sauce

Procedure:
Step 1:
First, select the type of chicken which has to be barbecued. Legs and thighs are preferred by some while others like skinless and boneless chicken breasts. If barbecuing more than one chicken part is desired, then the cooking times would have to be adjusted. White meat like breasts and wings cook faster than dark meat like legs and thighs.

Step 2:
Now, pick the grill which is desired to be used. This will rely on how one wants to cook the barbecue. This will also depend on the neighborhood one is living in plus the lifestyle. If a person is a beginner at grilling, then the gas type is recommended. However, this might not be easy to use during the holidays.

Step 3:
The chicken has to be marinated. This process will allow the flavor to sink in to the chicken making it taste great after it is grilled. A marinate flavor can be selected as preferred. There are variations available from lemon pepper to teriyaki. If the chicken is marinated in the fridge, it has to be made sure that it is not left in there for more than 48 hours. At room temperature, it has to be leaving it for an hour.

Step 4:
When the chicken has been marinated, it can be now rubbed with the seasonings. This will depend on the type of flavor which is needed to be given to the BBQ chicken.

Step 5:
The chicken has to be pre-cooked by pre-baking. The ideal temperature for baking it is 360 degrees in the oven until partially cooked. This will seal in flavors and will ensure that the chicken has been cooked before it goes to the grill. Others do boiling. However, boiling takes away the flavor and makes it taste weak.

Step 6:
Now the grill has to be made ready while the chicken is baking. If a charcoal grill is being used, ignite the coals and they should be left to burn until a white coating of ash appears on the coals. In case of gas grill, it has to be preheated to a medium heat temperature of 360 degrees. The grate also has to be sprayed.

Step 7:
Put the seasoned chicken on the rack and cover it with the grill lid. It should be given at least half an hour to cook. With time, it has to be checked and turned after every five minutes for ensuring that it is evenly cooked. The pieces can also be rotated to balance the cool and hot spots on the grill.

Step 8:
The BBQ has to be glazed again with the seasoning nearly 10 minutes before taking chicken off the grill.

Step 9:
After grilling, the chicken pieces can be checked with a meat thermometer. The bone should be never touched when the thermometer is inserted. The internal temperature of the meat must be 175 degrees.

Step 10:
Finally, the BBQ chicken is ready. It can be served with delicious side dishes like coleslaw, pasta salad, potato salads, baked beans and biscuits.
Preparing BBQ chicken is not a boring work, it is fun and these easy steps will help to make a perfectly barbecued chicken that everyone will love!

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