Traditional Charcoal Grilling is Better than Gas Grilling

When we want to cook anything like beef brisket or a hog roast, we almost always utilise a pellet smoker to achieve the taste and texture we want out of the meat. Since we know that not everyone has access to a pellet smoker, we will also discuss the most effective techniques for low and slow cooking on a charcoal grill. The most typical method to use a charcoal grill is to ignite some lump charcoal or briquettes, place some hamburgers or chicken on the grill, turn the food a few times, and then remove it from the grill. This is the quick and blazingly fast approach. Today, we will talk about grilling foods at a low heat for a long time using either charcoal or gas.

Let's get our flame on.

Slow and Low Cooking

The terms "low" and "slow" mean exactly what they sound like. Your grill's target temperature should be between 200 and 250 degrees Fahrenheit. In addition to this, you need to be able to put the meat on the grill even when there are no embers beneath. This implies that you will only have a constrained area to cook with if you have a charcoal grill on the smaller side. Please do not lose hope; we have a workaround that can convert even a portable charcoal kettle grill into a device that can cook food at a low and slow temperature.

Flavour

Let's get this out of the way because the smoky, tender flavour you receive from charcoal grills cannot be replicated with gas or electric grills. Charcoal grills produce the best flavour. If you believe that we are pulling your leg, it's been found that most Australian grillers give charcoal grills and smokers their stamp of approval due to their enhanced flavour.

Cooking Techniques

We constantly exceed the appropriate temperature since the grill temperature drops dramatically when you open the lid and add your meat. It takes time for the temperature to rise again, especially if you've recently added meat. Set your meat on the counter about half an hour before it's ready to cook to reduce temperature decline. You don't want to let it sit for too long since the meat becomes susceptible to hazardous germs once it reaches approximately 40 degrees. You allowed the meat to warm slightly before grilling to minimise the temperature from falling too far and taking too long to return to the right degree.

When you set the meat on the grill, ensure it is only on the indirect side, which is the side with no charcoal. You'll grill rather than barbecue if you set the meat over the fire. The idea here is to mimic the effects of an offset smoker rather than just grilling a steak.

Flaming Hot Cooking

It is well-known that charcoal grills burn at a higher temperature than their gas and electric counterparts. Because of this, you may get a crunchy crust outside while the meat on the inside remains soft. A real expert on the grill knows how to control the fire so that it works in their favour. The palm test can even be utilised to estimate temperatures and determine the appropriate time to add food.

In addition, using a grill makes it possible to simmer meat, also known as indirectly, over extended periods. This gives the heart a delightful smoky taste while retaining its natural juices and juiciness.

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