Here are some Hot BBQ and Smoking Tips to help you make some Great BBQ food!

BBQ Tip 1

BBQ flavor comes from cooking over real wood. Charcoal and gas grills only provide heat NOT flavor. Real wood smoke provides the natural flavor of barbecue.

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BBQ Tip 2

Slow cook for real BBQ meat and fish. Cooking temperature should be between 175 and 225 and don't exceed 250 degrees. Cook for several hours until meat is done. Use a meat thermometer if you aren't sure.

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BBQ Tip 3

Baste food often or use a source of moisture in your grill or meat smoker. It keeps your BBQ food moist. A can of water in your BBQ grill or a pot of water in your smoker will keep your meat and fish from drying out.

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BBQ Tip 4

Use a BBQ rub of spices without too much salt. Salt may dry out your food while cooking. Rub spices on meat with your hands before cooking and let stand for about 1/2 hour.

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BBQ Tip 5

You can use barbecue sauce while cooking and it will not burn or blacken if your temperature is low. Baste the BBQ sauce on regularly and the real wood smoke will add flavor to the sauce as well as the meat you are smoking.

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BBQ Tip 6

Real BBQ flavor comes from the smoke produced from using real fruitwoods and hardwoods. Charcoal, gas, or electric BBQ grills provide heat but do not provide the delicious flavor from using natural wood.

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BBQ Tip 7

When grilling steaks, preheat the grill on high for about 10 min.

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BBQ Tip 8

Fruit woods like Apple, Alder, Cherry, Hickory, Maple, Mesquite, Oak, Black Walnut, Pecan, are the traditional smoking woods that give that great BBQ flavor when grilling food! The real flavor comes from the smoke of these woods as it penetrates the food.

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BBQ Tip 9

Basting food on the barbecue grill adds flavor as well as moisture.

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BBQ Tip 10

Peal the membrane off the underside of ribs before seasoning.

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BBQ Tip 11

Use continous and even smoke for the best flavor in barbecued food.

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BBQ Tip 12

Use indirect heat while cooking on the grill for barbecued food. Use direct heat while cooking on the grill for grilled steaks and chops.

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