Grilling with wood can add a delicious flavor to meat, vegetables, and other food.Extra flavor can be added to grilling with Mesquite wood.To grill with mesquite, you will need to purchase the wood and burn it on hot coals.When the wood is making smoke, place your food on the grill.You will be left with a delicious meal when you're done.
Step 1: Pick between chips, chunks, and logs.
Most of the time, grilling wood is sold as chips, chunks, and logs.Depending on the type of grilling you're doing and the size of your grill, pick an appropriate wood type.If other sources of mesquite are not available, use chips as a last resort.Chunks are good for those in the city with smaller grills.They last a lot longer than chips.Full pieces of wood are called logs.Logs can work for a barbecue pit.Chunks can be used for grilling in a barbecue pit, but logs are more suited for campfires.
Step 2: If you use chips, soak the mesquite first.
If you can't find other wood sources, chips need to be soaked in water.This can help the chips burn longer.Before using your chips, soak them in a bath of water for 30 minutes.
Step 3: If you have a gas grill, put a smoker box in place.
A smoker box is a device that holds wood chips.It holds the chips on top of the grill gates so they can start a fire.If you don't have a smoker box, purchase one at a department store or online.A smoker box is not necessary if you are using a charcoal grill.
Step 4: There is a water pan.
A water pan is a small tinfoil bowl that helps create a moist environment for smoking.The pan should be filled with hot water.When you start grilling, place it under your meat or over your fire.
Step 5: Only dry wood is used for work.
The wood should be dry before you start burning it.It's a good idea to dry the wood before grilling.It will take more energy to burn if you have freshly cut mesquite.Store bought wood can take over a year to dry, so it's best to work with fresh cut wood.
Step 6: Put your wood in it.
Adding wood to the grill will allow you to start the burning process.Put your wood on top of the coals once they are burning.If you're using an electric grill, place your wood in a smoker box over the grill gates.
Step 7: The smoke will come from the wood burning.
Don't add the meat right away.Let it burn in order to get the mesquite's flavor.The wood is producing a steady stream of smoke if you wait until the flames have diminished.Smoke will come from the wood when it burns out with chips.The process can take up to five minutes with chunks.
Step 8: The meat should be cooked at the correct temperature.
If you want to cover your grill, place your meat on it.You can keep an eye on the meat's temperature by placing a meat thermometer on your grill.The temperature at which your meat should cook is between 105 and 121 degrees Celsius.As necessary, adjust the grill if it becomes too warm or too hot.Close the vent for a grill that's too warm.The temperature will be reduced and the oxygen level reduced.If the grill is too cold, open the vents to increase oxygen flow.
Step 9: Don't lift the lid.
Allow your meat grill to do most of the work.As you near the end of cooking time, which varies depending on the type of meat you're cooking, it's okay to peek to make sure the meat isn't burning.If the temperature is stable and the meat is in the beginning or middle of cooking, leave the lid on.Lifting the lid too often can cause the coals to burn out.
Step 10: There is a smoke ring when you check the meat.
When your meat is done cooking, look for a smoke ring.The meat is covered in a pink smoke ring.The meat is not cooked through.A chemical reaction between the smoke and meat is what causes it.
Step 11: The meat should be at a safe temperature.
After removing your meat from the grill, use a meat thermometer to make sure it's cooked through.It is advisable to cook meat that is not hot enough to avoid illness.Meats should be cooked at a temperature of about 63 degrees Celsius.The temperature at which poultry should be cooked is 165 degrees Fahrenheit.Pork and ham should be cooked to a temperature of about 63 degrees Celsius.Shellfish should be cooked until the shells open, at a temperature of about 63 degrees Celsius.