Most people are accustomed to grilling meat and vegetables on their grill fast and furious at high temperatures like 400-500 degrees f. There is nothing wrong with this but there is a different result by cooking meat at a lower temperature (200-300 f ) with coals and wood chips or wood indirectly. There is a potentially great smoke flavor and tenderizing of the meat. Most people want a fast result and aren't willing to spend 8 hours or more cooking meat. At Artie's Best Barbecue this is what we do smoke meats.
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