|
Well,
Known as the "goto man" around our little town when it comes to outdoor cooking, I use a number of fuels and techniques.
With the propane grill, I make a foil tray to lay water soaked wood chips in. Chips can either be hickory, pecan, or mesquite, depending on the meat I am cooking. Get the chips on the foil just as you light the burners to allow the grates to heat.
When I do fajita's (and the only way to do fajita's) is over a Kingsford based fire where I add heavily barked mesquite logs (easy to find here in Texas) to the coals once the Kingsford's have gray edges. I know some may not think well of Kingsford, but when used right, is the best charcoal (that is not "real" charcoal) in my opinion ("Kingsford" type of briquets are infused with coal.).
When we smoke pigs, briskets, sausage and jalapeno's, as we did a couple of weeks ago, I use Kingsford as a base fuel, and pecan as the smoking flavor. Pecan gives a sweeter flavor to the meat than hickory.
|