With summer just around the corner, it’s definitely time to start thinking about all of the events and parties that you are going to be hosting in the outdoors of your home. Of course, no summer garden is complete without a barbecue grill, so don’t make the mistake of leaving it too late to upgrade your equipment and learn all of the best techniques to impress your guests for lunch and dinner! 

There are plenty of different ways for barbecue enthusiasts to inject a sense of special smokiness into their meats, but one of the easiest is with the use of smokehouse pellets. Here is some key information on how to use smokehouse pellets and other techniques to pump your barbecue so no one will doubt you are the master of your grill.

Make Sure It Is Well Oiled Before You Begin

Before and after every session with your BBQ, thoroughly clean your grill. Get it nice and hot to bring off any dirt, and then use some tongs to quickly rub over a kitchen towel that has been dipped in light cooking oil. At the end of your cooking session, open up all the vents and burn it clean again.

Set Up An Indirect Cooking Area

Set up the grill so that you have two distinct cooking zones, one that is directly over the flames for searing food, and the other where it can be placed to rest in slightly cooler conditions. This can be done with a charcoal grill where you pile your coals and pellets to one side, and obviously, with a gas grill, this entails adjusting the burners accordingly.

Be Patient!

Meat takes a lot longer to cook than you think it does, so it is important not to rush the grilling process by using too much direct heat. If you are cooking something like a rack of ribs or a big piece of beef or pork, then you need to trust a meat thermometer. Stick it into the cooking meat and it will register the internal temperature. There are plenty of online resources that will provide the temperature range for all types of grilled meats and fish. Even if the food looks done on the outside, it probably won’t be done on the inside yet, so have a seat and trust the process!

No Sauces Until The End

By all means, marinate food before grilling it but if you want to finish with a glaze, leave this until the end of the cooking process. Putting sauces on meat too early will result in the sugars in the solution catching and burning the surface of the meat, which is not something that you want after hours of smoking!

Get your smokehouse pellets today

If you are interested in pumping your own barbecue with the help of smokehouse pellets, then don’t hesitate to get in touch with the Knotty Wood Barbecue Company for all of the best products in the BBQ market right now. Feel free to contact a member of our experienced team and they will be able to guide you in the right direction no matter what you are looking to achieve with your barbecue this summer and beyond.