[et_pb_section bb_built=”1″][et_pb_row][et_pb_column type=”4_4″][et_pb_text]<\/p>\n
Grilling tips are everywhere, and boy are they subjective. Everyone from TV chefs to your neighbor has a \u201cthing you must do for this\u201d or a \u201cperfect way to grill that.\u201d\u00a0 <\/span>But whether you\u2019re a charcoal loyalist, propane purist, weekend warrior, or everyday backyard chef, there are definitely some common questions that need answering. This is the<\/strong><\/em>\u00a0definitive list of questions that we hear from our friends and customers about how to grill; i.e., your grilling questions, answered:\u00a0<\/span><\/p>\n <\/p>\n <\/p>\n This really depends on what you define as \u201cbest\u201d. Here\u2019s the lowdown on the most popular options.<\/span><\/p>\n <\/p>\n Most gas grills are designed with bars or ridges underneath the grates and over the burners \u2014 these aren\u2019t just to protect the flames. Keep the grill closed as much as possible during cooking. The juices will drip from your food and burn on the flavor bars of the grill creating smoke that will give you a similar flavor to charcoal. For a more direct smoky approach, make a foil packet of wood chips and place it in between the grates and the flavor bars.<\/span><\/p>\n <\/p>\n The most common reasons barbeque ends up bitter is you\u2019ve added too much smoke. You will hear arguments against this, but the general rule of thumb is to apply smoke until your internal meat temperature is around 140 degrees. After that, the smoke won\u2019t penetrate the meat but the surface will continue to get too smoky and bitter.<\/span><\/p>\n <\/p>\n Wood chips are just what they sound like \u2014 chips of hardwood (you can usually find hickory, mesquite, apple, and a few others at the grocery store. You can use wood chips in a bullet smoker, electric smoker, kettle grill\u2026 just about anywhere. Pellets are typically wood dust compressed into a pellet shape, and are only recommended for use specifically with a pellet grill or pellet smoker.<\/span><\/p>\n <\/p>\n Any grill or barbeque expert will recommend that you light charcoal with a charcoal chimney. A chimney is inexpensive, simple to use, and eliminates the need for lighter fluid. All you will need is 10 \u2014 15 minutes and a small amount of paper to get your charcoal ready to cook.<\/span><\/p>\n <\/p>\n Keeping a spray bottle of water handy to douse any flare-ups while grilling. Keeping the grill closed as much as possible while grilling, especially fatty meats, will often prevent flare-ups in the first place.<\/span><\/p>\n <\/p>\n No, you really shouldn\u2019t. Unless it is a specifically designed combination charcoal and gas grill, adding another heat source to your grill would be dangerous.<\/span><\/p>\n [\/et_pb_text][et_pb_divider _builder_version=”3.0.83″ \/][\/et_pb_column][\/et_pb_row][et_pb_row][et_pb_column type=”1_2″][et_pb_image _builder_version=”3.0.83″ src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2017\/07\/Steaks_CTA.png” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” always_center_on_mobile=”on” force_fullwidth=”off” show_bottom_space=”on” saved_tabs=”all” global_module=”20201″ \/][\/et_pb_column][et_pb_column type=”1_2″][et_pb_cta _builder_version=”3.0.83″ title=”Steaks for Everyone” button_text=”Shop Now” url_new_window=”off” use_background_color=”on” background_layout=”light” custom_button=”off” button_icon_placement=”right” saved_tabs=”all” background_color=”#ffffff” button_url=”https:\/\/www.omahasteaks.com\/buy\/Steaks?SRC=RZ0637″ global_module=”20200″]<\/p>\n Shop steaks by cut, texture, flavor \u2014 whatever you prefer! We’ve got something for everyone.<\/p>\n [\/et_pb_cta][\/et_pb_column][\/et_pb_row][et_pb_row][et_pb_column type=”4_4″][et_pb_divider _builder_version=”3.0.83″ \/][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Your grilling questions, answered! Doesn’t matter if you\u2019re a charcoal loyalist, propane purist, weekend warrior, or everyday backyard chef, you will find your answers here!<\/p>\n","protected":false},"author":53,"featured_media":6853,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5481,5470,5492,5469,10,13,1],"tags":[20,1211],"ppma_author":[8165],"class_list":["post-742","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-grill","category-cooking-tips","category-smoke","category-cooking-methods","category-grilling-tips","category-smoking-tips","category-butchers-tips","tag-grilling","tag-smoking"],"acf":[],"yoast_head":"\nYour Grilling Questions, Answered:<\/h2>\n
1. What kind of grill grates are best?<\/span><\/h3>\n
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2. How do I get a smoky flavor into food when using a gas grill?<\/span><\/h3>\n
3. Why do I get a bitter flavor on smoked meats?<\/span><\/h3>\n
4. What\u2019s the difference between wood chips and wood pellets?<\/span><\/h3>\n
5. What\u2019s the best\/fastest way to light charcoal?<\/span><\/h3>\n
6. How do I deal with flare-ups on the grill?<\/span><\/h3>\n
7. Can I use charcoal in my gas grill?<\/span><\/h3>\n