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Creating the Ultimate Meat Flavors with Outdoor BBQ Smokers and Grills

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Outdoor grilling, barbecue, and meat smoking have substantially grown in popularity. People have discovered that these types of food preparation bring a unique flavor to meats like chicken, turkey, beef, and pork, and also makes for faster and easier meal cooking.

Even with food preparation being easier with these cooking methods, the meats prepared through grilling, barbecue, or smoking tend to come out more tender and with better color than what could be achieved with indoor frying or baking. In fact, these cooking methods can be enjoyed throughout the year, even during the coldest and snowiest of weather.

BBQ Grill

Using Your Outdoor Grill, Smoker, or Barbecue Safely

After people have chosen their ideal BBQ smokers or grills from Greenville, SC stores like Buchanan Fire and Outdoor, their next step involves learning how to use their equipment safely. Of course, they know that these cookers must be used outdoors; however, it is also recommended that people avoid using their smoker, barbecue, or grill in enclosed areas such as in a covered patio or screened-in porch.

Rather, they should ensure that they have an open, flat area on which to light and use their equipment. Their smoker, barbecue, or grill should not be placed on a grassy area, and it also should be placed away from a patio or porch that is built from wood. Even surfaces created from treated wood can still pose a risk to this form of outdoor cooking.

Many people like to set up their BBQ grills and smokers on sturdy concrete or rock surfaces that will allow the equipment to hold steady while it is being used. As the cookers get fired up and start cooking the food on top or inside, they will generate plenty of smoke. People who want to use their equipment safely also are advised to make sure that their cooking area is well-ventilated and that they stay upwind of any smoke blowing from the cooker.

As a last safety precaution, people are reminded to check their food’s internal temperature before eating it. All smoked, barbecued, or grilled meats, depending on the type being prepared, should reach an internal temperature of at least 140 to 160 degrees Fahrenheit.

Sources
Barbecue and Food Safety, United States Department of Agriculture
Guide to Grilling: Why You Should Really Own a Smoker, Serious Eats

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