Barbecue/Expert Profile

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I can answer questions having to do with grilling or barbecuing meat (but not pork), poultry, fish, and vegetables over charcoal or wood. I also have some expertise in marinades and spice mixes. I cook only with charcoal and wood, so please do not ask me any questions about gas or electric grills.

Experience in the area

I've been cooking with fire and smoke for 25 years, using charcoal and wood almost exclusively. While I do not usually cook with gas, I'm willing to try to answer cooking questions in this area. I cook meat, poultry, fish, and vegetables, and I've experimented with a lot of different recipes and techniques. I am not able to answer questions about grilling or barbecuing pork. Most recently I've been using slow-cooking (indirect heat) techniques, and have been very successful at it.


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Recent Answers from Whitestag

2015-08-09 chicken legs:

All the cooking -- initial and and glaze -- is done over coals, therefore direct heat. The times are approximate -- basically, you cook until it's done. If you have a meat thermometer with a fine probe

2015-08-09 chicken legs:

170F is the internal temperature of the meat when it is done, not the temp at which you should be cooking. Cook about 3" above a bed of charcoal, turning frequently so the chicken doesn't burn. If you

2015-07-14 BBQ no smoke:

I am assuming that you're using a Weber Kettle grille. I have used one for decades, so I have a good sense of what works best with the things.    What you are describing is extremely odd, and not something

2013-12-09 Question:

Not sure what you mean by charcoal beads -- I'm familiar with charcoal briquettes (charcoal pressed into small chunks about the size of a plum) or with lump charcoal (looks like chunks of charred wood)

2013-12-07 Question:

The kind of thing that you're talking about -- a lot of small or relatively thin cuts of meat -- is best done with direct heat, usually fairly high. Indirect heat is best if you're cooking something larger


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