After smoking your pork butt, wrap and allow it to rest for two hours for the best results.
Use indirect heat for cooking chicken, then move over the coals for the last 3 minutes for crispy skin.
Never use lighter fluid as a charcoal starter. The chemical flavor will be passed along to your food long after you would think it has burned off.
When grilling, lightly oil your food, rather than the grates. You'll use less, and impart more flavor to your food.
When smoking or indirect grilling, keep the lid closed to shorten cooking time. Every time you lift the lid, you lose up to 100 degrees of heat!
Copyright 2013 The Outdoor Chef Store. All Rights Reserved.
The Outdoor Chef Store Logo and other Trademarks used on this site are owned and licensed. All Rights Reserved.