Scatter a handful of wood
chips over coals if using a charcoal grill, or place in smoker box and place over direct heat if using a gas grill.
Put a drip pan in the center area and sprinkle the drained wood
chips over the coals.
If using a charcoal grill, scatter half of the wood
chips over the coals.
Scatter the soaked wood
chips over the coals.
When the grill reaches 225 degrees F., sprinkle half of the wood
chips over the coals.
Not exact matches
When the
coals are covered with gray ash, spread them out evenly, and scatter the soaked mesquite
chips over them.
Place foil pan with wood
chips directly atop hot
coals (for charcoal barbecue) or
over flames (for gas barbecue).
Cook 40 minutes, then turn the chicken
over (if using charcoal, scatter another 20 briquets
over coals, along with the remaining wood
chips).
Dip the halibut in the sauce and grill
over hot wood
coals or
chips to the desired temperature, approximately 1 to 3 minutes each side.
If using wood
chips: Scatter
over coals, if using a charcoal grill; place in a disposable foil pan and set
over lit burner, if using a gas grill.
Cook turkey, scattering a handful of
chips evenly
over coals every 20 minutes and rotating turkey every 30 minutes for even browning (lift grate with turkey on it and rotate 180 ° each time), until an instant - read thermometer inserted into the thickest part of breast without touching bone registers 150 °, 75 — 90 minutes.
Drain the wood
chips and sprinkle them
over the
coals.
Quarter your tomatoes and roast in the oven or on the grill (can add a foil packet of smoking
chips with holes in the top
over the hot
coals for extra smoky flavor), then removed peels and dice.