Braai Tips - How to light a braai with a weber chimney starter

Braai Tips - How to light a braai with a weber chimney starter

http://braaitips.com/weber-braai-tips-for-beginners/

For you Weber owners and fans out there (and for non-Weber owners as well!) I thought I would post a few weber braai tips and tricks. These weber braai tips might be helpful to many that might not have known about their existence.

Weber Braai Tips




Woods:
•Start by soaking wood chunks in water for at least one hour; chips (including wine barrel chips) and aromatic twigs (grape vines or fruit wood twigs) need only 30 minutes of soaking. Shake all excess water off woods before adding them to your fire or smoker box.
•You can find smoking woods in hardware stores and garden centres -- or if you're lucky, in your own backyard! Wine barrel chips are available in specialty food store, gift shops, hardware stores and of course your local winery!

Water:
•Water adds moisture to the smoking process so meats come out flavorful and tender. If you're using a traditional smoker with a water pan, try adding barbecue sauce, braai marinades, wine, beer, fruit juices, or herbs and spices to the water pan for additional flavor.
•Be sure to keep the water pan full.
•For large roasts and turkeys, you may have to add water to the pan a couple of times throughout grilling.
•Check the water pan when you add charcoal -- a watering can makes replenishing easy.
•(Note: When smoking cheese, add ice to the water pan so the cheese doesn't melt above it.) You can use a water pan with charcoal and gas grills, too.

Food:
•Place food in the center of the cooking grate above the water pan (if you are using one).
•Remember that smoke and heat escape every time you peek into the weber grill, so add 15 minutes to cooking time for each peek (more if you are smoking in cold weather).
•Boneless meats, such as beef brisket and pork shoulder, will shrink considerably during smoke-cooking, unless they have a heavy layering of fat. Simply cut off the fat before serving.
•(Note: Consider cooking your menu up to two days before serving. The smoke flavor becomes richer after a day or two in the fridge. That's why smoked foods make great leftovers.)
•All Weber braai tips recipes are based on 70-degree weather with little or no wind at average altitudes, so add more cooking time for wind, cold and high altitudes.

Weber Braai Tips

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• Braai Tips
• How to light a braai
• weber chimney starter
• weber
• weber braai
• weber braai tips