I like lump hardwood charcoal myself, I think it produces a cleaner flavour. Also, try experimenting with wood chips if you haven't already. They seem expensive but a small bag will go a long way. A little mesquite or hickory smoke is a beautiful thing!
if it's a big hunk of meat like brisket or pork shoulder, I dig out the Jack Daniels wood barrel oak chips. Oh mama!
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Slow roasted ribs, brisket or as we did this week end a 6 lbs prime rib roast.
Ps. Wood chips will bring it to a whole new level. Try and experiment , have fun.
You know, I bet I could go down to the Metal Supermarket and buy a piece of stainless, bend it roughly to shape, drill a pile of holes in it and use that. Actually, I have a couple of those stainless grill-top things for small items, that might even work if it fits.
I've tried that chimney thing and it would just frustrate me. The coals on the bottom would light up and the ones on top wouldn't. So I"d have half of my charcoal on fire and the rest just lying on the grill. Now, I prefer lump charcoal over briquettes. You get a higher and more intense heat. Having said that, I just use lighter fluid. Now I've heard the whole "chemical smell" stories. But it's never happened to me. I light my coals and let them burn for a good 15min and there is never a smell. I also throw in wood chips when I'm direct grilling, too.
Now, I have an offset smoke box, too. So when I smoke I just light my coals, throw in my hardwood (depends on the meat I'm slow smoking) and a few hours later I got a great tasting pork butt or brisket.
Go charcoal, my friends!
What do you guys/gals think of this one? It is available and cheap.
http://www.homedepot.ca/product/rapidfi ... ter/918657
One bit of advice is not to stuff too much paper in there, two sheets of newsprint loosely crumpled up is all that's required. And give it a couple shakes, every 5 mins, while you wait. Monitor it closely with a cold beverage for safely sake.
http://shop.pimentowood.com/main.sc;jse ... qscsfapp06
Primer on jerk:
http://www.seriouseats.com/2012/12/lear ... maica.html
My marinade is based on this one but with fewer Scotch Bonnets depending on who I'm cooking for:
http://www.jamaicatravelandculture.com/ ... hicken.htm
Some good authentic side dishes on that site as well.
The smell of this cooking is incredible and will drive your neighbors mad!
Cold Red Stripe and Appleton Rum are required.
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