Page 67 - Amazing Ribs - Book

Charcoal grills
Charcoal grills can usually be set up to smoke easily because you can control temperature by controlling the quantity of charcoal and air. Gas grills have large permanently open vents so you can’t easily contain the smoke, but they can do a re- spectable job, you just need to use a lot more wood.
If you are using a charcoal grill or smoker, after the coals are white, add about four ounces of dry wood to the fuel for at least the first hour of cooking. Do not overdo it on the wood as too much can result in a bitter and overpowering smoke flavor in the end product. If the result isn’t smoky enough, add more the next time you cook.
If you are using a charcoal grill, set it up for 2-zone or indirect cooking. 2-zone cooking is the secret to keeping the tempera- ture down so you don’t shrink the proteins and make the meat tough.
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