Whenever we talk about barbecue, there are many barbecue techniques but we define the two main techniques you may need.

Barbecue Techniques One – Cook Directly

The first of these two – and the favorite for those who grill in their lawn – is that you cook directly over the heat source. Put your food over the charcoals directly, the wood, or the gas burners. In this way, Food cooks fast. You close the lid of the grill in this method infrequently, and you look at when the food gets ready.

Any foods that you put on your grill, like tender cuts, hamburgers, steaks, kabobs, chicken, and vegetables are quickly browned and cooked to perfection using this process.

If you like to need sauces, add them beforehand, or at the time grilling, or when the food gets to the table. You can try which manner gets the best flavors for your tastes and which suits best for your grilling habits.

Two- Indirect Heat

In this barbecue techniques, is suited for big cuts of meat, such as large steaks, roasts, a pork shoulder, or a full hog.

When you’re cooking using this method, the food is not in direct touch with the heat source. In this way, Cooking timing is being longer. It usually needs a water pan of some kind to save the right moisture content of the food.

The temperatures remain is in around 250º F.

During this cooking method, the lid of the barbeque remains closed almost of the time, and as mentioned, the cooking time is much longer than in the direct heat method.

Indirect Bar B.Q

cooker commonly has further firebox that allows you to combine wooden logs and charcoal for burning. This allows the smoke and the heat to growth through the cooking chamber so that it is heated wonderfully.

The rule of thumb of this method is to need a low temperature for a long time. No matter, which method you use, don’t heat your meat too promptly! The key is: not charred on the outside but cooked on the inside.

If the inside temp of your meat rises too quickly, the water and the fat within it will be removed before the main structural protein can melt.

This means that your cut will be dry and hard. There is a fine line for grilling your food correctly, and it is main to find that line and hold to it. If you deal with hard meat, like a brisket or a pork roast, consider cooking slowly as the protein adds taste to it. With a more high cut, you can cook for a shorter time with a higher temperature.

Ribs and steaks with high-quality take such a short time to cook, while pork shoulders or beef brisket can take up to 20 hours.

As a last-minute note, it’s important to experiment new and interesting things while you barbeque!