The combination of indirect grilling and hot smoking has - amongst others - the following advantages:
1 - Juicier Meat
As the meat cooks slowly, juices inside the meat have time to re-distribute to the skin. Overall, your cut of meat will remain more tender and juicy when compared to grilling directly above hot coals!
2 - Fine Smokey Taste
By adding chunks or chips of wood the meat will obtain that exquisite smokey taste!
3 - Plenty of Time
Because you won't have to check and monitor the meat all of the time, you have plenty of time for other things while you enjoy that lovely smell of smoke and roasting meat!
4 - Prevent Burning of Your Meat
Because of the relatively low temperature inside the barbecue the meat will cook slowly. Therefore it is possible to fully cook the inside of the meat while still keeping the outside a nice juicy brown!
5 - Avoid Toxic Fumes
Indirect grilling is safer for your health. As the meat is not located directly above the coals, there's no grease dripping into the fire, therefore the chances for toxic fumes will be minimal.
6 - Less Calories
By indirect grilling, food can be prepared without grease or cooking oil, thereby decreasing calories. (of course the author can't take any responsibility for you overeating yourself...)
7 - Less Salt Intake
Smoking is a way to add taste to your food. With the smokey taste added you should need less salt, which is better for your health.
8 - Economics
As the hot gasses stay inside the closed barbecue, and since the charcoal will only have to burn quite slowly, with this way of barbecue you will burn a relatively small amount of coal.
Meat and Fish
Salads, Potatoes, Rice and Veggies
• Potatoes on the Barbecue
• Pasta Recipes to go with your barbecue meat or fish
Dry Rubs, Marinades, Brines and Sauces
Barbecue Party Drinks