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• Not Enough Time - Be sure to allow plenty of time for the meat to cook to perfection. Plan ahead so you have everything you need: meat, wood, charcoal, etc.
• Putting Cold Meat Into the Barbecue - Take the meat out of the refrigerator and let it warm up (at room temperature) for 30-45 minutes.
• “Playing” with the Barbecue - Make small adjustments to the barbecue as needed to maintain temperature, etc. But, don’t open the door and adjust the vents every few minutes. Let the barbecue do its job.

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Barbecuing is different from grilling. When grilling, you are usually cooking at high temperatures, such as 500 degrees and higher. Also, grilling typically cooks the meat directly over the heat.

Barbecuing is a slower process that cooks the meat indirectly. The heat in the barbecue is typically between 200 and 250 degrees, and the meat is not over the heat source. The overall temperature in the barbecue cooks the meat. This barbecuing process creates tender, mouth-watering meat due to the slower cooking of the meat.

The exact temperature and cooking time varies with each type of meat. Ribs, pork, brisket, and chicken are popular meats for barbecuing. If you barbecue at the wrong temperature or for the wrong period of time, the meat can be tough.

When measuring the temperature of the barbecue, be sure to:

1. Use an accurate thermometer - exact temperature readings are important!
2. Measure the temperature at the grate where the meat is located. If there are several grates, check the temperature at each grate.

Monitor the temperature as the meat cooks to be sure the barbecue stays at the desired temperature.

Feel free to comment on any of the postings. If you have particular questions, leave a comment and I’ll answer your question in a future posting.

OK, let’s get the fire started!