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  • The cooking wood you use can significantly affect how your meat tastes. Unlike natural whole-lump charcoal, wood has organic compounds released as the wood burns – creating incredibly flavorful smoke. Grilling with wood vs. charcoal is a great way to make your meat and veggies taste richer and bring out the qualities you want most from your food. For instance, applewood makes your meat taste sweeter while hickory creates a more robust flavor – think bacon, as bacon is most often smoked with hickory wood.

  • The versatility of folding griddle grills extends beyond just the cooking surface. Many models offer additional features such as foldable legs, integrated storage compartments, and compatibility with various fuel sources, including propane and charcoal. This adaptability means that users can choose a grill that fits their specific needs, whether cooking at home, in the backyard, or in a remote location.


  • 2. Go for Lean Cuts of Meat, Seafood and Vegetables