Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
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Topic: Leap From Gas Wood and Charcoal . . . . From: Mark,
Subject: Re: Wood/Charcoal vs. Gas
I checked the FAQ and didn't find a reference to this question so here goes:
I'm about to make the leap from gas grilling to wood and charcoal BBQing and smoking.
My wife has expressed some reservations regarding the health risks from fumes and smoke. We (I) use our (my) gril very frequently, approx. 4 times a week on average year 'round.
Any suggestions or places to point me for more info?
Rest your wife's agitated mind. The human species cooked exclusively on wood coals for millions of years before gas was bottled. Unless you can blame the retarded mental development of a high percentage of the population on it, we don't seem to have suffered too much from the exposure. Even the fact that I am allergic to smoke doesn't stop me from using wood and charcoal on a regular basis.
It is very important to remember that they learned that food cooked over glowing coals tastes much, much better than food cooked in smoke or over flames of burning wood. Don't worry yourself about getting enough smoke flavor. Coals of good wood and good charcoal provide plenty.
Remember, also, to remain relaxed. Worry makes the meat tough.
Go for the Grill!