BEST
SUMMER
EVER
HUFFINGTON
05.26.13
CRAIG GOLDWYN
LIFESTYLE
FOOD
Grills are used mostly for three
types of cooking:
1. High-heat direct radiation
cooking when the food is placed
directly above the heat source
for things like steaks.
2. Indirect-heat convection roasting for things like whole chickens
and roasts when the heat source is
off to the side and the food cooks
by warm air circulating around it.
3. Indirect heat smoke roasting for things like ribs when the
warm air is heavy with flavorful
hardwood smoke.
Let’s see how each fuel performs at these tasks and all the
other factors.
IS THERE A TASTE DIFFERENCE?
There is a minor difference in the
flavor imparted by combustion
gasses, the volatile byproducts
given off by the burning of the
charcoal or the gas. When propan P