Bbq Tips and Tricks

Discover how to get the best out of your backyard with these barbecue tricks and tips:

Barbecue Tricks

To obtain sustained lower heat and improved temperature control, and to increase the grate area and be able to accommodate more meat or larger cuts, I developed an improved hot smoking method whereby the Weber Grill is set up for indirect grilling on one side.

While this method for improving Weber smoking performance was initially just called Juancho's Split Grill, it is now also referred to by visitors as the Blue Smoke BBQ Smoker.

By marking the open, close and middle positions of the bottom vent holes of your Weber Gold barbecue you obtain better temperature control during hot smoking.

Whereas Juancho's Split Grill will increase capacity and improve performance of your Weber Grill, Juancho's Double Grill will double the indirect grilling and hot smoking capacity.

Learn how I found out the hard way that with briquettes it is easier to control and maintain the fire and temperature inside the barbecue than when using regular "lump" charcoal.

About Hot Smoking and Indirect Grilling

On this page you'll find the difference between hot smoking and cold smoking, info on the use of charcoal, and tips on how to use smoking wood and which tree it should come from.

Check out how during "indirect grilling" the meat is roasted by the hot gasses of the fire, at medium temperature, and as far away as possible from the direct radiation heat of the flames.

Discover the advantages of indirect grilling in combination with hot smoking, such as juicier meat, a special smoky taste, no toxic fumes or charring of meat, plenty of time, etc. etc.

Discover our typical procedure for hot smoking on the barbecue grill. While your barbecue stands there smoking for a couple of hours: relax. Have another beer, make a nice salad, set the table, whatever.

Meat Preparation Tips

My friend Eddy washes his bbq chicken in water and vinegar. He's got a point:
The vinegar will clean, desinfect and tenderize the meat, and will allow the dry rub or marinade to penetrate better and deeper into the meat, thus improving taste and texture.

On this page you will discover how you can prepare your favoured pork spare ribs to make them taste even better and to achieve really beautiful barbecue spareribs!

By butterflying a leg of lamb you get a thinner piece of meat which will shorten cooking time by a factor 2 or more. You will also increase the effectiveness of a marinade or dry rub.

Barbecue Ingredients

No good barbecue without good ingredients!

By adding herbs and spices we can make our barbecue cooking taste better. Herbs and spices can also help us to add a particular theme to a barbecue dinner or barbecue party. Chinese, for example. Or the Old West Chuckwagon!

If you fire up your barbeque quite often, and if you like to flavour your sauces, salads, meats and other dishes yourself, it will be absolutely worthwhile to grow your own fresh barbeque herbs!

Keep Smokin' !