You control the temperature with the vents. If they're designed correctly you can let lots of air in and get it good and hot then when it's up to temp close them down. Most grills are poorly designed, on those build the fire off to the side so you can move the food away from the heat.
I prefer Pecan, Mesquite, or Oak wood, for BBQ and smoking. Better flavor and cheaper.
On tougher meats, brisket or roasts etc., I marinade in Italian dressing. Gives a good flavor and the vinegar and oil will help tenderize. Another marinade is equal parts of Soy sauce, Worcestershire sauce, and safflower oil.
They're too many sauces to list. Find a cook book or get online to pick some you like.
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Today's Featured Article - Hydraulic Basics - Part 2 - by Curtis Von Fange. In the last entry to this series we gave a brief overview of hydraulic system theory, its basic components and how it works. Now lets take a look at some general maintenance tips that will keep our system operating to its fullest potential. The two biggest enemies to a hydraulic system are dirt and water. Dirt can score the insides of cylinders, spool valves and pumps. Wate
... [Read Article]
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