Kingsford BC222, Instruction Manual

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USING CHARCOAL AND WOOD
CHARCOAL
Your KINGSFORD® CHARCOAL GRILL is made to burn either charcoal briquettes or natural
wood lump charcoal – both of which have different cooking attributes. Briquettes typically
provide longer burn times than lump charcoal – but lump charcoal burns hotter than briquettes.
Using the charcoal pan access door to add more charcoal makes both briquettes and lump
easy and convenient for extended cooking times.
SMOKING WOODS
Adding smoking woods to your KINGSFORD® CHARCOAL GRILL is an easy and effective
way to create wonderful flavor combinations for all types of grilled, barbecued, or slow
smoked foods. Wood chips are typically used for shorter cooking times, where chunks are
better for longer cooking times.
When choosing smoking woods, the rule of thumb is to use a fruited hardwood – from a tree
that bears a nut, fruit, or berry. The most popular and widely available smoking woods are
hickory and mesquite. Hickory imparts a milder flavor, where mesquite is more intense.
Other common wood varieties are oak, apple, pecan, cherry, etc.
It is important to never use pine, cedar, or kiln dried wood – and any smoking woods should
be well cured. Green wood still contains all the sap and moisture needed to keep the tree
alive, and will impart a super strong-tasting smoke that will turn your foods black. Also, when
you try burning green wood, it is hard to reach a good temperature, because all the moisture
inside the wood almost puts the fire out while it’s burning. Well-cured wood lights easily,
maintains cooking temperature, and produces a great tasting smoke flavor that isn’t too
strong.
The amount of smoke flavor imparted to your food can be controlled by not just the type of
wood you use (whether a mild wood or more intense), but also by the length of time the meat
is smoked. Barbecuing typically adds more smoke flavor to food than grilling, due to the
longer cooking times. You can also control the amount of smoke flavor by wrapping meats in
aluminum foil for part of the cooking process. Cook meat for ½ to 2/3 of the total cooking
time, or until it looks to be the perfect color. Then wrap the meat in foil and finish cooking the
meat until done.