Avoid thin cuts or fish fillets, which cook too fast to capture smoky wood flavor. A whole chicken, leg of lamb, or pork roast lingers long enough to build up serious fire-roasted flavor. Hold your hand above the grill – when you can keep it there for about five seconds before yanking it away, start cooking. Keep your main fire well stoked, so you don't run out of embers. And keep the heat low and steady, so the exterior doesn't burn before the interior is cooked.
Credit: Ken Welsh / Getty Images
Powered By ZergNet
The New NFL
Andrew Luck and the Super-Athletes Making Football Faster, Meaner, and More Fun
Plus: A New Approach to Heart Health
ON NEWSSTANDS NOW
David Feherty: The Golf Channel's Wild Man
Jimmy Graham, an NFL Star Takes Off
Sign up to receive the Men’s Journal newsletter and special offers from MJ and its marketing partners.