• Long handled grilling tongs prevent the escape of flavorful juices that results from stabbing food with a fork to lift it from the grill.
  • Long handled grilling tongs keep a firm grip on meat and vegetables as you turn them on the grill.
  • To prevent wooden skewers from burning on the grill, soak in water for 30 minutes before threading on meat.

When grilling any type of meat, poultry or other foods remember moisture retention is a must:

  • sear the outside first to lock in juices
  • add salt after cooking (if needed)
  • flip cuts of meat when bubbles start to appear - so moisture goes back into the meat
  • sauces are best applied near the end of cooking to prevent burning
  • always use tongs, not a fork

Know your terms

Sear - to burn or scorch the surface of something with a sudden, intense heat. Brown food quickly at a high temperature so that it will retain its juices in subsequent cooking.

Smoked - cure or preserve meat or fish by exposure to smoke.

Braise - to fry food lightly and then stew it slowly in a closed container.

Roasting - to cook food (especially meat) by prolonged exposure to heat in an oven or over a fire.

Secrets to great smoking

  • The essence of hot smoking is cooking meat at low temperatures (less than 250?F) for an extended time while the meat bathes in smoke from any number of popular wood flavors.
  • Great smoking is largely about understanding temperature - not only the range inside your smoker but also ambient conditions. Wind and cold weather lengthen cooking times.
  • Maintaining a constant heat source, with air flowing through the smoker, keeps your smoke live and sweet. Stale smoke is bad news.
  • Keeping your cool helps when you make the leap from grilling to smoking. Smoking is a dynamic process, and you need to adapt to changing conditions. The results are worth it!
  • Experiment with a range of wood pellets, including subtle fruitwoods, such as apple and cherry; mild alder; and stronger pecan, oak, mesquite, and hickory.

Don't Forget about the Marinade

Timing is everything. How long do you soak the meat in that marinade? It depends on the marinade, but check out these general guidelines:

FISH: 15 minutes to 2 hours
CHICKEN: 30 minutes to 12 hours
BEEF: 2 to 24 hours
PORK: 2 to 24 hours
LAMB: 2 to 24 hours

Get smart with Onions

Take four metal or soaked wooden skewers and poke them right through the whole onion, roughly ? inch per slice. Cut onion between skewers into four thick slices. The skewers will help keep the slices neatly together while grilling.


Peaches, nectarines and plums get a deep, caramel-like flavor when cooked on the grill.

Here's a few hints for grilling fruit:

  • Just-ripe fruit works best. You want fruit that's just starting to soften so that it stays firmly on the skewers.
  • Place fruit on the grill for a minute to sear. Check the underside; once it's golden with grill marks, turn it over to finish cooking.
  • Add flavor to the fruit by sprinkling it with sweet spices such as cinnamon or nutmeg.

Wine and dine

Bring some class to the grilling scene and get to know what wines go with that great grilled food.

Prosecco wine is the Italian version of France's Champagne, prosecco is one of the world's food-friendliest wines. The inexpensive bubbly pairs as well with upscale pork roast as it does with hot dogs and potato salad.

Chianti Classico is based on the Sangivese grape. Its bold, leathery flavors and medium level of acidity make it the perfect partner for grilled steak.

Pinot Grigio is a light and refreshing wine. During dinner, match it with grilled shrimp or spicy seafood.


Grilling times in recipes are based on 70°F (20°C) weather and little to no wind. Allow more time on cold, windy days, or even for higher altitudes. Allow less time for warmer weather.

Large or thicker pieces of meat will require more cooking time per pound than smaller or thinner pieces.

Foods on a crowded cooking grate will require more cooking time than just a few foods.

Do you have a great recipe (using the Grilla Smoker-Grill of course) picture, video or grilling tip you would like to submit? We would love for you to share! Submit here and your recipe, tip, picture or video could be featured on our website or promoted on Facebook or Twitter.


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