I've been doing a lot of grilling these days and the more I learn, the more I realize I don't know.

Things that I've been experimenting with these days:

  • BinchotanBinchotan
    Binchotan is a Japanese charcoal made from hardwood using a special process yielding a very dense, hot and long-burning form of charcoal. It is difficult to light, but once it is going it will burn for 3-5 hours and can be stopped by cutting off the oxygen and restarted again. Some new binchotan Binchotan sticks out of my starter chimney The chimney only heats the lower half easily Flipped the longer binchotan and lit the bottoms Binchotan lighting up hot side of grill Kamitosa White Binchotan
    - Japanese hardwood charcoal.
  • Reverse SearReverse Sear
    Inspired by sous vide many people have started to slow cook meat before searing it. Unlike sous vide which controls the temperature by immersing a vacuum sealed bag or jar in warm water where the temperature is controlled, reverse sear is done in an oven on low heat or on the cool side of a grill. Unlike sous vide, the temperature of the container is hotter than the target temperature so you can overshoot the target internal temperature and therefore, the window of when to pull the meat is mu...
    - Inspired by sous vide - grilling on low heat to get the internal temperature up slowly before finishing with a sear.
  • DonenessDoneness
    There are many ways to check for doneness and your mileage may vary, but becoming proficient at doneness is a key to cooking success. Timing helps, but with all of the variability of cooking systems, you must rely on your own tests of doneness. Subjective Jiggled brisket should jiggle like jello when done. Pork and lamb shoulder blade bones should pull out easily when done. If you can shred pork, chicken or mutton when doing a slow cook, it's done. If you can pierce brisket or large slow cook...
    - How do I know when my food is done?
  • The evaporation-effectEvaporation Effect
    When meat is cooking it will hit a plateau of temperature as the evaporation cools the meat and prevents it from entering the sweet spot for roasts and braises of 180-200ºF. To get around it, heat at a higher temp like 325ºF before going down to 200ºF after it hits 180ºF. Something that needs to be taken into account for roasting, basting as well as [[Reverse Sear]]. Useful links genuineideas - waiting for "Q" identifying the BBQ "stall" as evaporation with nice experiment...
    - why does my temperature plateau once and then start rising again. Answer: the evaporation effect.

I refer to this page in