For both charcoal and gas grilling, adding smoke to the meat is a fantastic way to create an authentic barbecue flavor. The most ancient and time honored method for enhancing the flavor of grilled food smoking. Do not put wood directly on burners or it will burn too quickly and leave ash in the grill.
If you want to make a name for yourself as the local neighborhood grill master, here are some great tips for you to follow:
* Allow food to thaw to room temperature before grilling for added tenderness and flavor, but don't let food sit un-refrigerated longer than 20 to 30 minutes to prevent bacteria growth.
* Figure out how much food and drink you'll need for the number of people you have invited.
* Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.
* For maximum safety, thaw frozen chicken in the refrigerator.
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