There are a few types of different styles of barbecue smokers for making smoked barbecue. The first is the offset smoker. With this type, the fire box is on the side of the smoke chamber, and the meat sits on grills inside the smoke chamber and is subjected to low heat (approximately 235 degrees) and wood smoke. The second type is the Kettle type smoker (an example of this is the well loved Weber Kettle that everyone owns, or at one point in their life has owned.) The third type of smoker is the vertical type. In the vertical type, the fire is built at the bottom of the smoke chamber (picture a large cylindrical object, like a large garbage can,), there is a pan over the fire which contains wood chips that when heated will provide additional smoke. Above this pan are racks that the meat sits on while smoking, and above the meat is a tight fitting lid that has some type of ventilation system for smoke flow release.

This is the second article in a series of three by Jim Hess on the subject of smoking.

A water smoker is a type of a vertical smoker. A water smoker, in addition to the pan with the smoking soaked wood chips, has a pan of water which sits directly above the wood chip pan. This pan is filled with water. The water in this pan helps keep the meat moist during the low and slow cooking process. As the fire burns, it heats the liquid in the water pan, which causes water vapor to mix with the smoke and help keep the meat moist during the cooking process.

To learn more about smoking meat with a water smoker, get the free report here, http://www.bbq-jim.com Jim Hess is an expert article writer and reviews e-books about barbecue cooking and alternative energy systems.

I am always looking for good barbecue chicken recipes. I like to experiment and make my own marinades. A good marinade has 5 basic ingredients:

• Salt
• Sugar
• Acid
• Aromatics
• Oil

Take one ingredient from each of the above categories and mix to make your own custom marinade. Most marinades work best with two parts oil to one part acid, but be careful not to add too much oil or you may get some nasty flare-ups on the grill.

This is one of my favorites chicken marinades. It is easy, but packs a lot of flavor.

Ingredients

• 1 C. Soy Sauce
• 1/4 C. Worcestershire Sauce
• 1/4 C Apple Cider Vinegar
• 1/2 C Olive Oil
• 1 tsp Brown Sugar
• 1 Tsp Kosher Salt
• 1 Clove Garlic – Minced
• 1 Tsp Fresh Oregano – Chopped

Mix all of the ingredients in a plastic zip top bag until well blended. Add the chicken and refrigerate over night. I prefer to use bone in skin on chicken pieces because they tend to hold the moisture in better when grilling. You can use this marinade for as little as two hours, but for full flavor at least twelve hours is recommended.

Remove the chicken from the marinade and let sit at room temperature for 10-15 minutes. Prepare your charcoal grill to cook over indirect heat and close the vents, both top and bottom, half way. Put the chicken over indirect heat and cook until the internal temperature reaches 165 degrees Fahrenheit.

Many people end up with dry chicken with skin that pulls off when you try to bite through it. This is caused by cooking over too high of heat. Cooking over direct high heat doesn’t give the skin time to render the fat out and become crispy. It also makes the meat dry out much more quickly.

For more BBQ Chicken Marinade recipes or for grilling recipes visit the Backyard Grilling Blog

Yes, you can make healthy meals at home quickly and easily! Even busy cooks can find time to make these quick and easy buttery citrus fish and easy grilled vegetables. This meal is a lot better for you and your family than a trip through the fast-food drive-thru.

QUICK AND EASY BUTTERY CITRUS FISH

3 tbsp butter flavored sprinkles

1 tbsp lemon pepper blend

1 tbsp lime juice

2 tsp honey

1 lb boneless white fish fillets

In a small bowl combine the butter flavored sprinkles, lemon pepper blend, lime juice, and honey; stir to mix well. Place the fish fillets on broiler pan and broil 6 to 8-inches from the heat until first side starts to brown. Turn fish over and spread the honey mixture over the second side. Broil another 4 to 5 minutes or until the fish flakes easily with a fork.

Per fillet: 106 calories, 7 grams carbs and 17 grams protein

EASY GRILLED VEGETABLES

1/2 cup mayo style salad dressing

1/2 cup Italian salad dressing

2 zucchini, cut in half lengthwise

2 yellow squash, cut in half lengthwise

2 bell peppers, cored, seeded, and cut into fourths

If using an electric broiler, preheat. If using an outside grill, cook over hot not flaming coals. No need to preheat a gas broiler.

Mix the mayo style salad dressing and the Italian dressing until they are well blended. Lightly score the cut sides of the vegetables and brush one side with the salad dressing mixture. Place, salad dressing side up, on broiler pan about 4-inches from the heat. Broil 6 minutes. Turn vegetables, brush second side with the dressing mixture and return to broiler for another 5 to 6 minutes or until the vegetables are tender.

Enjoy!!

For more of Linda’s recipes and diabetic information visit http://diabeticenjoyingfood.squarespace.com For her old fashion recipe collection visit her at http://grandmasvintagerecipes.blogspot.com

By Christine Szalay Kudra

Grilled Vegetables, photo by ilovemypit

A grilled vegetables recipe makes a wonderful summertime dish. Not only are grilled fresh vegetables healthy and nutritious but they are also very tasty and you can do so much with them, including international recipes, vegetable marinades, using different combinations of herbs and spices and lots more. You do not have to be a vegetarian to enjoy grilled vegetables, they make wonderful appetizers or side dishes.

Using a basting sauce is a great way to add flavor to your veggies as they grill. Basting the vegetables helps to keep them juicy and succulent and you can use any ingredients you like, to make such a sauce.

Many basting sauces can also be used to marinate the vegetables and you can serve them as a warm sauce with the finished grilled vegetables, to maximize the flavor of the dish.

Recipe for Grilled Vegetables with a Thyme Lemon Basting Sauce

The following recipe uses a thyme, lemon and mustard flavored sauce, which goes beautifully with the vegetables. This recipe makes enough to serve ten people.

What you will need:

• 1/3 cup chopped shallots
• 1 diced stick butter
• 1 tablespoon grated lemon zest
• 2 tablespoons chopped fresh thyme
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 3 tablespoons Dijon mustard
• 1 red onion, in 3/4 inch wedges
• 8 trimmed asparagus spears
• 2 ears corn, husked and cut into 4 pieces crosswise
• 1 lb eggplant, in 1/2 inch slices
• 1 zucchini, quartered lengthwise
• 1 carrot, peeled and cut into 1/4 inch diagonal slices
• 1 red bell pepper, de-seeded and cut into 6 long strips
• 1 yellow bell pepper, de-seeded and cut into 6 long strips
• Salt and black pepper, to taste
• Sprigs of fresh herbs and lemon wedges, for garnish

How to make it:Add the shallots, butter, lemon zest and juice, thyme, olive oil and mustard to a saucepan and whisk the mixture over a medium heat until it is well blended. Season with salt and pepper. You can make this up to three hours ahead if you want. Let the basting sauce cool. You will need to reheat it before using it if you make it in advance.

Arrange the onion, eggplant, and corn in one layer on a baking sheet, and the zucchini, bell pepper, carrot, and asparagus in one layer on another baking sheet. Put half a cup of the sauce in a small pan.

Brush the vegetables on both sides with some of the remaining sauce. Preheat the grill to moderately hot, then grill the onion, eggplant and corn for about six minutes, or until it is lightly charred, basting them occasionally and turning them with tongs. Remove the cooked vegetables from the grill and put them on a foil-covered platter to keep warm.

Grill the asparagus, zucchini, carrot, and bell peppers until they are lightly charred and tender. Turn them with tongs when necessary and use the basing sauce. This will take about six minutes. Add these vegetables to the same platter. Use salt and pepper to season the grilled vegetables, and then garnish them with some sprigs of fresh herbs and lemon wedges.

Put the pan with the reserved basting sauce over a low heat and whisk the sauce until it is warm. Serve the vegetables with this warm sauce on the side.

A basting sauce is one way to add flavor to grilled vegetables but there are also plenty of herb and spice combinations, marinades and more that you can try, if you want to make the most delicious grilled mixed vegetables recipe.

GrilledVegetableRecipe.com – The Veggie Side of Grilling