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While most of the novels of modern granules contain digital temperature readings and do a very good job in maintaining the temperature, this is not always the case.
To determine the best grill for granules and know how to perform these products under a variety of cooking scenarios, we performed three tests. Based on the meat, methods and various heat settings, these tests show us how efficient and balance of the grill in cooking (or not cooking).
Smoking pork ribs at a low and slow test is an ideal test for granules.
Ribs
We connected each grill to a double -thermal thermal temperature scale. This sensor is also connected to a laptop that operates the data recording program.
The chimney ribs should be well soft, soft and delicious.
After that we ignite the grill and set the temperature to 225 degrees Fahrenheit and start registration. Then we remove the outer membrane on a shelf from the rear pork ribs and spoil it with a multi -purpose rub we use for ribs and chicken. Once the grill temperature scale indicates that it has reached the required temperature, we put it on the networks for at least three hours while closing the cover all the time.
The beer chicken box is a great way to add flavor and moisture to the chicken while cooking it on the grill of the granules.
Chick
To test the medium -term cooking time in medium heat settings, we grill a whole chicken at a temperature of 400 degrees Fahrenheit. Once the bird’s trimming and seasoning is finished, we insert one temperature probe in each chicken breast, bringing the total to be probe for each chicken. To keep our results as fair as possible, the weight of all chickens is approaching as possible of 5.5 pounds.
To mix it, we also tested beer cans of chicken to give another way to measure the maturity of the chicken. By placing the chicken in a straight position during cooking, it offers another level of cooking accuracy for grills as all meat is not relatively the same distance from the heat. Using the same methods to track temperatures throughout the cooking period, the chicken has become soft and delicious on a smoker temperature of up to 350 degrees.
Burger cooking helps us high heat to see how granules grill burns meat.
Burger
Burger is our last test of our anecdotal reviews. We measure 5.3 ounces of minced beef by 80/20 and press them in uniform pies. These pancakes are placed in a barbecue basket and we insert the temperature probe in the middle of each piece at 45 degrees.
With the grill heated for 10 minutes at the highest temperature, the basket is placed on the grill. After six minutes of cooking, stir the basket and monitor the inner temperature. Once the last piece of burger in the basket is 145 degrees Fahrenheit, the batch has ended. Good burger in this test contains a gentle external cher and a slightly pink center.
The burger test indicates any hot points across the grill cooking surface if one of the burgers is constantly up to 145 degrees Fahrenheit before others in each round.
Pork slices
Buying a whole pork piece and cutting your pork slices is a great way not only to save money but also to get pork slices for cooking.
For pieces, I bought a whole pork slice and cut into almost 1 inch thick slices. By doing this, it will not only be more economical, but also ensures that the pieces are equal in fish to get more balanced cooking. After a little seasoning, the pieces of pork cut in the middle are placed on the grills.
Temperatures were monitored throughout the cooking on a 350 degree grill using the same methods used with hamburger. The pieces are cooked evenly and relatively quickly as there are no bones that can be dealt with.
Boston pork with a foot
The back of pork in Boston is a wonderful piece of meat for granules, as it can absorb a lot of smoke and provide delicious meat ready for clouds.
For a longer cooking test, I used approximately six pounds of pork in Boston, or pork shoulder, with a mixture of sweet and salty dry rubbing with yellow mustard and diet as bond. With the granules grills set at 225 degrees Fahrenheit, each piece of meat contains two meat probe to monitor temperatures.
After cooking to 165 degrees Fahrenheit internally, the flesh was folded in the butcher paper and prepared it to the grill until it reached a temperature of 195 degrees Fahrenheit. Then it is time to let the meat rest for an hour or so. Once you are finished, I put the meat in a tray and torn it by dismantling it, which led to a soft, smoked pork, juice for sandwiches, pasta, cheese, and many other dishes.
Chest meat
Cow cooking beef may be difficult because it requires a long time at low temperatures to break the fat and meat fibers properly.
The last test was a longer cooking for cow meat over 13 hours. The meat is cut, the coarse kosher salt, the yellow mustard, the smoked beef rubbed, then three meat sensors to follow the temperature across the large piece of meat. After completing all of this, the chest meat is placed in the middle of the grill at a temperature of 225 degrees.
After about six hours and an internal temperature of 165 degrees, I wrapped the chest meat in the butcher paper and placed it again in the grill. Once it reaches 195 degrees, I wrapped aluminum foil around it to help maintain moisture and finish cooking at 225 degrees.
Grills produced soft meat with a beautiful smoke ring, which is well cut. The ability to maintain equal and consistent heat is like chest meat, which requires a long time to cook vital to breaking fat and protein fibers properly for delicious food.