Since Temple’s started hosting weddings ten years ago, we have always smoked/grilled all proteins for wedding meals over real “lump charcoal” in our 8-foot cast iron coffin smokers that we shipped in from Texas.
Although gas/propane smokers are more convenient and easier to use they do not get the same amazing results of charcoal. Charcoal can be tricky to cook with for an inexperienced griller, although like almost anything in life we get better with practice.
When cooking with charcoal there are a few things to remember:
- Use quality lump charcoal or make your own.
- Make sure the fire has burnt down and you have glowing charcoal with no flame.
- Leave a cool spot with no or less charcoal to help with control while grilling. Use the hottest side to sear meats and the cooler side to finish cooking.
- Make use of dry rubs, marinades and glazes.
- Use a thermometer to ensure no under or over cooking.
- Keep in mind different woods impart different flavors… apple, cherry, hickory etc.
Chef – Temple’s Sugar Bush