Getting Started

Decide first of all if you are going to take a stab at classic BBQ or just want to get a meal together on the backyard grill.

If it’s real BBQ you’re after, decide on what meat you’re going to cook, rub it down well with a savory meat rub, build a fire, add something to produce plenty of smoke, and find some way to isolate the meat from the most intense heat of the fire. Plan on spending at least a couple hours smoking something small (a chicken, say, or some pork sausages) and a whole lot more time than that smoking a whole brisket, a pork shoulder or loin, a whole turkey, a batch of pork ribs, or a fresh (uncured) ham.

The biggest problems you’ll have making classic BBQ on your backyard grill is keeping enough fuel on the fire to keep the smoke coming, but without so much fire that the meat cooks too quickly. Overly high heat is Public Enemy #1 where classic BBQ is concerned. You’ll need to experiment with different techniques, cooking times, foodstuffs, etc. until you find a process that works well with your gear. While you are experimenting, take comfort in knowing that if the dish turns out to be ghastly, there’s always a rib joint open somewhere.

Here are some ideas and recipes you can play around with. (See also Perfect BBQ Chicken, The Perfect Steak, The Perfect Burger, Rubs, and Sauces.)

See also:

• Buying A Grill
• Charcoal or Gas?
• History of BBQ
• Rubs
• Sauces
• Smokin'
• Styles of BBQ
• What is BBQ?