Thursday, March15, 2012
Where there's smoke, there's flavor smoking foods on gas grills
Today's grillers are hungrier than ever for more flavorful foods, as evidenced by the steady increase in the sales of wood chips and wood chunks over the last several years (according to the Hearth, Patio & Barbecue Association). Here are some useful tips when smoking meats, fish and vegetables on gas grills. More
Author: Rick Eudaley, New Energy Distributing Inc.
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