Outdoor Cooking

What

 

Cooking out of doors means you like cooking with some form of flame induced heat. Vegetables, seafood, and especially meats cooked in the smoker or grilled over hot coals or seared to perfection over a gas flame all promise the same thing . . . tastes you are likely not able to achieve indoors.

 

 

Where

 

Outdoor cooking is best achieved in an open, airy location. Patios, picnic tables, and even tailgates can all host cooking styles that produce a little or a lot of flavorful smoke. Where wood (including pellets) or charcoal is burned, part of the smoke contains invisible carbon monoxide (CO) and demands lots of ventilation to keep you and your party safe. 

 

 

When

 

The diehard, almost daily BBQers aside, most outdoor cooking accompanies some special occasion. These can be as simple as a weenie roast and smores at a sleepover, to the more elaborate steak BBQ to honor your special guests. Such occasions are most often associated with the warmer months of Spring, Summer, and Fall.

 

 

Why

 

Outdoor cooking means your food is going to taste markedly better. The better flavor might come from the tasty grill marks seared into your steak. Or, it could be flame licked burgers, hot dogs, or chicken pieces that please you, your family and friends. And, Outdoor Cooking means you won't be heating up your kitchen in the Summertime.

 

How

 

Personal preferences ( based on experiences  ) and budget will have much to do with what

you decide to cook on outdoors. Charcoal is relatively inexpensive and can be portable enough for stadium, park, and campground cookouts.  Liquid Propane (LP Gas) is for many a step-up in ease of cooking, flame maintenance, and even portability if the unit is small enough to transport and set up. Smokers, if they are of the Smoker/Grill variety are less portable but promise the broadest spectrum of outdoor cooking techniques.