Methodology varies according to the places and restaurants. The technique differs from charcoal which is used for smoking. Varieties of charcoals are lump charcoal (I.e.) natural charcoal, binchotan and coconut shell. Similarly wood also differs some of them are apple wood, cherry wood, pecan tree these all give a unique taste for the meat. There is some wood that is recommended to not to use for smoking food they are rosewood, fir, eucalyptus, cedar which all are flavored. Knowing only wood variety is not important, but also how to burn it effectively and control flare-ups. Cutting style of meat is also important this is because some meat cuts require more heat to cook thoroughly, while others need less.
Enhance the taste and texture before rubbing
Adding a taste to the meat is depends upon the hands of cooking. Once the meat is sliced they must baste with some spice before it dry. This is the main stage which enhances the taste. Before smoking it up the meat must rub with a mixture of spices so that the juice will intact with flesh and embellish the taste. After adding the spices the raw meat is allowed to mix overnight so that flavor will get intense with it. Some hotels make use a huge amount of meat to cook so it is necessary for the flesh to soak into the species. As a result, it has an effect on texture and also tastes.
We all know only one technique that is used in barbecue, but there is two more method for doing this process. One is roasting and other is braising, the original technique is cooking using smoke with low temperature indirect from heat. All these techniques are used to cook food but temperature and time difference. Even small changes in the temperature or speed vary then whole food will be spoiled. Grilling is done over direct heat, usually over a hot fire about 500 degrees Fahrenheit this is quite similar but only the temperature varies.
Smoking is a method of flavoring, cooking and preserving food by exposing it to the smoldering material. Meat and fish are the commonly cooked by smoking. The real deal is cooking the food at low temperature over olive oil, with hardwood added to create the instance taste of smoky taste. For this process, the charcoal is preheated at least an hour before so that smoke will get more instance with meat.
Roasting is similar to smoking pit, which uses dry heat where hot air envelops the food which allows cooking food all side evenly with an open flame. It enhances the meat by caramelizing and Maillard browning on the layers of the meat or food. This is the easy way of cooking the food usually vegetables, bread, fish etc. A regular fashion of roasting the meat or vegetables is done by this method.
Braising is a process where the vegetables and meat in a pot are placed over griller, where the flame does not directly get into the food. After a certain amount of time, the flame is kept low so that food will be boiled at low temperature. In barbecue, it allows the browning on the surface of the meat and in braising it allows to glazing with sauce and finishing it directly over the heat.