The meal is ready for the table. What Now!

Holy Smoke!

Serve your meal with only one smoked or grilled item. Too much smoke will sour your taste buds and everything may want to taste similar.

Saucy!

Keep plenty of sauce for dippin’ or sloppin’

Keep the Meal Bright

Smoked items are generally dark, so serve brightly colored veggies to capture the eye. Standard table napkins are the pits too.  Paper towels are down home and will be plentiful by the roll.

Clean up, What a Drag

Using heavy duty aluminum foil is essential for any backyard cook. After covering your feast to let it rest after it comes off the smoker, it can certainly be reused to wrap leftovers. Foil can even be used to clean the grate in a pinch. Just crumble up a wad and scrape it across both faces of the grating! And you can make a little boat (poke some holes in the bottom) to hold oysters or mushrooms while they smoke, too.

Clean as you go-go

Smoke cooking takes quite a while. So, as you whiz by the sink to grab another cold beer, scrub some dishes that have accumulated there. This will certainly ease the pain when you are too packed to move after your feast.

Spray Everything

Cooking Spray or a kitchen atomizer filled with oil, used liberally on all cooking surfaces will make cleanup a snap. Let no nook or cranny go unzapped as these places are most difficult to get clean