BBQ U

Whether you prefer gas or charcoal, cooking on a grill is an incredible way to infuse flavor into your favorite meats and vegetables. But if you're ready to take your grill mastery up a notch, try using a long, slow burn in a process known as smoking. In the US, smoking finds its roots in American Indian cooking, where it was used as a means of preserving food. As the technique proliferated among other cultures, it became a proven way to turn normally tough cuts of meat into culinary delights. These days, any reputable joint in the barbecue belt uses smoking as a way to make ribs, shoulder, brisket, and more fall-off-the-bone tender.

Ready for the tutorial? Read on for smoking basics.

Your Summer grilling soiree was a hit, and all that's left to do is pack away leftovers and dump out your grill full of charcoal ash and spent hickory chips. But before you upend that Weber, take care to dispose of the mess safely (ash can still be hot!) and properly.

To dispose of charcoal and wood ash: Let the ash cool for 48 hours. You can speed up this process by pouring water over the hot charcoal and stirring it very carefully. When the ash has cooled completely, wrap it in aluminum foil and place it in an noncombustible outdoor trash bin.

If you used additive-free lump charcoal: Fertilize your plants! Charcoal ash contains potash, an important nutrient for some plants. It's also a great way to increase the pH of the soil.

Read on for a few ideas on how to recycle unused charcoal.

In honor of Grilling Month on YumSugar, we're kicking off a new series, BBQ U, where we coach you on all the fundamentals of grilling, and then some. So you've mastered everything you need to know about lighting a grill, but when the propane tank on your gas grill runs out, what do you do with it? It's not as simple as throwing the tank in the trash.

If you've never needed to replace a propane tank, you'll know yours is empty and needs to be replaced when your flame extinguishes suddenly. For this reason, you'll always want to have another propane tank ready, lest it happen mid-grillout.

Whatever you do, don't throw your propane tank in the garbage or attempt to remove the valve off your tank — if there's any fuel remaining, the pressurized tank has potential to explode. If you're in need of a new tank, then bring your old tanks to a hardware store like Home Depot or Lowe's, which usually offer a tank exchange like Blue Rhino. There, you'll be able to exchange your tank for a new one.

If you're done with grilling and don't need to exchange your tank for a new one, call your local waste management company for pickup, or look up gas and propane companies in your area who might be willing to take the old tank off your hands.

Is this your first Summer to face a grill? If so, don't be afraid to face the coals head-on: we've got you covered with a new series, BBQ U, where we coach you on all the fundamentals of grilling, and then some. Today we're tackling skewers, which, if you've never tried, are worth taking a stab at; after all, just about everything seems to taste better on a stick.

Kebabs are a barbecue staple, but it's important to be diligent in the prepping process. No matter how good the ingredients, seasoning, or sauce, if the ingredients are not properly cut and arranged, the kebab will not cook evenly and thoroughly on the grill. If you've experienced issues in the past or are new to kebab making, these five tips will help you perfect your prepping technique.

1. Soak the skewers: Always soak wooden skewers before loading them up with vegetables. It will ward off splinters as you load them up with veggies, plus it prevents skewers from burning or catching on fire prematurely. Simply soak them in water for half an hour to an hour as you chop the veggies.
2. Cut similar-sized shapes: Just as with other methods of cooking, the pieces of veggies and meat will cook at different rates if they are not the same size. Whether it's a mushroom or a piece of meat, make one item on the skewer the designated size, usually about an inch, and cut the other vegetables the same size.

Read more kebab tips.

Is this your first Summer to face a grill? If so, don't be afraid to face the coals head-on: we've got you covered with a new series, BBQ U, where we coach you on all the fundamentals of grilling, and then some. First things first: firing up the grill. It may sound like a no-brainer, but when you're playing with fire, you'd rather be safe than sorry.

Depending on whether you're working with a gas or a charcoal grill, your instructions for heating will be rather different. If you're working with a new grill, as always, be sure you've read the instructions particular to your grill, and then follow some basic grill-starting guidelines.