mikehende wrote:

> This what I can't understand guys, if you don't baste with BBQ sauce
> or any sauce for that matter then how do you prevent the meat from
> burning?

First, barbecue sauce is not a thermal protectant. It doesn't keep the meat
from burning. Unless, of course, you are using one of them new-fangled
ceramic-based sauces :-) You may *think* that your meat is not burning
because of the baste. It is more likely that your frequent basting is
causing the cooking chamber to cool down, thus reducing the amount of heat
geting to yer meat.

How do you control burnt meat during a cookout on a grill? Here are some
options, and you can combine two or more.

1. control the size of the fire.
2. lengthen the distance between the fire and meat.
3. baffle the fire from the meat.
4. decrease the length of the meat's exposure to the fire.
5. use temperature variation during the cooking process (ie, start hot, then
lower heat at a later point during the cooking process)

--
Dave
www.davebbq.com