grill with side burner Smoke-Roasted Bratwurst

Grill Master Steven Raichlen came up with this method to cook the British in the "meet and greet" of Wisconsin BBQ lovers.It avoids the typical flashTraditional, direct upsheat grilling;When the inside of the brats is kept wet, the shell becomes crispy.You need to soak 1/2 cups of pecans or other hard wood chips in the water for at least 30 minutes.Served on a hard bread roll with roasted butter, topped with German-Mustard and sauerkraut.Prepare a charcoal grill.Once the coal turns gray, pour them aside for an indirect barbecue.If using a gas grill, preheat all the burners on the grill.When the temperature reaches 500 degrees, reduce the heat to the medium (about 375 degrees) and adjust to the indirect barbecue.With a two-Burner grill, close one of the burners;Turn off the center unit using three or more burners.Drain the water out of the fries.If charcoal is used, sprinkle the discharged debris on the coal.If gas is used, place the discharged debris in a cigarette case or a foil bag punctured with several fork holes to release the smoke.Arrange indirect brats-The heated part of the grill.Once you see a wisp of smoke, close the lid of the grill.Cook for about 30 minutes;There is no need to turn the sausage over.When they are finished, they will be iron plates, sledgehammer and golden brown;Their internal temperature should reach 165 degrees in an instant.Read the thermometer