The trick is to smoke the meat and not make the meat smoke

SICHUAN BEEF KEBABS

  Date: June 02, 2009
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These Asian influenced kebabs from Williams-Sonoma Essentials of Grilling got a lot of use out of the oranges. The skins were used as part of the kebabs, the juice was part of the marinade and slices from the other orange were grilled. Beef and the sliced skin from the oranges are marinaded for about two hours and then grilled over direct high heat for about 8 minutes. The orange slices were also painted with the marinade and grilled over direct low heat. These were tasty kabobs with lots of subtle flavors like many Asian dishes. These will definitely be made again real soon..
Recipe Source:
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Meathead

Williams-Sonoma Essentials of Grilling:

Sichuan Orange Beef Kebabs - Page 84
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 3/8" Metal Skewers