Using a Conventional Barbecue Smoker

Imagine never again having to go to a barbecue restaurant for that singularly delicious, unparalleled smoked-meat taste. It is possible with barbecue smokers available on the market and suitable for the hobbyist cook. Conventional barbecue smokers require some preparation and a watchful eye, while electric barbecue smokers reduce the amount of effort you have to expend. Either way, the reward is melt-in-your-mouth, flavorful smoked meat.

When using a conventional barbecue smoker, necessary materials include charcoal, lighter fluid wood chips, ingredients for your favorite marinade or seasoning – and the meat of course. After marinating or otherwise seasoning the meat, you will need to prepare and start the barbecue smoker. First, fill large pan with water and slide it under the grilling surface to keep the meat moist. Soak the woodchips for 30 minutes before adding them to the firebox. Start the fire with charcoal and a bit of lighter fluid. Then wait for the smoldering coals to reach the appropriate cooking temperature of 225°F, at which point you can finally place the meat on the grilling surface of the barbecue smoker. You will need to monitor the temperature of the coals throughout the cooking process. Also, for that smoked-wood flavor, add damp woodchips to the firebox every hour, as well as more charcoal to maintain the correct temperature cytotec dosage.

Although it’s nothing compares to authentically-smoked meat, you may be daunted by the work involved in using barbecue smokers.

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Smokers Versus Conventional Barbecues

Article by Fliss Hyett

Smokers as opposed to conventional barbecues, which is greatest?

We’re all acquainted with the traditional Gas Barbecue where food is cooked on a grill above hot coals.

However, if you’re trying to find anything a bit different, both in terms of the cooking approach and taste, you might want to look at a smoker.

Smokers have grown to be increasingly popular together with several models obtainable.

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