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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Great Outdoor Cooking Using Iron Woks

For many picnics and barbecue weekends people are now shifting from the regular barbeque pits and opting for iron woks, with gas as the source of heat. This is because a wok enables you to prepare several dishes at a go and healthily at that. The convex design of woks allows fats and greases from oily foods to collect at the centre. You can also use the center to simmer sauces or cook pasta or rice. The wok-propane combination is just perfect as propane heats the wok fast, it is a clean fuel, and it is applicable in remote camps and picnic sites where electricity or wood fuel is not available.

Iron woks, often known as discadas in the Southwest region of the US, have a long history as cooking apparatus since back then when campers, hunters and cowboys used plow discs as heating surfaces. The mid section was sealed and horseshoes were welded on the sides to create handles. This made them look like the oriental woks used in the Asian world. There is virtually nothing that is cooked on the conventional grill, including steaks, popcorn, kebabs, a full breakfast etc that cannot be cooked on a wok. Taking this yesteryear idea and engaging the convenience of propane as the heat source makes outdoor cooking a very exciting experience.

Every time we leave for camp we need to put together the iron wok, gas tank, burner, the stands and so forth. Wouldnt we like it if we can have Iron Woks that are accompanied by special burners, a beautiful frame that can support the gas tank, and finished off with a base full with castors for easier mobility? You may also opt for a tabletop grill with all the above accessories except the castors. Whatever you opt for, the internet is always ready with these options, and which can even be customized to particular tastes. You just have to make sure you find one with a heavy frame and not those rickety contraptions we see at several camping stores.

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