Tips For Buying a Charcoal Smoker
There are two common varieties of charcoal smokers for home use available on the market:
# Vertical smoker: A vertical smoker, also referred to as a bullet smoker due to its shape, is among the most popular smokers, which is not too bulky nor too pricy. It utilizes a water pan in between the heat source and cooking grate, keeping the meat moist. The meat is cooked at a distance above the heat source.
# Offset horizontal smoker: With this kind of smoker, the fire in the compartment and the meat are kept different. There is a large cooking surface area along with vents, which allow you to manage the heat and keep it moving in the cooking chamber.
Building a Barrel Smoker
If you're feeling daring, have some time on your hands and want that cowboy feeling, this could be a Do It Yourself job for you. A barrel smoker uses a drum, switched on its side and split down the middle. This is extremely cheap to make but on the disadvantage, it's not extremely stable and should not be anticipated to last very long. You can learn how to turn a barrel into a smoker from many offered resources on the internet.
Using an Electric or Gas Smoker
By removing charcoal from the procedure, you miss out on much of the smoke taste that makes barbecue fascinating for eaters and cooks alike. While you can use wood with an electrical or gas smoker, you simply won't get the exact same effect. Some barbecue cooks might argue this point, but many would choose to cook with charcoal to boost the flavour.
Electrical and gas smokers nevertheless, allow for much easier control of the heat. Instead of charcoal, just experiment with the dial and voila!
Managing Heat
Charcoal is used as more info the heat source in the majority of cases, while the wood is used to include smoke and flavour. You might wonder why not use the wood for both heat and smoke. When you try to eliminate both birds with the same stone, or wood in this case, it typically results in over cigarette smoking. It is easier to smoke and to control heat using charcoal. Extreme smoking of the meat will likely lead to the meat ending up being too bitter, thus destroying your culinary masterpiece.
Considering charcoal types
Charcoal is available in 2 ranges, each having their own fans:
# Charcoal briquettes: This is the most commonly used kind of charcoal for barbecuing at home. It is made of charred wood and coal. Nevertheless, this type is shunned by hardcore barbecue cooks in most cases, due to the additives used in them to keep them burning and holding them together longer.
# Swelling charcoal: This is simply made from charred wood, without any of the additives found in the charcoal briquettes (and also does not have the smooth shape thereof). This charcoal burns quicker and hotter than the briquettes. They also cost more, and depending upon the level of sensitivity of the meat being cooked, the extra cost may deserve it as it also avoids undesirable taste from being included due to the chemicals found in the briquettes.
If you still decide to use charcoal briquettes, as many great barbecue do, be sure to avoid the ones with the lighter fluid in them. The chemicals used to light the charcoal can burn off the charcoal and enter into your food. This will offer it an undesirable, acidic taste. Using lighter fluid directly from the squeeze bottle is an equally bad idea as it will have the same effect.
Using a chimney starter
Instead of using the unpleasant tasting chemicals found in lighter fluid, you can quickly and easily light your charcoal with a chimney starter. They can be found easily in home-supply or hardware stores.
To use it, stuff newspaper into the bottom section and fill the top area with charcoal. In a safe place, light the paper. You coals should be ready in 15 to 20 minutes. Then dump them in the smoker.