Tips For Buying a Charcoal Smoker
There are 2 common varieties of charcoal smokers for home use available on the market:
# Vertical smoker: A vertical smoker, also known as a bullet smoker due to its shape, is one of the most popular cigarette smokers, which is not too large nor too expensive. It uses a water pan between the heat source and cooking grate, keeping the meat moist. The meat is prepared at a distance above the heat source.
# Balanced out horizontal smoker: With this type of smoker, the fire in the compartment and the meat are kept separate. There is a big cooking surface as well as vents, which allow you to manage the heat and keep it relocating the cooking chamber.
Developing a Barrel Smoker
If you're feeling daring, have a long 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 steady and should not be expected to last long. You can discover how to turn a barrel into a smoker from many available resources on the internet.
Using an Electric or Gas Smoker
By getting rid of charcoal from the process, you lose out on much of the smoke flavor that makes barbecue intriguing for eaters and cooks alike. While you can use wood with an electric or gas smoker, you simply won't get the very same impact. 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 simpler control of the heat. Instead of charcoal, just play around with the dial and voila!
Handling Heat
Charcoal is used as the heat source in the majority of cases, while the wood is used to add smoke and flavour. You might question why not use the wood for both heat and smoke. When you try to kill both birds with the exact same stone, or wood in this case, it often results in over smoking cigarettes. It is simpler to smoke and to manage heat using charcoal. Extreme cigarette 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 type of charcoal for barbecuing in the house. It is made from charred hardwood and coal. Nevertheless, this type is avoided by hardcore barbecue cooks in most cases, due to the ingredients 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 ingredients 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 on the sensitivity of the meat being cooked, the extra expense may deserve it as it also prevents unwanted 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, make sure to prevent the ones with the lighter fluid in them. The chemicals used to light the charcoal can burn the charcoal and enter your food. This will give it an unpleasant, acidic taste. Applying lighter fluid directly get more info from the capture bottle is a similarly bad idea as it will have the exact 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 paper into the bottom area and fill the leading area with charcoal. In a safe place, light the paper. You coals must be ready in 15 to 20 minutes. Then dispose them in the smoker.