Smoking and the use of smokers is the process of cooking food on indirect heat using the smoke to flavor the food. Smokers are used for largely meats like beef, pork, chicken and seafood.
Some splendid examples are:
- Brisket
- Salmon
- Pork Ribs
- Turkey
- Lamb
Why is Smoking so widespread?
The process of smoking is low and slow. It�s a lower heat but cooks for a longer period. This will ensure that what ever you cook will be juicy, succulent and will fall apart.
Where to start with Smokers and Smoking?
The foremost options when it comes to smoking are charcoal, electric or gas. Which option is appropriate for you depends on how involved you choose to be in the process and where you plan to smoke.
With a charcoal smoker, you will need to pay more attention to the smoker on a regular basis as you will need to watch the temperature and add or remove coals depending on the temperature. With an electric smoker, you can set it and simply check it at the conclusion of the cooking time.
One of the highest factors to consider when using a smoker is whether to use wood chips, pellets or briquettes. You will want to check your specific smokers lessons as to which is recommended but in most cases the use of wood chips is easiest and readily available.
There are many types of BBQ Smoker woods available:
- Apple
- Alder
- Cherry
- Hickory
- Maple
- Mesquite
- Oak
- Pecan
Hickory is one of the more standard woods, followed by Mesquite. The choice is yours as all of these woods produce their own characteristics which also depend on the meat you are smoking. More on the wood and meats on a later posting.
To marinade or rub, what is the best? This again is a personal choice. And trying both would be a splendid and enjoyable experience.
If you plan to marinade, make the mix and plan on 2 to 4 hours for every inch of meat. If you go the dry rub route, it can take 24 to 48 hours in the fridge. But it's worth the wait.
