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 known as a bullet smoker due to its shape, is among the most popular cigarette smokers, which is not too bulky nor too pricy. It uses a water pan in between the heat source and cooking grate, keeping the meat moist. The meat is prepared at a distance above the heat source.
# Offset horizontal smoker: With this type of smoker, the fire in the compartment and the meat are kept different. There is a large cooking surface 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 sensation, this could be a Do It Yourself project for you. A barrel smoker utilizes a drum, switched on its side and split down the middle. This is very low-cost to make but on the drawback, it's not very constant and should not be expected to last long. You can find out how to turn a barrel into a smoker from many readily available resources on the internet.
Using an Electric or Gas Smoker
By eliminating 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 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 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 very same stone, or wood in this case, it often leads to over smoking. It is simpler to smoke and to manage heat using charcoal. Excessive cigarette smoking of the meat will likely lead to the meat becoming too bitter, consequently destroying your culinary masterpiece.
Eyeing charcoal types
Charcoal is offered in 2 ranges, each having their own fans:
# Charcoal briquettes: This is the most typically used kind of charcoal for barbecuing at home. It is made of charred wood 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 just made from charred hardwood, without any of the additives found in the charcoal briquettes (and also get more info does not have the smooth shape thereof). This charcoal burns quicker and hotter than the briquettes. They also cost more, and depending upon the sensitivity of the meat being cooked, the extra cost may be worth it as it also avoids undesirable taste from being included due to the chemicals found in the briquettes.
If you still choose to use charcoal briquettes, as many great barbecue do, make certain to prevent the ones with the lighter fluid in them. The chemicals used to light the charcoal can burn off the charcoal and get into your food. This will give it an undesirable, acidic taste. Applying lighter fluid directly from the capture bottle is a similarly bad idea as it will have the same impact.
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 section with charcoal. In a safe place, light the newspaper. You coals should be ready in 15 to 20 minutes. Then dump them in the smoker.