Tips For Buying a Charcoal Smoker
There are 2 common varieties of charcoal smokers for home use available on the marketplace:
# Vertical smoker: A vertical smoker, also known as a bullet smoker due to its shape, is among the most popular smokers, which is not too bulky nor too expensive. It utilizes 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 kind of smoker, the fire in the compartment and the meat are kept separate. There is a large cooking surface as well as vents, which allow you to control the heat and keep it moving in the cooking chamber.
Building a Barrel Smoker
If you're feeling adventurous, have some time on your hands and want that cowboy sensation, this could be a Do It Yourself project for you. A barrel smoker uses a drum, switched on its side and split down the middle. This is very cheap to make but on the downside, it's not very steady and should not be anticipated to last long. You can learn how to turn a barrel into a smoker from many readily available resources on the internet.
Using an Electric or Gas Smoker
By getting rid of charcoal from the procedure, you lose out on much of the smoke flavor that makes barbecue interesting for eaters and cooks alike. While you can use wood with an electrical or gas smoker, you simply won't get the very same impact. Some barbecue cooks may argue this point, but most would choose to cook with charcoal to boost the flavour.
Electrical and gas cigarette smokers however, allow for simpler control of the heat. Instead of charcoal, simply experiment with the dial and voila!
Managing Heat
Charcoal is used as the heat source in the majority of cases, while the wood is used to include smoke and flavour. You may question 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 frequently leads to over cigarette smoking. It is easier to smoke and to manage heat using charcoal. Excessive smoking cigarettes of the meat will likely result in the meat ending up being too bitter, thereby ruining your culinary masterpiece.
Considering charcoal types
Charcoal is readily available in two varieties, each having their own fans:
# Charcoal briquettes: This is the most commonly used type of charcoal for barbecuing in the house. It is made of charred hardwood and coal. However, this type is avoided by hardcore barbecue cooks oftentimes, due to the additives used in them to keep them burning and holding them together longer.
# Lump charcoal: This is just made from charred hardwood, without any of the additives found in the charcoal briquettes (and also lacks the smooth shape thereof). This charcoal burns quicker and hotter than the briquettes. They also cost more, and depending on the level of sensitivity of the meat being prepared, the additional expense might be worth it as it also prevents unwanted flavor from being added due to the chemicals found in the briquettes.
If you still decide to use charcoal briquettes, as many great barbecue do, make certain to avoid the ones with the lighter fluid in them. The chemicals used to light the charcoal can burn the charcoal and get into your food. This will provide it an undesirable, acidic taste. Using lighter fluid directly from the squeeze bottle is a similarly bad concept as it will have the same impact.
Using a chimney starter
Instead of using the unpleasant tasting chemicals found in lighter fluid, you can rapidly and quickly light your charcoal with a chimney website 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 section with charcoal. In a safe place, light the paper. You coals must be ready in 15 to 20 minutes. Then dump them in the smoker.