Basics of Smoking
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What is a Smoker?
Purists will tell you that smokers are what barbecue is all about. And they would be right. Low temperatures and slow cook times allow flavor to develop naturally . The result is tender, tasty and juicy meat that can’t be obtained in other ways. During grilling, the meat is exposed to the open air for the majority of the time. During smoking, the BBQ lid or smoker door is closed, making a thick dense cloud of smoke to envelop the meat. The smoke must be able to move freely around the meat and out of the top of the apparatus quickly; otherwise, foul-tasting creosote will build up on the meat, giving it a bitter flavor. Smoked meats such as pork exhibit what is known as a smoke ring: a thin pink layer just under the surface which is the result of the smoke interacting with the water in the meat.There are several types of smoker. Offset Firebox  The offset firebox smoker is the competition circuit. They are designed to provide a smooth, consistent draft and heat sourceand allow the smoke to circulate around the meat for a slow, even cook – as seen in the diagram below.  Kettle Smokers
Essentially deep charcoal grills, kettle smokers by brands such as Big Green Egg(pictured) and Weber include accessories that provide a firewall between the coals and food. This assures that the temperature will be even on all sides of the food, so rotation is not required and food is cooked evenly everytime. The benefits of kettle smokers are that they are relatively inexpensive and they can double as direct flame grills. Other types of smokers are out there and all will get the job done, but these will be the most consistent for you. If you are interested in smoking and would like more info feel free to contact Tom@smokendudesbbq.com |
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