Smoker Cooking

Monday, November 19th, 2007 Subscribe To Our Feed

Smoker cooking

While some people prefer to barbecue (straight heat) their food because it’s a faster way cooking, others perfer to the slower method of cooking called smoking (slower and longer). Both methods have their own benefts and disadvanteges. If you’re serious about making your food more flavourful, cooking with heated smoke is the way to go.

Smoker cooking usually has an offset fire chamber, which provides a means of the heat and smoke from the burner to pass over and through the meat. Unlike barbecue where the the food is cooked using direct heat, in smoker cooking the flame itself never comes into contact with the food. This is a very good and safe way of cooking since the oils and juices that usually drip from the cooking meat will cause your food to scorched or burned by any short bursts of flames.

Choosing the right type of wood to use in smoker cooking will also affect the flavor. Most people use hickory to add a heavy smoky flavor to the meat. To lighten the wood smoke flavor, apple and pecan wood are sometimes added. For sweeter flavours, wood from fruit trees are recommended.

Smoker Cooking Takes Time

Smoker cooking is a cooking process that cannot be hurried and it certainly takes a lot of time to properly cook your food in a smoker. Depending on the cut of your meat and the temperature at which you maintain the grill, smoker cooking a four-pound piece of meat will on average takes over two hours. If you use a conventional grill however, it will probably take less than an hour.

Enjoying Smoker Cooking Even More

There is practically no limit to the types of meat you can cook in a smoker. There are many recipes available for smoking beef, pork, poultry and fish that will teach you how to prepare them easily. Among the more popular choices of meats for smoker cooking are large fish fillets, spare ribs and beef briskets.

Typically, you can smoke a four pound whole chicken in about four hours. To easily check if the chicken is thoroughly cooked, you can insert a thermometer into the thick part of the bird without touching any bones. If it reads 165 degrees, you can be sure that the chicken is fully cooked or smoked.

To make the meat more tastier and delicious, you can rub it with spices and add other sauces before, during or after smoker cooking it. Unless your smoker cooking don’t have an automatic turning device, you will also need to turn the meat occasionally to ensure that it’s cooking and browning evenly.

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