Smoke outdoors a good option for any kitchen original size. The only thing necessary for the perfect barbecue smoker is a pool, a popular piece of meat and a lot of time.
Before you choose to use smoke to start, what kind of wood. Hickory and mesquite are very reliable choice that can range from any store or home center will be covered. It is important to choose pieces of wood instead of chips, like the smoke more and better communicateFlavor of the meat.
Now is the time to start to eat!
The secret of good cooking is smoked with indirect heat. Slow and deep is the right way. This means that now the temperature of the smoker between 200-250 degrees Celsius.
Once the temperature is stable, it is time for the meat and wood. Place meat on rack with pan underneath. This will prevent any outbreak of fat from the juices. According to smoke outside or in a timbersmall pan of water instead of metal or wood pieces directly on the fire.
When will jump on the fire, is a good idea to begin enjoying the sticks in a pot of water with ice for at least half an hour. They burn instead of burning and the last one.
The cooking time depends on weight, size and type of smoked meat. It's a good idea, a meat thermometer on hand.
Check the temperature of the meat at its thickest point for a few hours to reachSafe Temperature cooked.
180 degrees is a good rule of thumb.
When it comes to smoking, even if this is the idea. It's fast food, so do not expect to go at least a couple of hours to win. Good things come to wait, however, come!
A smoker, the good will not have much external control. All that is needed to ensure the temperature every hour in order to check the not too hot or too cold, too. Adjust the settings to take 200 to 250Fahrenheit.
According to Wood Smokers may need to be able to take a couple of hours. Check out the fumes of smokers outside. If not blowing thick clouds of smoke, it is time to add more wood. Take some pieces of wood in. bath in ice water and stir frying pan
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