There are almost endless variations in methodology depending upon equipment, the style of grill or smoker and personal preferences. However, here are some general guidelines for choosing smokers grill.
Cost
A smoker has a long term investment. In general, you can buy the best smoker you can afford and justify. Here are some considerations.
Fuel
If you do not have time to maintain> Coal or wood for large-scale test burns, gas or electric. The smoke is produced by heating wood chips or sawdust. Sacrificing the authentic taste of wood smoke and the feeling of pride and a derivative of properly managing a fire for some time to produce an excellent grill.
Good-One Patio smoker grills are portable and easy to use. Coal is a smoky flavor that can be completed with the addition of pieces of wood in the burn process. The cheapestSmoking water requires much care and fire are usually improve the performance.
The Good-One Smoker / Grill is expensive, but well built, durable and verifiable, and retains its heat for a prolonged period, and it is fully assembled and smoke right in terms of sales. Containers and barrels of tobacco are used, but special precautions and techniques are required to maintain the correct temperature and prevent flare-ups.
Capacity
He only wants to cookFamily and a few friends, or parts of large or even a little "food?
Portability
Here's how easy it is to the smoker, One Good Move All models are equipped with patio 10? Tires for easy portability.
Metal thickness and quality
Control the thickness of the metal structures, including smokers, are welded together to look and not blocked. The least expensive smoke more screws hold together, causing the loss of heat from the screw Joints.
The temperature and smoke
The temperature is really what distinguishes smokers from other forms of cooking with fire. Smoking is a form of smoke from cooking, but cooking smoke (which is the higher temperatures) are not necessarily the grilling. You can use a barbecue grill, but not to the network, a method (of cooking at high temperatures). Cold smoked is done at temperatures below 120 º F.
In fact, there are only two rules on smoking-Good> Smoke / Grill BBQ ...
Low and slow, measured with the cooking time four-twenty-four hours, depending on the meat at temperatures of 200 º to 275 º F. at the meat tough meat tender received without any drying. 225 º to 250 º is ideal.
Keep your sweet smoke: The results of the acrid smoke, or a strong flavor, bitter and unpleasant changes.
Keep a small fire, but actively
Keep keep the airflow through the smoker. Top open top 1½ activate and adjust the focus with the tops down Do not glow or hunger for air.
The use of high-quality wood for smoking
The wood must be thoroughly dried, use only the green wood, if you really know what to do.
Use of wood for the Non smoking. Hickory, oak and cherry are using beautiful, old and easy for beginners. Avoid wood or coniferous trees like pine needles camp.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น