Barbecue smokers add a delectable Smokey flavor that at the same time makes food moist and tender every time. The slow cooking process of using barbecue smokers is perfect for fish, meat, vegetable or sausages. However most barbecue smokers are intended for small barbecues only.
1. Basics of Barbecue Smokers
The construction of a barbecue smoker is basically the same as a standard barbecue grill. However with a barbecue smoker the closeable lid is designed to trap in smoke to cook the food. Barbecue smokers are either direct or in direct. The direct barbecue smoker is basically a unit with a closeable lid and aromatic flavor woods are combined with the charcoal. The smoke produced by the wood and charcoal cooks the food placed with in the smoker. This gives the unique flavor to the food. In direct barbecue smokers is similar to the direct barbecue smoker with a single unit and closable lid, this is the grill unit. However the in direct barbecue smoker has another container, the smoker unit, that holds the flavor wood and charcoal. The smoke passes into the grill unit and gives flavor to the barbecue.
2. Water Barbecue Smokers for Beginners
- Ideal for beginners
- Vertical type barbecue smoker
- Has a bowl of water located between the base and cooking racks
- Generates moisture throughout the cooking process
- Relatively inexpensive
- Great way to get started in barbecue smoking
- Very hard to regulate heat
3. Electric Barbecue Smokers
Next to the water barbecue smokers are the electric type smokers. These models are more expensive compared to the water smokers thereby producing better-smoked food. One of the perks of using an electric smoker is that there is no need to light a fire.
However many traditionalist smokers would dislike this feature of the electric smoker. The electric barbecue smoker make for hassle-free cooking, allowing the cook to spend more time with the guests rather than tend the fire. It also involves less care and upkeep compared to traditional barbecue smokers.
4. The Charcoal or Log Barbecue Smoker
The charcoal or log burning barbecue smokers is the next step to the electric barbecue smokers. This type of barbecue smokers is reserved for the truly skilled smoker that appreciates the fine taste of quality-smoked food. The taste of food smoked in charcoal or log burning barbecue smokers is truly savored with every bite. Charcoal or log burning barbecue smokers are larger in size and heavier compared to water or electric barbecue smokers. These types of smokers are outfitted with handle and wheels making transport reasonably easy. At the same time charcoal or log burning barbecue smokers have controls for thermal regulation and smoke generation providing more choices for cooking.
5. Maintenance Tips
Maintaining a barbecue smoker doesn’t require a great deal of effort. For most brands of barbecue smokers sold in the market today, it is essential to fire up the unit and let it burn on the highest heat for about one hour. This process known as the burning-in method will kill any possible contamination that is already present in the unit even before it is used for cooking. The initial smoking process will in effect provide a protective covering for the barbecue smoker.
6. Safety Tips
When using a barbecue smoker be sure that there is sufficient ventilation in the area where the unit is located. This will prevent the fumes from choking family and friends. It will also limit the chances of a build-up of dangerous toxins brought about by excessive smoke.
Although the world of food and drink may seem overwhelming at times, don’t be afraid to learn as much as you can. Hopefully the information provided to you in this article will imbue you with a multifaceted comprehension of the complete picture. Depth of knowledge in even mundane, everyday topics such as the one at hand is an important component of achieving an understanding of the myriad of mysteries of our surrounding world. Once one has acquired a comprehensive understanding, then one is poised to act in a manner that facilitates maximum realization of the easy, joy-filled life we all seek. With that stated, please enjoy.
Chris
Do you Lack the Confidence to smoke meat like a Champion. Learn how to Master the Art of BBQ Smoking and Grill from 8 Time American Royal World Champion Chris Marks of the Three Little Pigs BBQ Team Out of Kansas City,MO
Monday, January 31, 2011
Thursday, January 27, 2011
Brisket Chili (Three Little Pig Style)
Brisket Chili (Three Little Pig Style)
Brisket
1. Smoked 2 whole briskets with Three Little Pigs Championship Rub
2. At same time I also smoked 4 sweet peppers (cut them in half, seed n spread olive oil on them) put on smoker (250 deg.) for 3 hrs.
3. Slice briskets
CHILI
1. Chop 4 lg. sweet onions
2. Mince 2 heads of garlic
3. Chop the smoked peppers
Heat the reserved brisket juice and sauté the veggies until translucent
Heat the reserved brisket juice and sauté the veggies until translucent
4. Add ½ Cup of Three Little Pig’s All-Purpose Rub
In 2 pots (I use a slow cooker and a large stock pot)
5. 9 lbs. of diced tomatoes (in tomatoes juice)
6. (6) 14.5oz cans of Delmont diced tomatoes (zesty chili style)
5. 9 lbs. of diced tomatoes (in tomatoes juice)
6. (6) 14.5oz cans of Delmont diced tomatoes (zesty chili style)
7. Add Kidney Beans (Optional)
Since the stock pot is larger, I make the milder version in it by putting more of the tomatoes in. I then put the brisket in followed by the veggie mixture (putting more in the slow cooker) and cook on low all day.
Tuesday, January 25, 2011
Master BBQ Smoking: 7 Rules of Competition BBQ (What the Consistent Wi...
Master BBQ Smoking: 7 Rules of Competition BBQ (What the Consistent Wi...: "1) The top flight teams are not hard partiers. What I am saying is these guys are focused. They are at a contest to cook good competition qu..."
7 Rules of Competition BBQ (What the Consistent Winners live by)
1) The top flight teams are not hard partiers. What I am saying is these guys are focused. They are at a contest to cook good competition quality BBQ, not to drink and carry on and have big parties for their friends. They just know when to party and when to be serious. When they are in the “show time” window of a contest, most are working hard to reach their goals and are not drunk or hung over.
2) Repetition, Many of the more successful pit masters are cooking more than a handful of events a season. These guys are cooking a lot, they know their equipment, how it performs and what to expect regardless of the weather conditions.
3) Timing is everything. Pick a first rate team, go by their site at 12:30 AM on Friday night, go by their site the following week at the same time and I guarantee you’ll see the same thing. These guys are on automatic pilot, they’re in the zone, again, focused, they know what they are doing and when they will do it before the fire is even lit. I even know of one very successful pit master that can be seen crawling into his truck at the exact same time on Friday night for his required siesta. To say these guys are on a fixed schedule is an understatement.
4) If something is not working, you need to fix it. We are constantly looking for an edge. They are never idle, if a category is not getting the job done, they are not afraid to make changes in the quest for improvement. Some times the change is subtle other times drastic but these fellows are not afraid of change. I have even known of guys that have changed what would be considered successful processes in the never ending quest for improvement.
5) Consistency is not only a good thing, it is a requirement. Again, not a hard fast rule, but most of the top scoring teams are doing well in all four categories. They may not be walking in every meat, although that surely wouldn’t hurt. The key is the team is not tanking in even one category and that is what is important. You need to be consistent across the board to hear your name called with any regularity.
6) Teams that are consistently in the top ten would be considered dedicated. Most would admit to having BBQ on their mind for most of their waking hours. Where else could you find someone that is willing to engage in a 1.0 hour conversation as to the interactions of rub and or marinade to the eventual crunchiness of chicken skin. Find yourself one of these top ten pit masters and see if you can get them to talk a little BBQ. The only problem is, trying to get them to stop.
7) Attention to detail. Most of the guys that are successful week in and week out are very detail oriented. As I stated above, they operate on a set schedule, their equipment is all in the right place, and their cook areas are neat and organized. They pay attention to even the smallest detail, always searching for a way to do it better or more efficiently.
2) Repetition, Many of the more successful pit masters are cooking more than a handful of events a season. These guys are cooking a lot, they know their equipment, how it performs and what to expect regardless of the weather conditions.
3) Timing is everything. Pick a first rate team, go by their site at 12:30 AM on Friday night, go by their site the following week at the same time and I guarantee you’ll see the same thing. These guys are on automatic pilot, they’re in the zone, again, focused, they know what they are doing and when they will do it before the fire is even lit. I even know of one very successful pit master that can be seen crawling into his truck at the exact same time on Friday night for his required siesta. To say these guys are on a fixed schedule is an understatement.
4) If something is not working, you need to fix it. We are constantly looking for an edge. They are never idle, if a category is not getting the job done, they are not afraid to make changes in the quest for improvement. Some times the change is subtle other times drastic but these fellows are not afraid of change. I have even known of guys that have changed what would be considered successful processes in the never ending quest for improvement.
5) Consistency is not only a good thing, it is a requirement. Again, not a hard fast rule, but most of the top scoring teams are doing well in all four categories. They may not be walking in every meat, although that surely wouldn’t hurt. The key is the team is not tanking in even one category and that is what is important. You need to be consistent across the board to hear your name called with any regularity.
6) Teams that are consistently in the top ten would be considered dedicated. Most would admit to having BBQ on their mind for most of their waking hours. Where else could you find someone that is willing to engage in a 1.0 hour conversation as to the interactions of rub and or marinade to the eventual crunchiness of chicken skin. Find yourself one of these top ten pit masters and see if you can get them to talk a little BBQ. The only problem is, trying to get them to stop.
7) Attention to detail. Most of the guys that are successful week in and week out are very detail oriented. As I stated above, they operate on a set schedule, their equipment is all in the right place, and their cook areas are neat and organized. They pay attention to even the smallest detail, always searching for a way to do it better or more efficiently.
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