BBQ smokers

BBQ smokers are a true barbeque aficionados ideal cooking medium. The flavors produced by a smoker simply can’t be duplicated by any other type of grill. And nothing beats the combination of smells created by smoked wood and cooking meat.

BBQ smokers operate through a process of slow cooking over low heat. This has the effect of producing tender, juicy meat that literally falls off the bone. It also makes it nearly impossible to overcook the food. Slow cooking also gives the chef ample time to relax and enjoy the company of family and friends. Depending on the cuts and types of meat, a smoker can often take as long as 12-24 hours to fully cook a meal, but the wait is well worth it.

The basic design of most smokers consists of a firebox and an adjacent cooking chamber. The firebox is where the fuel (usually charcoal) is burnt and the water-soaked wood placed. The heat from the burning charcoal heats up the wood just enough for it to begin smoking. This heat and smoke is then transferred to the cooking chamber. The cooking chamber usually has a smoke stack, or some kind of opening from which the smoke can escape. Various racks mounted within the cooking chamber hold the meat while the smoke cooks it.

BBQ smokers come in a variety of sizes. Most backyard smokers are just slightly larger than your average gas grill. However, they usually offer a bit more grilling surface due to their barrel-like design. Commercial smokers, on the other hand, can be quite large. Many pit barbeques use smokers that are often larger than a standard refrigerator, and some even use more than one of these. Professional grill jockeys often have large smokers that are attached to trailers so that they can be transported from event to event. Some of these professionals even build their own smokers.

Wood chips are an essential part of using BBQ smokers. Different woods can create vastly different flavors in the meat, and therefore should be considered before cooking. As a general rule of thumb, fruit woods (from fruit trees) tend to provide a sweeter taste than do other hardwoods. Cherry wood is very popular for creating this particular taste. Woods like mesquite and oak tend to create a strong smoke with a more earthly flavor. Experimenting with combinations of wood can often produce unique flavors that are exclusive to the particular cook.

Smoking meat came about as a means of tenderizing tough cuts of meat. Ribs, brisket and pork shoulder are all tough and filled with connective tissues making them the ideal candidates for BBQ smokers. Slow cooking these cuts tends to break down these connective tissues and literally melts the fat, creating exceptionally sweet and moist end product. While other cuts of meat can be smoked as well, these cuts are the classics when it comes to using a smoker.

As more and more people come to enjoy the taste that can only come from meat cooked in a smoker, BBQ smokers are becoming more commonly seen in backyards across the country. Whether you choose to purchase one, or build one yourself, it will undoubtedly become a focal point of your backyard barbeques.