Introduction
Smokers come in all shapes and sizes, from basic models to high-end professional design. Smokers add a great flavor to meats that you can’t get any other way. Smokers cook low and slow, allowing time for the heat and smoke to penetrate into the meat. Some of the best brisket, pork, chicken and ribs will come out of your smoker. Get ready for incredibility delicious food from your outdoor adventure.
This small smoker is about 14″ square and has a small charcoal basket in each corner. Works great! It was $20 at Wal-Mart on close-out.
Smoker Basics
Smokers can be electric or heated with wood, charcoal, pellets or propane. Electric and propane smokers can maintain a more constant heat for more even cooking. Other fuel types need to be replaced from time to time. However pellet smokers have a built-in auger that conveys wood pellets into the smoker automatically throughout the cooking process.
Most smokers have a pan above the heat source for water or other liquids that help to keep the meat moist. Adding juice can also add flavor as well as moisture. There is also a tray for wood chips, which is where your smoke comes from. You can really use any kind of wood. Many folks like fruit woods like apple or cherry, or the hardwoods like mesquite or hickory. You can also experiment with a combination of woods for unique flavors. There are different opinions regarding wet or dry chips.
Any kind and cut of meat can be smoked including chicken, beef, fish, pork and turkeys. Smoke ribs, brats and even cheeses. It is hard to imagine a better afternoon than sitting in the back yard smelling your smoker doing it’s job, the whole neighborhood flavors up!
So dive into a fun, enjoyable and rewarding adventure by lighting up in the back yard and smoking away!
