What to do for smoking meat?

!±8± What to do for smoking meat?

Smoking is the ultimate barbecue for two reasons. First, is the juicy, spicy meat can be grilled door. Secondly, it is a style of cooking more complicated and involved the universe BBQ.

In the grid, the meat is cooked for several hours in a low, indirect heat, which in the flesh is very tender and juicy. The smoke is basically cooking barbecue, but with the addition of fragrant wood smoke the meat. It creates a unique flavor is hard to findelsewhere, even in grocery stores and restaurants.

And 'possible to use the kettle grill on average a smoker improvised. All you have to do is move the coal to the edge of the grill and let the input light is necessary to create indirect heat. Then add the pieces of wood to create smoke over the coals.

With a grill as a smoker has several disadvantages, however. First, it is impossible to check the coals and wood smoke, without the cover of the grid and blew the smoke. Escape Secondly, more coal or wood pieces (you need to do several times during the multi-hour cooking time), add, remove, you really need the heat capacity for loads of grilled meat, just for coal. Each time you do this, cool the meat and the risk of falling, the grill hot. Third, when you cook something for several hours, you must be careful to prevent it from drying out (which defeats the purpose of crickets in the first place). The typical grill kettlepan has no water for the steam required for the meat moist and juicy, to create, so that amateur smokers reduced, with a spray bottle of apple cider vinegar on a regular basis.

Making a one-shot experiment smoking with a grill and a kettle smoker improvised. If you are a fan of smoke from the kitchen, though, and I want to do it regularly, then you could invest in a real smoker. Smokers are available in all sizes, shapes and sizes, from small "bullet" smokers to hugeGiants to demand their own trailers. Simple backyard cookout to a smoker, but a small family is all you need. Similar in shape and size of a small trash can, no smoke without personal cost much more than a kettle grill well.

When it comes to add the smoke, you have some options. Different woods have different strengths and flavors of smoke, mild to strong, spicy and sweet. Next you must decide whether to use wet or dry smoke. Dry Smokecreated by sprinkling dry wood chips or pieces on hot coals. Dry wood burns faster, but a much stronger smoke. Too much smoke can dry and bitter smoke but too bear.

Wood smoke is moist by soaking the pieces in water overnight before being created over the coals. The wet wood burns more slowly released steam and smoke, and offers a taste milder smoke for a longer period of dry wood. The steam also helps the meatmoist.

If you are to smoke larger cuts of meat cook for hours, as well as pork shoulder, brisket and ribs, then wet the smoke is a simple and safe choice. If you want to smoke small items that cook relatively quickly, such as steaks, chops or chicken breasts, then dry smoke could pave the way for a smoke up in the shortest time to go, just be careful not to overdo it.