Tips For Buying a Charcoal Smoker
There are two common ranges of charcoal smokers for home use readily available on the market:
# Vertical smoker: A vertical smoker, also known as a bullet smoker due to its shape, is one of the most popular cigarette smokers, which is not too bulky nor too costly. It uses a water pan between the heat source and cooking grate, keeping the meat moist. The meat is prepared at a distance above the heat source.
# Offset horizontal smoker: With this type of smoker, the fire in the compartment and the meat are kept different. There is a big cooking surface in addition to vents, which allow you to manage the heat and keep it relocating the cooking chamber.
Building a Barrel Smoker
If you're feeling daring, have a long time on your hands and want that cowboy feeling, this could be a Do It Yourself project for you. A barrel smoker utilizes a drum, switched on its side and split down the middle. This is really cheap to make but on the disadvantage, it's not very steady and shouldn't be expected to last very long. You can find out how to turn a barrel into a smoker from many available resources on the internet.
Using an Electric or Gas Smoker
By removing charcoal from the process, you miss out on much of the smoke flavor that makes barbecue interesting for eaters and cooks alike. While you can use wood with an electric or gas smoker, you just won't get the same effect. Some barbecue cooks might argue this point, but many would prefer to cook with charcoal to enhance the flavour.
Electrical and gas cigarette smokers however, enable simpler control of the heat. Instead of charcoal, just experiment with the dial and voila!
Managing Heat
Charcoal is used as the heat source in the majority of cases, while the wood is used to include smoke and flavour. You might question why not use the wood for both heat and smoke. When you try to eliminate both birds with the exact same stone, or wood in this case, it frequently results in over smoking. It is much easier to smoke and to control heat using charcoal. Extreme cigarette smoking of the meat will likely result in the meat ending up being too bitter, consequently ruining your culinary masterpiece.
Considering charcoal types
Charcoal is available in 2 ranges, each having their own fans:
# Charcoal briquettes: This is the most frequently used type of charcoal for grilling in the house. It is made of charred wood and coal. However, this type is avoided by hardcore barbecue cooks oftentimes, due to the ingredients used in them to keep them burning and holding them together longer.
# Lump charcoal: This is simply made from charred wood, without any of the additives found in the charcoal briquettes (and also lacks the smooth shape thereof). This charcoal burns quicker and hotter than the briquettes. They also cost more, and depending on the level of sensitivity of the meat being prepared, the extra cost might deserve it as it also prevents unwanted flavor from being included due to the chemicals found in the briquettes.
If you still decide to use charcoal briquettes, as many great barbecue do, make sure to avoid the ones with the lighter fluid in them. The chemicals used to light the charcoal can burn the charcoal check here and enter your food. This will give it an unpleasant, acidic taste. Applying lighter fluid straight from the squeeze bottle is a similarly bad concept as it will have the same result.
Using a chimney starter
Instead of using the undesirable tasting chemicals found in lighter fluid, you can rapidly and quickly light your charcoal with a chimney starter. They can be found quickly in home-supply or hardware shops.
To use it, things paper into the bottom area and fill the top section with charcoal. In a safe place, light the newspaper. You coals should be ready in 15 to 20 minutes. Then discard them in the smoker.