February 14, 2009
Barbeque Smokers
For those who are new to the world of smoked foods, it is best to start with a basic water smoker; these relatively cheap, vertical barbeque smokers are easy to handle and deliver great results. They give the food a special smoky flavor that few can resist.
The smoker consists of a fire pan that is placed below dual cooking racks, with a water pan in the middle. The moisture provided by the water pan to the smoking process works as a heat regulator, and produces great, appetizing meals.
These smokers come in a wide range of styles. The Brinkmanns can be bought for as low as $40 to $50 while the Webers go up to $200. The only problem with the low-end water smokers is that they have no heating vents. You have to learn the art of getting a good fire going to make full use of these models.
If you have problems with fire then you can go for an electric smoker. These are more clinical cooking devices and you can use pre-moistened wood chips to produce the smoked effect. However, you wouldn't be able to savor the sting of smoke in the eyes or the crackling of coal as the fire jumps up and down in a water smoker.
The best smokers are the log burning pits. These smokers are like an oil drum. The fire is built in a fire box located near the base of the drum with hardwood logs like hickory or oak. The meat is kept in the drum along with a separate pan of water. Several vents are provided in the drum to control the amount of smoke within the drum, and to regulate temperature. By the time you finish cooking you may be covered with smoke and sweat but it would be a great experience.
That's the fun of smokers. They make cooking such an exciting exercise.
Recommended Reading
- Meat Smokers
- Propane Smokers
- Smoked Brisket
- Brinkman Smokers
- Turkey Smoker
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