When it comes to barbecue grills comparison with smoking are at opposite ends. Barbecue lovers are quick to point out the difference between real slow-cooked barbecue, compared to just a backyard barbecue. Grilling is hot and fast, with the chef measured in minutes if not seconds, depending on the cut and type of food. Smoking is a low heat and long cooking times and is measured in hours. These hours are used to impart more flavor to the meat, preserving the natural and meat sauceTenderness. Many times natural juices are burning high-intensity grids found lost.
Smokers are available in a variety of shapes and sizes with different functions. They like each grid, there is plenty of choice, depending on whether you smoke hot or cold smoke your food. The simplest models can be found directly from 30 to 40 dollars, and similar to a fireplace with a couple of shelves inside. I'm also a heating element to the ground, bothCharcoal or electric powered. For beginners or just for occasional smokers, these models will be just enough.
The way in which the smoker makes the heating element is on the ground is used primarily for cooking wood blocks produce smoke. These blocks are first immersed in water, and it will burn without a spark for some time. This smoke gives warmth and flavor of a piece of meat stored above cooked it slowly.
Unless you really want a lot of food, all the time, a little smokesimple model is probably for you. There are a lot of bells and whistles available, but every smoker the same essential features and extras are not necessary. It is advisable to remove the top to get to dinner, and remove the bottom for cleaning. It should be a door, so that the middle section and access. You can use a charcoal fire, but keep in mind that cooking times require long hours, and a charcoal fire for regular maintenance. To facilitate theThe preparation is an electric heating element to serve the same purpose, but provide additional security. Just be sure to put in a special plug or grounded GFCI outlet to ensure the absence of shorts to stop the cooking process.
A side note on the cold smoke. Cold smoking works just as smoking hot, with the exception of an additional system is installed to allow heat to leave the unit, but keep the smoke inside, which finds its way to bring the meat, and more than taste the meat afterprepared regularly. (Bacon is produced in this way)
No comments:
Post a Comment