Tips For Cooking With A Vertical Charcoal Smoker
Smoking foods is a fun and effective alternative to barbecuing, roasting or broiling meats, especially during the warm weather months. Many people like to cook outdoors when the temperature soars to keep the house cool. With a vertical charcoal smoker, anyone can learn how to prepare delicious meals the whole family will enjoy.
Smoking infuses the meat with flavor in a way that traditional barbecue grills cannot. The biggest difference between smokers and grills is the temperature used to cook foods. A barbecue grill generates an extreme amount of heat directly underneath the meat to sear it quickly. Smokers make use of low levels of indirect heat to infuse flavor while the meat cooks slowly.
The standard vertical charcoal smoker consists of three sections. The bottom section is a chamber where the user will load the charcoal before use. Food racks and a water pan occupy the middle part of the cooker. Wrapping the water pan with aluminum foil before cooking will make the cleaning process easier afterwards.
The upper portion of the smoker contains a vent and often features a thermometer for monitoring the interior temperature. The cooker also contains a bowl or tray to catch fat dripping from the meat.
To warm up the cooker, the user loads the fuel chamber by adding a layer of crumpled up newspaper covered with a layer of charcoal. The next step is to light the paper and give the charcoal enough time to burn completely through. The user then refills the fuel chamber with a layer of charcoal underneath a layer of wood chunks. This is covered with lit charcoal from the bottom of the chamber. Fill the water pan and place the food on the racks.
Manipulating the vents will control the heat inside the smoker. Closing the vents decreases the temperature and opening the vents has the opposite effect. Some foods may need up to eight hours to smoke thoroughly. This cooking process allows the flavors to penetrate the meat while retaining the natural juices.
One advantage to cooking with a smoker is the ability of the cooker to maintain a consistent heat level. After the interior reaches the desired temperature, there is little else for the user to do but wait.
Consumers can choose from smokers fueled by propane, pellets, electricity or charcoal. Barbecue purists agree that charcoal produces the best flavor. Consumers should purchase a quality cooker made of 300 grade stainless steel for durability and resistance against corrosion. A vertical charcoal smoker offers a convenient and effective way to prepare tasty meals outdoors.
Smoking infuses the meat with flavor in a way that traditional barbecue grills cannot. The biggest difference between smokers and grills is the temperature used to cook foods. A barbecue grill generates an extreme amount of heat directly underneath the meat to sear it quickly. Smokers make use of low levels of indirect heat to infuse flavor while the meat cooks slowly.
The standard vertical charcoal smoker consists of three sections. The bottom section is a chamber where the user will load the charcoal before use. Food racks and a water pan occupy the middle part of the cooker. Wrapping the water pan with aluminum foil before cooking will make the cleaning process easier afterwards.
The upper portion of the smoker contains a vent and often features a thermometer for monitoring the interior temperature. The cooker also contains a bowl or tray to catch fat dripping from the meat.
To warm up the cooker, the user loads the fuel chamber by adding a layer of crumpled up newspaper covered with a layer of charcoal. The next step is to light the paper and give the charcoal enough time to burn completely through. The user then refills the fuel chamber with a layer of charcoal underneath a layer of wood chunks. This is covered with lit charcoal from the bottom of the chamber. Fill the water pan and place the food on the racks.
Manipulating the vents will control the heat inside the smoker. Closing the vents decreases the temperature and opening the vents has the opposite effect. Some foods may need up to eight hours to smoke thoroughly. This cooking process allows the flavors to penetrate the meat while retaining the natural juices.
One advantage to cooking with a smoker is the ability of the cooker to maintain a consistent heat level. After the interior reaches the desired temperature, there is little else for the user to do but wait.
Consumers can choose from smokers fueled by propane, pellets, electricity or charcoal. Barbecue purists agree that charcoal produces the best flavor. Consumers should purchase a quality cooker made of 300 grade stainless steel for durability and resistance against corrosion. A vertical charcoal smoker offers a convenient and effective way to prepare tasty meals outdoors.