Longer Smoker Cooking Adds A Different Flavor
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Ann Marier
Mar 27, 2013, 6:30:04 AM3/27/13
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Ann Marier
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Article Title: Longer Smoker Cooking Adds A Different Flavor
Author: Ann Marier
Word Count: 412
Article URL: http://www.isnare.com/?aid=141251&ca=Advice
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Some outdoor cooks prefer barbecue while others prefer the slower method of smoking. While both methods have their advantages, many swear by the distinct flavor advantages of smoker cooking. While cooking with heated smoke will take considerably longer than with straight heat, it is a more flavorful way of cooking.
Typically, smoker cooking has an offset fire chamber, which provides a means of the heat and smoke from the burner to pass over and through the meat. The flame itself never comes into contact with the food and therefore will not burn it. Neither will the oils and juices that drip from the cooking meat ignite short bursts of flame that can cause flare ups and scorched food.
The type of wood used in smoker cooking also helps determine the flavor with most people using hickory to provide a heavy smoky flavor to the meat. Apple and pecan wood is sometimes added to lighten the wood smoke flavor and wood from fruit trees will make for a slightly sweeter flavor.
Smoker Cooking Not For The Impatient
When smoker cooking it must be realized that this type of cooking cannot be hurried. It is going to take time to properly cook your food in a smoker. On average, depending on the cut of your meat and temperature at which you maintain the grill, smoker cooking a four-pound piece of meat will take over two hours. By comparison, the same size slab on a conventional grill will take less than an hour.
There is no limit to the types of meat you can cook in a smoker, beef, pork, poultry and fish and there are many recipes available to offer instruction on how to prepare them all. Some of the more popular meats for smoker cooking are spare ribs, large fish fillets as well as beef briskets. A four pound whole chicken will take about four hours to be thoroughly cooked in a smoker. The best way to tell if the chicken is done is to insert a thermometer into the thick part of the bird without touching any bones and making sure it reads 165 degrees.
You can rub the chicken or other meat with spices to prepare it for smoker cooking and add other sauces during and after. If you a smoker cooking without an automatic turning device, you will need to turn it occasionally to ensure even cooking and browning.
About The Author: Ann Marier writes informative articles about family life,health problems, and useful house and garden Topics. Her lastest are all about custom outdoor furniture http://www.u-can-prevent-id-theft.com http://www.customoutdoorfurniture.4houseandgarden.com http://www.meatsmokers.4houseandgarden.com
Please use the HTML version of this article at:
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Message delivered directly to members of the group:
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*****************************************************************
Please consider this free-reprint article written by:
Ann Marier
*****************************
IMPORTANT - Publication/Reprint Terms
- You have permission to publish this article electronically in free-only publications such as a website or an ezine as long as the bylines are included.
- You are not allowed to use this article for commercial purposes. The article should only be reprinted in a publicly accessible website and not in a members-only commercial site.
- You are not allowed to post/reprint this article in any sites/publications that contains or supports hate, violence, porn and warez or any indecent and illegal sites/publications.
- You are not allowed to use this article in UCE (Unsolicited Commercial Email) or SPAM. This article MUST be distributed in an opt-in email list only.
- If you distribute this article in an ezine or newsletter, we ask that you send a copy of the newsletter or ezine that contains the article to http://www.isnare.com/eta.php?aid=141251
- If you post this article in a website/forum/blog, ALL links MUST be set to hyperlinks and we ask that you send a copy of the URL where the article is posted to http://www.isnare.com/eta.php?aid=141251
- We request that you ask permission from the author if you want to publish this article in print.
The role of iSnare.com is only to distribute this article as part of its Article Distribution feature ( http://www.isnare.com/distribution.php ). iSnare.com does NOT own this article, please respect the author's copyright and this publication/reprint terms. If you do not agree to any of these terms, please do not reprint or publish this article.
*****************************
Article Title: Longer Smoker Cooking Adds A Different Flavor
Author: Ann Marier
Word Count: 412
Article URL: http://www.isnare.com/?aid=141251&ca=Advice
Format: 64cpl
Contact The Author: http://www.isnare.com/eta.php?aid=141251
Easy Publish Tool: http://www.isnare.com/html.php?aid=141251
*********************** ARTICLE START ***********************
Some outdoor cooks prefer barbecue while others prefer the slower method of smoking. While both methods have their advantages, many swear by the distinct flavor advantages of smoker cooking. While cooking with heated smoke will take considerably longer than with straight heat, it is a more flavorful way of cooking.
Typically, smoker cooking has an offset fire chamber, which provides a means of the heat and smoke from the burner to pass over and through the meat. The flame itself never comes into contact with the food and therefore will not burn it. Neither will the oils and juices that drip from the cooking meat ignite short bursts of flame that can cause flare ups and scorched food.
The type of wood used in smoker cooking also helps determine the flavor with most people using hickory to provide a heavy smoky flavor to the meat. Apple and pecan wood is sometimes added to lighten the wood smoke flavor and wood from fruit trees will make for a slightly sweeter flavor.
Smoker Cooking Not For The Impatient
When smoker cooking it must be realized that this type of cooking cannot be hurried. It is going to take time to properly cook your food in a smoker. On average, depending on the cut of your meat and temperature at which you maintain the grill, smoker cooking a four-pound piece of meat will take over two hours. By comparison, the same size slab on a conventional grill will take less than an hour.
There is no limit to the types of meat you can cook in a smoker, beef, pork, poultry and fish and there are many recipes available to offer instruction on how to prepare them all. Some of the more popular meats for smoker cooking are spare ribs, large fish fillets as well as beef briskets. A four pound whole chicken will take about four hours to be thoroughly cooked in a smoker. The best way to tell if the chicken is done is to insert a thermometer into the thick part of the bird without touching any bones and making sure it reads 165 degrees.
You can rub the chicken or other meat with spices to prepare it for smoker cooking and add other sauces during and after. If you a smoker cooking without an automatic turning device, you will need to turn it occasionally to ensure even cooking and browning.
About The Author: Ann Marier writes informative articles about family life,health problems, and useful house and garden Topics. Her lastest are all about custom outdoor furniture http://www.u-can-prevent-id-theft.com http://www.customoutdoorfurniture.4houseandgarden.com http://www.meatsmokers.4houseandgarden.com
Please use the HTML version of this article at:
http://www.isnare.com/html.php?aid=141251
*********************** ARTICLE END ***********************
- To distribute your articles go to http://www.isnare.com/distribution.php
- For more free-reprint articles go to http://www.isnare.com
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