When people think of the word "cure" and the idea of a Bbq smoker grill, their thoughts often turn to brining and otherwise properly preparing meat. While it is often important to cure meat properly prior to smoking it, there is a distinct kind of "cure" that is just as important when it comes to smokers.
Smokers are made from metal that has cut and shaved down to originate precision parts. The manufacturing process produces metallic dust and residue along with small shavings. That's an unavoidable part of the building process.
Smoker Grill
The manufacturers of your Bbq smoker grill also took the time to coat and paint the unit in order to safe it from the elements and rust. That complex the application of heavy-duty chemicals and toxins.
After a grill's construction, it generally sits in a showroom or warehouse until purchase. Dust will settle on the unit. Shipping crates and boxes comprise dust and other particulates, too.
All of these elements are on your smoker grill at the time of purchase. They all share something else in common: They make lousy condiments! These are not the kind of things you want to eat. You do not want their flavor becoming a part of that brisket or Boston butt you picked up at the meat counter. When you cook on your Bbq smoker grill, you want to taste the wood smoke and the succulent meat. You do not want to sit down to a feast of nasty tasting residues and potentially unhealthy toxins.
That is why it is significant that you cure your smoker. You need to get rid of the shavings, dust, particles and normal ickiness that accompany every new smoker.
Fortunately, that is a relatively easy task. The best way to do away with unwanted elements is to blast them into oblivion with a wholesome dose of heat. You can cure your grill by firing it up, sans meat.
Start by getting the smoker hot. Elevate the internal temperature of the smoker to at least four hundred degrees and pronounce it at that point for almost one-half hour. At that point, you can back off the heat a bit. Take it down to about two hundred and fifty degrees and keep it operation for two or three added hours.
That exposure to higher temperatures will burn off the residues you do not want to eat and will allow you to avoid turning an otherwise great cut of meat into a dining disaster. Curing your smoker does not take much effort. It is not particularly time lively and it is not complicated. However, it is essential.
Before you think smoking anything, be unavoidable to cure your Bbq smoker grill.
The Right Cure For Your Bbq Smoker Grill
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