Smoker Grill: June 2011

Cabela's Premium Stainless Steel 7-in-1 Cooker-Smoker

Posted by admin at 4:36 AM 0

Cabela's Premium Stainless Steel 7-in-1 Cooker-Smoker Video Clips. Duration : 0.77 Mins.

saveys.info Cabela's Premium Stainless Steel 7-in-1 Cooker/Smoker The Premium 7-in-1 Smoker/Cooker combines gas smoker, charcoal smoker, gas grill, charcoal grill, camp stove, deep fryer and seafood boiler into a single unit. The 19" LP gas cooker with hose, regulator and 45000-BTU burner fires up with a simple push of a Piezo ignition system. Dome-mounted heat indicator helps you regulate the heat as needed for efficient, even cooking. Two porcelain-coated cooking racks let you cook up to 50 lbs. of meat on two cooking levels. Deep, 10-1/2-qt. fryer/boiling pot and perforated basket included. Split-body design for easy access. Drop-in stainless wood access door. Stainless steel finish. Gas cylinder not included.

Keywords: cookers and smokers, smokey mountain cooker smoker, smoker cookers, weber smokey mountain cooker, smoker cooker, oven smoker, electric smoker, meat smokers, electric smokers, smoker grills, barbeque smokers, meat smoker

Unique Design Barbecue Smoker- BBQ Pit - Gas Grill - Charcoal Grill Combo Houston TX 832-289-7080

Posted by admin at 6:48 AM 0

Unique Design Barbecue Smoker- BBQ Pit - Gas Grill - Charcoal Grill Combo Houston TX 832-289-7080 Tube. Duration : 3.47 Mins.

www.oldbuzzardsmokers.com Houston BBQ Pits, Smokers, Trailers. Old Buzzard Smokers has a NEW, Unique, One of a Kind design for barbecue smokers for routing the smoke so you don't have to keep moving the food while cooking it. Just set it on the grill and relax till it's done! Couldn't have an easier BBQ Pit to work with! Old Buzzard Smokers also has a NEW, Unique Combination Smoker Grill you'll love. Cook with wood, charcoal or propane gas - You Decide! Also residential & commercial trailer smokers and free standing smokers. We'll deliver locally in the Houston, TX area or ship anywhere in the USA. My name is Mike Westergren and I've been smoking on conventional smokers (firebox on one end and smoke stack on the opposite end) ever since high school. I found that the conventional pit was always too hot on the firebox end of the pit which made me constantly rotate the meat from firebox end to smoke stack end of the pit to keep the meat from burning on the firebox end. I just knew there had to be a better way. So over a period of years through trial and error I finally found a simple yet effective design which is now known as the Original Old Buzzard Smoker. I have also designed a combination barbecue smoker/gas grill. You can switch off from wood or charcoal to propane gas whenever you want to do some different type of grilling or smoking. It's a great concept and very popular. You won't find another like it anywhere! From time to time I show up at a BBQ cook-off and let ...

Keywords: BBQ pit bbq smokers, trailer pits, wood, propane gas, charcoal, houston, tx, texas, cooking, starting fire, barbecue, barbeque

Venison Stew Barbecue Recipe by the BBQ Pit Boys

Posted by admin at 8:00 AM 0

Venison Stew Barbecue Recipe by the BBQ Pit Boys Video Clips. Duration : 16.97 Mins.

Nothing better than an Open-Fire Stew whether it's venison, beef, lamb, pork, rabbit, squirrel, or roadkill. The BBQ Pit Boys show how easy it is to do using some old-time techniques.

Keywords: bbq, barbecue, venizon, stew, beef, lamb, barbeque, food, grill, recipe, recipes, fire, smoker, cooking, cook, grilled, how-to

Bbq Grills - Some Key Facts to Know

Posted by admin at 7:46 AM 0

Bbq grills come with many makes, features, options. So it is like a work of grills that you can select from. And it's tough to conclude at times. To make sure that you buy the right grill you'll need to be knowledgeable of the features, options that come with acceptable Bbq grills. This should help you in production more efficient and informed decision.

First things first, Btu is a term that you see being used with grills. This term British Thermal Unit, when illustrated. It's a gauge for measuring heat. To illustrate, 1 Btu equals to exactly the chunk of energy that you need for heating a pound of water to 1 degree Fahrenheit temperature. Generally, Btu is taken as the chunk of heating power a grill has.

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Therefore, the higher the Btu, the more the cooking power of Bbq grills. As a minimum, a grill must have 100 Btu's per quadrate inch of grilling face area. Remember that when you wish to have faster than average cooking (or faster searing) then you'll need to have more Btu's (usually over 125Btu/sq. In.).

And secondly, you'll need to conclude on the kind of grilling surface. In fact, all sorts of grilling surfaces are not good for all. And at the end of the day, size does matter. There're four major face types, namely - flat grill, ribbed grill surface, Bbq surface, and nonstick surface. Additionally, there're some grills in particular that have special provisions for wok or rotisserie.

Actually, both of these options are meant for serious kind of grilling connoisseur. When all types of grilling face are of great interest to you, there's good way out! Just buy those Bbq grills that come with convenient interchangeable surfaces - so get all sorts of grilling there is.

Here's a limited something about fuel. Charcoal is normally the highly favorite one, as lots of habitancy love the distinctive flavor of charcoal. And charcoal grills come considerably cheaper as well. Nevertheless, charcoal grills involve hassles when it comes to cleaning and maintaining. There are extra costs involved. Good examples are lighter fluid or charcoal. Inspecting all that, the most mighty kind of grills for smaller areas (like apartment porches or alike) is propane grills.

Propane Bbq grills make use of propane gas for grilling. They are pretty easy to run. Propane grills are considerably faster and simpler when it comes to cleaning. Another benefit is faster cooking. Most natural gas run grills will give you same kind of benefits as a propane grill. And you won't need to occasionally turn tanks.

Bbq Grills - Some Key Facts to Know

SmokeaZ Simple Smoker - Loading the Unit

Posted by admin at 7:30 PM 0

SmokeaZ Simple Smoker - Loading the Unit Video Clips. Duration : 4.78 Mins.

www.smokeaz.net - Once you have assembled the SmokeaZ Simple meat Smoker and placed it on your heat source you are ready to load the smoker with marinated beef jerky meat. The Simple Smoker is comprised of the chip pan, the base, the smoke chamber, the skewers and the lid. The SmokeaZ Simple Smoker can be used on virtually any single point heat source to include an electric heat element, a gas stove, a gas grill, the side burner of a gas grill, a cook stove, or a number of other heat sources. The lid hass a patent pending feature called the "Tab Locking System" whereby the lid has tabs which are inserted into notches that reside near the top of the smoke chamber. Once the tab locking system is engaged you can lift the lid, smoke chamber, skewers, jerky and all off the base allowing access to the chip pan for tending. Now with the upper Simple Smoker assembly removed you can stir the wood chips or add more wood chips and afterward easily set the upper assembly, with beef jerky and all, back on the base and resume the meat smoking process.The meat smoker has six skewers and each skewer can hold 8 to 10 pieces of beef jerky meat. I will thread the meat onto the skewers one at a time at one end of the piece. It is best to thread the skewer through the toughest end so that the chance of the jerky strip falling off the skewer is lessened. Once the skewer is loaded with the beef jerky meat I place it into the notches at the top of the SmokeaZ Simple Smoker chamber. There are ...

Tags: Meat Smokers, Gas Grills, Charcoal Grills, Coleman Stoves, Stainless Steel, Camping, Hunting, Venison, Fishing, Beef Jerky, Outdoor Cooking, Smoked Meat, wood chips, hickory chips, apple chips, cherry wood, mesquite chips, electric heat element, side burner

Smoking a Prime Rib in ECB

Posted by admin at 11:05 PM 0

Smoking a Prime Rib in ECB Video Clips. Duration : 8.37 Mins.

Smoking a prime rib in an el cheapo Brinkmann smoker. YUM, YUM. Christmas Blizzard 2009.

Tags: Smoked, Prime, Rib

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Salmon Recipe

Posted by admin at 10:00 PM 0

Salmon Recipe Video Clips. Duration : 6.12 Mins.

Chef Tony prepares almond encrusted salmon on his Grill Dome and shows you how. Beginning with fresh salmon fillets, chopped almonds, fresh herbs, and Parmesan cheese and ending up with two incredibly crisp salmon steaks. The Grill Dome ensures the salmon will remain moist but crisp, we hope you will enjoy. BBQGuys

Keywords: salmon, grilling, charcoal grill, kamado, ceramic cooker, outdoor cooking, outdoor, fish, cooking, recipe, instruction, natural, lump, charcoal, smoking, smoker, seafood, tender, flaky, baton rouge, Louisiana, LA

Coffee Dry Rub Recipe for Barbecue by the BBQ Pit Boys

Posted by admin at 4:56 AM 0

Coffee Dry Rub Recipe for Barbecue by the BBQ Pit Boys Tube. Duration : 4.42 Mins.

This classic Java Dry Rub for Barbeque is a Pit Master favorite, and a "secret rub" for many. It tastes real good on Pork, Beef, and Chicken, and best of all, it's real quick and easy to make.

Tags: bbq, barbecue, barbeque, dry, coffee, rub, beef, ribs, chicken, pork, recipe, food, grill, recipes, cooking, cook, grilled

Perfect Grilled Venison Tenderloin

Posted by admin at 10:19 AM 0

Perfect Grilled Venison Tenderloin Video Clips. Duration : 10.62 Mins.

Chef Tony prepares grilled Venison tenderloin medallions two different ways on his Grill Dome and shows you how. He begins on the large side of the tenderloin, wrapping the medallions with bacon and follows by herb encrusting the medallions from the smaller end of the tenderloin. Using fresh Rosemary, Mint, Oregano, Thyme, as well as dried Sage, Basil, Cumin, Chile, and Paprika; this is sure to be perfect for any occasion. For more grilling information, videos, tips, and tricks check out www.bbqguys.com or contact Chef Tony direct @ cheftony@shopperschoice.com

Keywords: game, venison, backstrap, bbq, bbqguys, barbecue, barbeque, grilling, cooking, chef tony, baton rouge, Louisiana, tenderloin, recipe, instruction, deer, back strap, Grill Dome, kamado, smoker, charcoal grill, gas grill, reveo marivac, vacuum, marination, healthy, meat, herbs, bacon, encrust, rosemary, mint, sage, basil, oregano, thyme, grill basket, ultimate, perfect, cooking game, hunting, sportsman, jerky, wild game

Primo XL Oval Grill Overview

Posted by admin at 10:37 AM 0

Primo XL Oval Grill Overview Tube. Duration : 5.40 Mins.

www.bbqguys.com Primo XL Oval Overview Video by Chef Tony Matassa.

Tags: primo xl oval, kamado grill, best charcoal grill, big Green Egg

Seafood on the grill

Posted by admin at 4:45 AM 0

Seafood on the grill Tube. Duration : 24.50 Mins.

How to clean, season & grill softshell crabs, Rockfish [whole] on the grill, crabcakes on the grill-demonstration of recipes & techniques. Credits: exec producer:Marc Farris

Tags: news, seafood, grill, smoker, cooking, fish, crabs

Ceramic Grills - A Brief overview

Posted by admin at 12:10 AM 0

Ceramic barbecue grills/smokers, also commonly referred to as "kamados", are steadily gaining more and more popularity among expert (competition) and backyard grill enthusiasts. Ceramic smokers are based on a clay establish that has been around for centuries, most prominently used in the Japanese culture as a rice steamer. Over the years, the structural establish of the earlier kamados has been altered to couple a ceramic shell. Currently, there are close to a dozen clubs that establish ceramic cookers, though new clubs continue to show up on the horizon as the popularity of ceramic grilling continues to increase.

There are many reasons why ceramic grills are gaining popularity, but possibly the most commonly referred to advantages of ceramic cookers over commercial metal charcoal grills or gas grills, is the efficiency of fuel usage and consistency of fire control. As an example, a typical pork shoulder (that's slow cooked for football game day pulled pork feasting!) can be cooked at an exact climatic characteristic for 15-20 hours using only a small pile (1-2 lbs) of lump charcoal. Conversely, ceramic smokers also reach temperatures of 700 degrees or higher and can be used for safely searing a steak at incredibly hot temperatures. It's also important to mention that ceramic grills are commonly carefully safer than typical large wood-burning smokers, in that the fire is small and contained in a ceramic grill and the ceramic material does not show the way heat as well as metal, resulting in a covering that is not as hot to the touch.

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There are several fuel sources when using a ceramic smoker. The most common and recommended fuel is natural, or lump, charcoal. Lump charcoal consists of partially burned hardwoods, such as maple or hickory, and has an advantage over common charcoal briquettes in that it doesn't give off a distasteful odor like the petroleum-containing briquettes often do. Additionally, hardwood chunks or chips are often added to the lump charcoal pile to add various smoked flavors. Most ceramic grill enthusiasts like to experiment with woods such as pecan, mesquite or hickory while grilling/smoking various foods. Next time you sit down at a popular barbeque restaurant or enjoy a meal with a friend who is an experienced cooker, try and place the distinct flavors in the food.

The price tag on ceramic cookers may shock the typical shopper, with a typical range of 0-,000. However, when the capability and versatility are compared to the common gas grill, they are well worth the investment. Ceramic cookers are a straightforward establish and don't need all of the typical component maintenance/replacement that most gas grills do. Additionally, most clubs that establish ceramic grills offer a lifetime warranty.

Ceramic smokers not only grill and smoke foods, but you can also bake on them because of the low consistent cooking temperatures. Many outdoor cooking enthusiasts enjoy using ceramic grills to bake foods such as pizzas and desserts. Considering this versatility, along with the capability of the establish of ceramic grills, if you are serious about outdoor grilling, I very propose you give ceramic grills a serious look for a time to come investment. It most likely will become your go-to outdoor grill/smoker.

Ceramic Grills - A Brief overview

UDS Ugly Drum Smoker - BBQ

Posted by admin at 10:56 AM 0

UDS Ugly Drum Smoker - BBQ Video Clips. Duration : 2.02 Mins.

This is the completed UDS. I've got entirely too much money tied up into this project. If I had more time, I could have scavenged most of the parts or picked them up cheaper at yard sales. I built this smoker in just around 5 hours. That includes the burn out time and painting. Parts list: 55 Gallon drum 22.5" Weber kettle lid Grates and supports: 8x .25"x2.5" stainless carriage bolts 8x .25" stainless nuts 16x .25" washers 2x 22.5" Weber replacement grill grates Air Intake: 4x .75" conduit nipples 3x .75" pipe caps 1x .75" ball vave 12x .75" conduit nuts charcoal basket 1x 18" weber charcoal grate 1x 54"x10" expanded metal grate 4x 3/8"x4" carriage bolts 4x 3/8" nuts 8x 3/8" fender washers Handles: 2x garage door handles 4x .25"x.75" stainless bolts 4x .25" stainless nuts 4x .25" stainless lock washers Thermometer 1x Dial thermometer w/12" probe and clip If you have questions, post em here and I'll do my best to answer them!

Keywords: BBQ, barbecue, UDS, ugly, drum, smoker, upright, smoke, ring, pork, pulled, beef, brisket, chicken, fattie, abt, atomic, buffalo, turds, ribs, st, louis, spare, spares, sauce, fire, thin, blue, food, cooking, kitchen, drums, recipe

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5 Tips For exquisite Slow-Smoked Pork Ribs

Posted by admin at 8:12 PM 0

If you have the right technique, you are going to be able to smoke the perfect slab of ribs. I have competed in competition Bbq for over 10 years... And I have learned the hard way what it takes to cook the ribs that win contests and beat-out every other rib out there.

They can be wet ribs, muddy ribs or dry ribs that depends on your personal preference. But there are a few easy steps that will work with any sauce, dry rub or recipe that you Must ensue to get the competition-quality rib that will blow your friends and house away.

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Forget about that Bbq bistro that cooks the best rib you ever tasted with these steps you are going to take your ribs to a whole, new level.

Tip #1: take off the membrane
On the bone side of your pork ribs, there is a paper-thin membrane that covers the whole slab - and this thin membrane has to go!

Some habitancy propose leaving the membrane on for all kinds of ridiculous reasons... But the last thing you want to do is take a bite of your rib and have a tough piece of membrane attached to the bone.

Not only that, when you leave that membrane on, you preclude your dry rub and your sauce from engaging flavors. I hate to bite into a rib that has only been seasoned on one side.

Tip #2: Ribs Should Be Mahogany - Not Black

You want your ribs to not just Taste amazing, but you want them to Look marvelous too. We eat with our eyes first, so the appearance is very important!

This is why you want to preclude your ribs from burning. The most tasteless way that ribs burn is with a high-sugar dry rub. If you start with a dry rub with a lot of sugar, you are going to end with black ribs because sugar burns fast - and all that sugar on your ribs will burn and leave you with a bitter, black rib. Not good Bbq.

Tip #3: Season Your Ribs!

You want your ribs to have flavor that enhances the pork... And the best recipe is to get a good dry rub and put it on your ribs liberally - and let it set for about 30 minutes before you put them on the smoker. This allows the fibers in the meat to "open up"... Start engaging the flavors in the rub and get ready for the smoker penetration.

Tip #4 Don't Over-Smoker

You are going to put your ribs on a 225 smoker - and they are going to start engaging that smoke instantly. But after about 2 hours (when they reach an internal temp of 160 degrees) those pores are going to start conclusion and they are going to stop engaging that smoke.

If you continue to add smoke at this point - you are going to end up with a bitter, foul-tasting rib. You want a good smoky taste on your meat - but giving those ribs more than 2 hours of smoke will send it into overkill.

If you just switch to a good, clean charcoal after those two hours and continue to cook your ribs slow and low - your pork will turn-out great!

Tip #5: Getting that Wow Factor In Your Ribs...

If you want to get that "Wow" factor on your ribs, you need to use a finishing rub that has a slight sweet and a big kick! You can experiment with different rubs and different levels of sweet and heat, but make sure your rubs aren't in the smoker long enough for the sugar to caramelize and turn dark.

5 Tips For exquisite Slow-Smoked Pork Ribs

Chicken Roast with Giblet Gravy by the BBQ Pit Boys

Posted by admin at 4:05 PM 0

Chicken Roast with Giblet Gravy by the BBQ Pit Boys Tube. Duration : 10.12 Mins.

This whole Roasted Chicken, complete with Giblet Gravy is quick and easy to do on the bbq grill. It's comes out moist and tender if you follow a few simple tricks as shown by the BBQ Pit Boys.

Tags: bbq, barbecue, grilled, chicken, baked, roast, gravy, barbeque, food, grill, recipe, recipes, cooking, cook

Can You Make Great Bbq With A Propane Smoker?

Posted by admin at 1:05 PM 0

Many never-ending arguments and controversies defy resolution. The Republicans and the Democrats just won't see eye to eye. The question of "tastes great" vs. "less filling" will forever linger. There's the matter of the chicken and the egg, the question of either one should roll toilet paper under or over the spindle, and baseball fans continue to take sides on the issue of the designated hitter. The question of the propriety of propane in grilling and smoking is other long-lasting controversy. Some love the convenience, others dismiss the idea of a propane smoker as something akin to sacrilege.

So, what's the truth? Can you make great Bbq with a propane smoker?

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Obviously, the riposte to that question will depend upon your personal preferences in terms of Bbq flavor. If you think the ideal piece of Bbq'd meat still offers diminutive resistance to the bite and has smoky flavor accents, stopping short of the strong smoke flavor of customary pits, you can beyond doubt say that a propane smoker is a great tool in which to get ready a cut of meat.

Those who do appreciate a stronger smoker flavor and a tenderer final goods will reject the idea of a propane smoker. They'll mouth that these beyond doubt suitable units just can't replicate the flavors and subtleties of "real" Bbq.

So, the question of either you can make great Bbq with a propane smoker may beyond doubt be impossible to resolve. However, one can favorably and accurately state that you can originate Bbq that will appeal to some tastes with a propane unit.

The inability of a propane smoker to originate customary Bbq classics stems from the quantity and character of the smoke they produce. The propane is used to originate a fire and that fire is then used to "burn" wood chips or pellets to originate smoke. However, most propane units don't expose the wood directly to a flame. Instead, the wood is located in a perforated metal package that is heated to the point of producing smoke. That technique does yield results, but the smoke isn't as thick or as heavy as it is when one relies on the wood itself (or even charcoal briquettes, for that matter) as a the customary fuel source.

That distinction in the middle of the propane smoker and other options inevitably creates at least some distinction in terms of meat flavoring. The distinction in the middle of a traditionally smoked cut and one made on a propane unit may not be overwhelming, but it will be noticeable.

Whether or not the meat that at last comes from the smoker qualifies as "great" is a matter of taste. The turn over rages on. Purists will find fault in meals smoked in a propane unit. Advocates of propane smokers will mouth that the meat tastes the same--if not better--than what comes out of more customary smokers.

Can You Make Great Bbq With A Propane Smoker?

Real Texas Pit Barbecue Flavor - Slow Smoked Meat Goodness

Posted by admin at 8:22 AM 0

Genuine pit barbecue cooks meat slowly and at a low climatic characteristic from the heat and smoke of a wood fire. No matter how cheap or how tough the meat is before it goes in the barbecue pit (such as beef brisket), it comes out as juicy and tender as the finest, most expensive steak you have ever eaten.

Many habitancy believe the only way to enjoy real pit barbecue is to go to a barbecue restaurant. They have all the equipment, and they well know what they are doing. That may be true, but today there are ways to cook real pit Bbq, just as tender and flavorful as any Bbq restaurant.

Smoker Grill

So how does person go about creating this flavor at home? Many habitancy try to cook pit Bbq style with a kettle grill, using various techniques. Some use a water smoker, which gives great results with some meats, but not so great with others. Still others use a 55-gallon drum converted into a barbecue pit, with tiny success.

To get real smoked pit barbecue taste and tenderness, all you have to do is buy or build a barbecue pit modeled after the ones used in the best barbecue restaurants. You will soon be cooking beef brisket and all things else just as good as good as the finest bbq joints in the country.

Around the early 1900's, German butchers in Texas advanced a brick pit with a metal lid. They did this because there were many cuts of beef that were having to be thrown away because they were too tough for habitancy to eat (again, beef brisket was one of them). Long and slow cooking in those early pits turned those worthless cuts into something edible and delicious.

What you need in your backyard to create those same great Bbq bistro results is something similar to those first German barbecue pits. Your first option, if you have the skills, is to build a brick Bbq pit. A pit such as this should be built big enough for you to create a fire on one side and cook the meat on the other. Or you can build a fire pit next to the food pit, which has an chance to let the smoke and some heat into the cooking pit. This allows you to cook slow and long, as the German butchers did.

If construction a brick barbecue pit in your backyard is not possible, there are many options ready to buy in stores. What you are finding for is a barbecue pit that has a main box or barrel with a lid and a grate where the meat is located on. Off to one side, and situated a tiny lower, is a smaller box, called the fire box, attached to the larger food box. This is where the fire is started and burns from. Smoke and low heat from the fire pass through the chance of the fire box into the cooker box.

This low heat and smoke will create virtually the same results as the finest Bbq restaurants anywhere. Taken care of, a capability barbecue pit will last through many years of great pit barbecue flavor.

Real Texas Pit Barbecue Flavor - Slow Smoked Meat Goodness

How to pick a Barbecue Smoker

Posted by admin at 4:30 AM 0

There are virtually endless variations in methodology depending upon equipment, the style of Bbq or smoker grill and personal preferences. However, here are some universal guidelines for selecting a barbecue smoker grill.

Cost
A smoker should be a long term investment. As a normal rule, buy the best smoker you can afford and justify. Here are some considerations.

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Fuel
If you just don't have time to articulate a charcoal or wood fire for long burns, consider gas or electric. Smoke is generated by heating shavings or sawdust. You will sell out the authentic wood smoke flavor and the feeling of pride and accomplishment derived from managing a fire properly for a long time to produce superior barbecue.

Good-One Patio Smoker/Grills are transported and easy to use. Charcoal will give some smoke flavor which may be supplemented by adding chunks of wood while the burn. The economy water smokers wish a lot of fire tending and are usually modified to heighten performance.

The Good-One Smoker/Grill is more expensive but is well built, durable, and controllable, holds climatic characteristic for a long time and is assembled and ready to Smoke right off the sales floor. Kettles and barrel smokers can be used but special precautions and techniques are required to articulate the proper climatic characteristic and avoid flare-ups.

Capacity
Are you just going to cook for house and a few friends, or have large parties or even do some catering?

Portability
This is how easy it is to move the smoker around, all Good-One Patio models come with 10? pneumatic tire for easy portability.

Metal Thickness and Quality
Check the thickness of the metal construction, also look for Smokers that are welded together not bolted. The economy the smoker the more bolts to hold it together, thus causing heat loss among the bolt joints.

Temperatures and Smoke
Temperature is verily what distinguishes Smoking from other forms of cooking with fire. Smoking is a form of smoke cooking but smoke cooking (which includes higher temperatures) is not necessarily barbecuing. You may use a grill to make barbecue but it is not grilling (also a high climatic characteristic cooking method). Cold smoking is done at temperatures of less than 120º F.

Actually, there are only two rules in Smoking on Good-One Smoker/Grill barbecues...

Low and slow: Long cooking times of four to twenty four hours, depending upon the meat, at temperatures ranging from 200º to 275º F. Measured at the meat level allows tough meat to get tender without drying out. 225º to 250º is ideal.

Keep your smoke sweet: Stale or acrid smoke results in a strong, bitter and unpleasant flavor.

Keep a small but active fire
Maintain airflow through the smoker. Keep the upper spinner open 1 ½ turns and regulate the fire with the lowest spinners Do not let the fire smolder or starve for air.

Use high capability wood for smoke
Wood should be well seasoned, only use green wood if you verily know what you are doing.

Use only hardwoods for smoke. Hickory, oak and cherry are fine customary woods and easy for beginners to use. Avoid wood from conifers or needle bearing trees such as pine.

How to pick a Barbecue Smoker

Traeger T Bone Steak and Chicken Wings

Posted by admin at 4:00 AM 0

Traeger T Bone Steak and Chicken Wings Video Clips. Duration : 2.37 Mins.

Doing a Mothers day Bbq for the family using a Traeger Juniour Grill

Tags: Traeger, Bbq, Smoker, Grill, Steak, Chicken, Wings, How, To, Diy, Pit, Master, Outside, Fun, Food, Tbone

Smoker box for a Gas Grill & Wood Pellets from 5-0 BBQ

Posted by admin at 7:30 PM 0

Smoker box for a Gas Grill & Wood Pellets from 5-0 BBQ Tube. Duration : 3.77 Mins.

A great way to smoke on a gas grill--especially on a Weber

Tags: BBQ, Smoker box, wood pellets, 5-0 BBQ, gas grill

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Pages

Cabela's Premium Stainless Steel 7-in-1 Cooker-Smoker

Unique Design Barbecue Smoker- BBQ Pit - Gas Grill - Charcoal Grill Combo Houston TX 832-289-7080

Venison Stew Barbecue Recipe by the BBQ Pit Boys

Bbq Grills - Some Key Facts to Know

Smoker Grill

SmokeaZ Simple Smoker - Loading the Unit

Smoking a Prime Rib in ECB

Salmon Recipe

Coffee Dry Rub Recipe for Barbecue by the BBQ Pit Boys

Perfect Grilled Venison Tenderloin

Primo XL Oval Grill Overview

Seafood on the grill

Ceramic Grills - A Brief overview

Smoker Grill

UDS Ugly Drum Smoker - BBQ

5 Tips For exquisite Slow-Smoked Pork Ribs

Smoker Grill

Chicken Roast with Giblet Gravy by the BBQ Pit Boys

Can You Make Great Bbq With A Propane Smoker?

Smoker Grill

Real Texas Pit Barbecue Flavor - Slow Smoked Meat Goodness

Smoker Grill

How to pick a Barbecue Smoker

Smoker Grill

Traeger T Bone Steak and Chicken Wings

Smoker box for a Gas Grill & Wood Pellets from 5-0 BBQ

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