Barbecuing with a Smoker
Barbecuing with a Smoker – origin and usage
A Smoker is an oven which is fired with wood or charcoal. The food will be cooked gentle or cured. Like in the case of indirect barbecuing, the goods are not placed directly over the embers. The current barbecue Smoker developed due to a method to cook meat for a couple of hours in a hole in the ground which is fired by embers. This technique was used by low income households in the 18th and 19th century in the the US. Like this, even meat with a substandard cut or structure which is difficult to cook over an open fire could be prepared tasty with spices. In the southern states of the US more and more techniques to cook meat were developed. For example, a steel bath tub has been used to cook meat gentle. On the one side the wood or charcoal is placed, on the other side the meat. Nowadays, the most common design is the offset or barrel smoker. This smoker is build with steel tubes which should have a diameter of 40 to 60 cm. The ideal material thickness of 5 up to 10 mm. Other smokers are the reverseflow smoker, pellet smoker, ugly drum smoker, water smoker and many more.
Barbecues, Smoker and smoking accessories – all available in our THÜROS Smoker range
The classic barrel smoker has a large cooking chamber and a small cooking chamber which is placed on one side of the larger chamber and is located a little lower. In this so called side fire box, the wood or charcoal will be lighted up. We recommend to use beech wood or other untreated hardwoods such as oak, alder, apple, hickory or cherry.
Meat, poultry and fish are cooked in a barbecue smoker with the hot air or smoking procedure. The typical air temperature in a cooking chamber for barbecuing is between 90 and 130 degrees Celsius. For this procedure, a fire will be made in the open side fire box of the offset or barrel smoker. More fuel will be added as long as it results in an adequate firebed. After that, close the lid of the box and adjust the temperature in the large chamber by using the air vents on the side fire box and the chimney.
Smoker lighting instruction
For further firing, an other small piece of wood is added to the firebed. This can be done approx. every 30 minutes. For a quick ignition, the wood piece can be preheated on the hot plate of the side fire box. The wood should be dry as well as burn clean and well. An excessive smoke development should be prevented to ensure no soot on the food. On a barbecue smoker, various dishes can be cooked. Originally, only meat has been prepared over a fire. When food is cooked in the smoky air of the fire, all dishes gain the typical barbecue flavour which is smoky and spicy in taste. The smoked flavour can be reduced by using grill briquettes instead of wood. To change the flavour of the smoke or to have the fitting smoked aroma for the meat, various types of wood can be used. For example, wood from fruit trees give the food a sweet taste. Whereas beech or oak wood gives a strong and spicy taste to the grill goods.
Caution: Conifer wood should not be used in a smoker. Because of the contained resin, more smoke can accure when burning it in the small chamber. Furthermore, the food can get a bitter taste.
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