The Lang Model 60 BBQ Smoker

At the time we wrote "Competition BBQ Secrets", we were using the Lang Model 60 exclusively. So all the tips in the book will work on this barbeque smoker in addition to all others. The Lang Model 60 is a very nice smoker. If you don't mind the little bit of extra work involved in running a traditional, wood burning, offset barbeque smoker, then the Lang smoker is the way to go. Some people will only cook on traditional style offset smokers, so smokers that run on propane or pellets like the Traeger pellet smokers are out of the question. Hard core, barbeque to the bone, traditional BBQers will always cook on an offset smoker because they can use all natural wood which produces the best smoke flavor. A lot of the best barbeque teams do use pellet smokers and some of them even use charcoal, so I guess it is an argument that will never be settled.

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The Lang Model 60 barbeque smoker is unique in that it has a metal plate that runs just above the firebox opening all the way to the other end of the smoker. At the other end, there is a two inch opening the entire width of the barbeque smoker. So the heat and smoke travels under the metal plate, to the other end, up and over the meat, and then out the smoke stack which is on the same side of the smoker as the firebox. This accomplishes two things...

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1) The smoke is distributed more evenly throughout the cooking chamber.

2) The heat is also distributed more evenly thus eliminating those troublesome hot and cold spots found in a more traditional offset barbeque smoker which does not have the plate (the smoke and heat would just travel from the firebox directly into the cooking chamber and then out the smoke stack which is on the opposite side of the barbeque smoker).

Here's some points to remember...

* The steel plate heats up and thus provides a more even heat source under the meat.

* There is a lip at the other end of the steel plate so you can close off the drain valve and fill the plate with water and you've got yourself a big water pan. This really produces some nice and tender barbeque.

* The end of the plate near the firebox and the plate sides are welded completely shut to the side of the cooking chamber.

* There is a drain valve that runs from the steel plate through the bottom of the tank.

* Usually, no water or dripping ever get into the bottom of the tank.

* Drippings from your meat will vaporize on the steel plate (if you have not filled it with water) thus producing a moist cooking environment in your barbeque smoker.

The Lang Model 60 BBQ Smoker

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How to Choose a Barbecue Smoker

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 choosing a barbecue smoker grill.

smoker barbecue grill

Cost
A smoker should be a long term investment. As a general 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 maintain a charcoal or wood fire for long burns, consider gas or electric. Smoke is generated by heating shavings or sawdust. You will sacrifice the authentic wood smoke flavor and the feeling of pride and accomplishment derived from managing a fire properly for a long time to produce outstanding barbecue.

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

The Good-One Smoker/Grill is more expensive but is well built, durable, and controllable, holds temperature 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 maintain the proper temperature and avoid flare-ups.

Capacity
Are you just going to cook for family 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 Cheaper the smoker the more bolts to hold it together, thus causing heat loss among the bolt joints.

Temperatures and Smoke
Temperature is really 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 temperature 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 bottom spinners Do not let the fire smolder or starve for air.

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

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

How to Choose a Barbecue Smoker

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Traditional Brinkman Smoker

A traditional Brinkman smoker will be run off charcoal, as opposed to modern versions that are now electric. Although it is argued that using an electric smoker should be preferable as it is much less harmful to the environment, being entirely free of Co omissions, somehow using an electric smoker takes away from the tradition of ash and smoke that come side by side when we think of smoked foods, or having a family get together for a barbecue.

smoker bbq

Traditional Brinkman smokers that are charcoal run are very competitively priced, and will guarantee you that authentic smoked food. But, don't forget about the time consuming element when using a charcoal smoker, as opposed to an electric smoker with wood chips and water. Apart from the constant need to top up with charcoal, we mustn't disregard the ash and general mess made when using a traditional smoker.

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So if you have a large open space, in a garden, outdoors and away far enough away from your house for flying ash, than a traditional Brinkman smoker is your answer. Designed like a barbecue, but with an erase to lift and close the lid, result is absolutely mouth watering, really giving your food that traditional barbecued flavoring.

So when purchasing a smoker, if we are going to opt for a traditional smoker, as opposed to an electric one, then first make sure about the limits that may be in place on CO emissions in your area. Once sure that you are not breaking any local law set in place, all that is left is for you to try out your smoker. A basic recipe for a novice is a brisket of beef. Leave the brisket marinating over night, and simply add to your lit smoker, and close the lid, remembering to control the charcoal level as well as the temperature of the appliance.

Traditional Brinkman Smoker

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BBQ Smoker Grill

You could go for ,000 worth bbq smoker grill but it's always better to go for a small portable grill. The expensive ones are custom-made hence you will find differences between a normal one and a custom-made one. Nevertheless the portable grill is easy to operate and will prove to be a great grill. Once you get the hang of a portable bbq smoker grill, you could go for the pricier ones.

smoker box

The small portable grills come with spacious room to cook meat and as well as hold temperature. Remember that smokers have performance based function in them. These are just perfect for large family gatherings. If you have a small portable, it will do the job.

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Apart from the capacity of the smoker grill you will also find two different types of smokers; dry heat and water pan. Water smokers are where there's a separate pan which divides the fire from the cooking chamber. Once the fire gets heated up, it turns to water which is called wet heat. This will make the meat look moist. The water pan is also known as heat regulator which keeps the inside temperature at a modest level.

The second type is known as the Dry heat smokers or often called as ''Stick Burners''. These do not have a water pan. Most people prefer Dry heat smokers as the meat does not get moist. The meat gives out more of a smokey effect.

Bbq smoker grill have various models such as electrical, gas and charcoal. Electric makes cooking as well as smoking easy. The electrical units get heated faster and bring down the cooking time. Most electric ones are compact and you will find enough space for cooking.

Gas ones run on gases like propane. This type of bbq smoker grill also uses wood and charcoal to give out the smoke. The gas oneare designed in a way that meat gets the right amount of heat and smoke.

The type of bbq smoker grill one chooses is totally up to one's preference. The choice is endless and if you are not sure as to which one to go for check online.

BBQ Smoker Grill

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Electric Smoker - A Modern Gadget For Traditional Cooking

Electric smokers are modern gadgets for an age-old tradition. Smoke cooking has been around for centuries but Americans are still hooked and fascinated with the flavorful aroma of smoked meat up to this day. Proof? The fact that smokers are still very much in demand just like the ubiquitous grill. But modern living is not as compatible with this type of cooking at times because of the time and the attention it requires. The answer to this is the electric smoker.

smoker bbq

Electric smokers still smoke food the traditional way - you still need hours on end to do the meat. You still use wood chips or sawdust for the flavor. And you still come up with great-tasting smoked products. But the difference lies in the fact that you need not 'baby sit' your smoker. You put in the meat, set the timer, thermometer and smoke gauge and leave it as it quietly smokes your food to perfection. This is a perfect solution for the cooks who like to throw in their food and forget about it until it's ready. These user-friendly smokers simply need to be plugged into an electrical source to do their work, effectively removing all fire-tending duties from the smoking process.

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With an electric smoker, you have absolute control over the temperature and therefore, the amount of smoke inside the chamber. These are crucial factors in the outcome of the cooking process. You will have the ability to reach a certain temperature and keep it at that throughout the smoking process if you want perfectly-smoked foods.

Once you have set the temperature at the desired level, it will remain there until the smoking is completed. You need not go and check if the fire is still on or something like that. One of the great things about these electric smokers is that there is no tending required. Just plunk your seasoned product onto a rack, put a chunk or two of hardwood into the wood box, plug it in, turn it to the desired temperature, and walk away until it's done.

This means that an electric smoker gives you the best of both worlds - the control over the smoking process and the convenience of just letting it be until it's time to get the food out of the smoker.

An electric smoker works much like the other types - wood, charcoal or gas. The main difference among these types is the source of heat with which to create the smoke and cook the food. There is one disadvantage to an electric smoke in that they do not produce as much smoke as wood smokers do. This disadvantage is offset by the ability to use controlled heat that allows you to keep the same temperature for many hours at a time.

Obviously, an electric smoker uses electricity for its source of heat. Unless the source is switched off, your electric smoker will keep on producing the heat needed for the smoking process. It is actually the most convenient type of smoker. Its only downside is it is not always possible to bring it to the beach if you are not sure of any electricity source.

If you want to enjoy sumptuous feasts of smoked ribs, barbecue, salmon or chicken every so often, it is so possible with an electric smoker. Try one today.

Electric Smoker - A Modern Gadget For Traditional Cooking

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Are Pro-Grade BBQ Smoker Pits Worth The Money?

You can walk into a major "everything under one roof" retailer and find a variety of BBQ smoker pits for sale. Some of them will cost less than fifty collars.

smoker barbecue grill

You can also check out BBQ specialty stores that carry high-end products from the best manufacturers. You will soon discover that you can purchase smokers that literally cost thousands of dollars. There are smoker pit options on the market that have sticker prices larger than those found on late model used cars!

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Are those pro-grade BBQ smoker pits really worth the money? Do you need to make an investment in expensive equipment in order to enjoy BBQing?

The answers to those questions are highly dependent upon your personal goals with respect to the unit. Different folks have different ideas about using a smoker. Thus, one person's assessment of a smoker's value may be radically different from another person's view.

If you are looking for a way to make an occasional chicken or long end of ribs, you may be more than happy with one of the extremely small BBQ smoker pits that cost very little money. Even if one of those tiny fifty-dollar models will not do the trick, you may be happy with a slightly larger, low-cost unit.

If, on the other hand, you are ready to make your move onto the professional BBQ circuit or if creating spectacular BBQed meats is part of your business, you may find that only the very best smokers on the market can do what you need them to do.

Those who are very serious about the world of BBQ will not hesitate to tell you that the most expensive, large units are with every penny. They will talk about the flexibility, options and accessories available for more expensive BBQ smoker pits. They will point to the lifetime durability of the heavy-duty smokers, too.

Meanwhile, people who are more interested in BBQing meat only once in awhile and who don't have plans for their output beyond a family supper will tell you that they are extremely happy with their smaller BBQ smoker pits.

Is a large, expensive smoker right for you? Only you can answer that highly individual question. It depends upon the usual amount of meat you will be BBQing, the frequency with which the unit will be pressed into service and your own budget.

There is no doubt that pro-grade BBQ smoker pits are worth the money for some people. Whether they are right for you will depend upon your expectations, plans and present circumstances. Carefully consider those issues and you should be able to determine if the top of the line units are worth the money in your situation.

Are Pro-Grade BBQ Smoker Pits Worth The Money?

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Using a Smoker Box on Your Grill

Using a Smoker Box while grilling is an excellent way to give your meals a great full, smoky flavor. You can find them in all sizes and prices. They're perfect for smoking fish, steak, ribs, chicken and more! I recently got one and found it easier to get that great smoky taste on small meals than using my big smoker. Of course, if I had a big cooking job, I'd elect to use the smoker, but for small cooking chores, you might find that using a smoker box is a great way to go.

smokers outpost

To use your smoker box, get a bag of wood chips like hickory or mesquite chips (Don't use chunks)

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* Soak wood chips for approximately 20 minutes. (or a full day.)

* With the lid open or off and fill box with wood chips.

* Place smoker box on top of rocks or briquettes on one side of the grill.

* Light your grill, as you would normally.

* When smoke appears start the cooking process.

* Smoke will last approximately 15-20 minutes and will enhance the flavor of your favorite dish.

* Before reusing the Smoker Box, dispose of ALL the residue in the box, refill with FRESH and reuse.

TIP: What I do with my smoker box is that I go ahead and start cooking my meat as normal, making sure I sear the meat before the box starts smoking. Once the box starts smoking, I turn down or shut off the side of the grill opposite the smoker box and transfer all the meat to that side. (opposite the smoker box) The meat should be already seared and just about cooked by now, and now we are mostly just flavoring the meat with the smoke from the smoker box.

Different wood chips used for smoking:
Hickory is a great all-purpose wood, especially recommended for all cuts of pork and chicken.
Apple is exceptionally good for fish and fowl. The greener the wood, the sweeter the smoke flavor that will be imparted.
Other fruit woods, such as cherry, mulberry, pear and peach are good for fish and poultry, including any wild foul.
Grapevine is also good for fish and poultry, including any wild foul.
Pecan is another good all-purpose wood, recommended for all cuts of pork.
Use persimmon with beef or pork. It is also good for wild game.
The bark, roots and wood chips of sassafras are good for smoke flavor in fish and poultry.

Using a Smoker Box on Your Grill

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Is Smoker Cooking For You?

There are many ways to cook outdoors. And if you ask anyone that loves to prepare their meals this way, you will find many differing opinions as to what is the best way to perform this task. There are probably two main ways to cook outside and that is with the barbecue grill or with a smoker.

smoker barbecue grill

Many will explain that using the barbecue grill is the best way. This way of cooking is a great way to prepare a meal in a relatively short time and is normally the first method that is learned by many. Anyone that uses this method will have different opinions as to which is better the wood grill, the propane grill or the charcoal grill.

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Those in the other camp will rave about how smoker cooking is the best route. This is a longer method but delivers a very delicious, moist flavorful meal. And, again, those that support this method will be divided as to the best smoker be it gas, wood, or electric.

Both methods have their pros and cons but the one that I prefer is smoker cooking.

What Is A Smoker?

Most cookers do not provide the heat directly to the meat. They are constructed so that the fire is normally in an offset fire chamber. This is so that the heat and smoke will move around and thru the meat indirectly. The food will never come in direct contact with the flame and as such will not get burned. Also, because the meat is not directly over the flame, any juices or oils that may drop will not cause the flame to flare up.

Probably the biggest difference between barbecue cooking and smoker cooking is that the wood is used to generate a flavorful smoke and not just the heat. There are many types of wood that can be used in a smoker. The different types will provide a very different flavor.

One of the most popular wood to use is that of the hickory tree. This creates a heavy, smoky flavor. The smoke created by wood from fruit trees like apple and pecan will generate a lighter, sweeter flavor. Another wood that is used in the southwest is that of the mesquite tree.

If You Are An Impatient Person, Do Not Use A Smoker

If you want a meal that will be ready in a short period of time, smoker cooking is not for you. It is a process that takes more time than it would using the barbecue grill. This is due to the fact that the meat is not placed directly over the heat source. Obviously, the length of time will vary with the type of meat and the temperature in the smoker.

When you are smoking a piece of meat that weighs about 4 pounds this should take more than two hours. On the other hand, cooking the same piece of meat on a barbecue grill may take less than an hour.

What Can You Smoke?

The only limitation as to what you can cook on a smoker is your imagination. Any meat that you can cook on a kitchen stove or a barbecue grill, you can cook on a smoker. You will find many recipes for cooking all kinds of different meats. Some of the more popular dishes include pork ribs, fish, chicken, turkey, and the famous beef brisket.

Along with the different flavors you will get from the different woods, you can change the taste by the use of the meal by the way you season the dish. Another way to enhance the flavor is to place fruit juices in a bowl over the heat source. I have used pineapple and apple juices with some garlic in a bowl to create a very different taste.

There are many ways to cook outdoors. And you will find most cooks will have their favorite way and will argue that their way is best. But, one way that I have found to create fantastic meals is thru the use of smoker cooking.

Is Smoker Cooking For You?

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Barbeque Smoker Maintenance

Barbeque smoker maintenance is sometimes low on the priority list because many of us that live in the northern part of the United States hate to think of the end of the barbeque season. The smoker barbeque season does come to a close at about the end of October. It's prudent to think about how we will store the smoker until next season.

smokers outpost

Many of us "Q" aficionados have a lot of money invested in our smokers. A good smoker barbeque chef will always take care of that investment by executing the proper steps for maintenance of the smoker.

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I know that a number of barbeque chefs continue to cook during the cold weather but I'm not one of them. It's not my idea of a good time to be outside checking the smoker when the temperature is in the teens and twenties. That said, inspect your smoker and do a little preventive maintenance by following these steps.

First, make sure that it is clean. This should be done as a matter of a good home maintenance practice but, if you have not, clean it out. Be especially vigilant to look out for any large accumulations of grease. If found, clean them out. To prevent this in the future be sure to use drip pans when cooking.

Never let ashes stay in the smoker. Always remove ashes once they are cool. This is another practice that should take place every time the smoker is used. If the ashes get wet it will cause the formation of an alkaline solution that reacts with metal damaging the smoker. Wet ashes will cause premature death of any smoker. If ashes remain use a vacuum to clean them out before putting the smoker away.

Check the smoker for dings, gouges, scrapes, and scratches. If compatible with your smoker, sand the area and use a little high temperature paint to repair (on the outside of the smoker only). Do the same for rusty areas.

Lubricate any hinges, wheels, doors with a little WD40 lubricant. Tighten any bolts or screws that have come loose over the season.

Finally, use a cover for you smoker, especially if it is stored outside. If you don't have one, make one from some tarp material and make sure that it is tied down securely. The wind can get pretty blustery during the cold weather months.

If you do these simple preventive maintenance steps, next years barbeque season will have one less worry for great smoked "Q" cooking.

Barbeque Smoker Maintenance

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Barbecue Secrets - Pizza in the Smoker!

Most people tend to think of a barbecue smoker as being exclusively for meats, fish and poultry. Actually, there is hardly any limit to the types of things that can be prepared in a smoker. Fruits, vegetables cheeses, desserts and even pizza can take on incredible flavors when cooked properly in a smoker.

smoker cover

This article focuses on one of my favorites; the barbecue pizza. There are tons of ways you can do this, but I'll give you a few of my favorites which are guaranteed to please any crowd. The barbecue pizza works best when your smoker temperature is around 275-300 degrees. Many smokers have a difficult time getting and maintaining a temperature much higher than this anyway, so just do the best you can to get yours good and hot. You will need the following for one pizza:

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One already prepared and baked pizza crust. These are available at any grocery store and usually come two to a package. Boboli makes a pretty good one. A bottle of your favorite barbecue sauce. About a cup of cooked chicken that has been chopped into small pieces. The ideal chicken to use would be some that you already prepared in your smoker. Maybe it was leftover from last night's barbecue. Leftover pulled pork works well too. About half a can of pineapple chunks Thinly sliced red onion (as much or as little as you like) Two cups of grated mozzarella cheese

Assemble this just as you would any other oven baked pizza. Spread barbecue sauce over the crust, add your cheese and other toppings and slide it into the smoker right on top of the grates. This will produce a crispier crust, or if you prefer a softer crust you can place the pizza on a cookie sheet. Since everything is already cooked, all you are really doing here is browning the crust a bit, melting the cheese, warming the other ingredients, and incorporating a nice smoky flavor in your pizza.

This is just one idea. The sky is the limit with pizza so use your imagination. The recipe above works great with shrimp or salmon instead of chicken or pulled pork. How about a dessert pizza? Take the same prepared crust and spread it with a thin layer of softened and sweetened cream cheese. Top that with small pieces of fruit like fresh chopped pineapple, sprinkle a little cinnamon and sugar on top, and you've got yourself a hot dessert with a subtle smokiness that is fantastic!

Barbecue Secrets - Pizza in the Smoker!

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The Meco Smoker: A Viable Option

If you are interested in joining the growing ranks of backyard pit masters, a Meco smoker may be a great choice. Meco equipment is not necessarily considered the best in the industry, but the company does produce solid smokers that are more than capable of producing a great rack of ribs or a succulent brisket.

smokers outpost

It is hard to generalize about Meco smokers because they take a variety of forms. Meco targets its product line at the non-commercial consumer, and most units are not oversized. However, they do range from relatively small "once in awhile" units to larger smokers suitable for a family that loves several BBQ meals every month.

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Size is not the only variable when looking at a Meco smoker. Unlike many manufacturers who specialize in only type of smoker, Meco offers multiple configurations. If you are a wood-burning traditionalist, you can find a Meco model in line with your preferences. If you would prefer to smoke with charcoal in a bullet smoker, Meco has a smoker for you! If you are ready to go electric, Meco makes plug-in models. They are covering all of the bases!

In terms of quality, Meco generally receives acceptable reviews. You will not find too many consumers who have been dissatisfied with the actual sturdiness or longevity of their smokers. If you follow the manufacturer's instructions and use good common sense, you can count on your Meco cooking for several years. They may not be expensive units, but they are not low-grade garbage. They will withstand regular use without incident.

Some reviewers have been critical of the Meco cooking experience, however. Do not be too concerned about these negative reviews. First, most bargain smokers fall short of the expectations of the BBQ pros who tend to write reviews. Second, with a little work and keen observation, you can learn the strengths and weaknesses of a Meco, allowing you to consistently produce great BBQ. Third, some of those critical assessments are written by people who could not BBQ their way out of a wet bag of wood chips! If you are willing to work with the smoker, you will be well on your way to churning out some great "Q".

Meco smokers do not have the name recognition or reputation of some more expensive and better-established brands. That does not mean they are a horrible choice, however. The countless people who have enjoyed finger-licking meals that came right out of Meco smokers will undoubtedly testify to that fact! A Meco smoker may not be the best value brand on the market, but they are good smokers. If you are looking for an affordable smoker and see a Meco model at a great price, do not hesitate to pick it up. It will do just fine!

The Meco Smoker: A Viable Option

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The Weber Smokey Mountain Cooker Smoker - The Best Way to Cook a Beef Brisket

The Weber bullet smoker is a tried and true smoker for everything from ribs to chicken. Customers speak very highly of its ability to maintain an even temperature for hours which in turn, can produce some of the best smoked meats and fish you will ever taste.

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This grill is on the higher end regarding price, but will last several years providing many barbecue pork or beef briskets. Because it is built from a well known grill manufacturer, you know it is a brand that will be the highest quality materials and craftsmanship.

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Customers will comment on how easy their favorite meat dish on the Weber Smokey Mountain Cooker Smoker and how they are the envy of their neighbors over and over again.

This article is intended to guide the normal weekend warrior on the basic steps to use the Weber Smokey Mountain Smoker to create a delicious brisket that will make you the talk of the town.

Before attempting the feat of Smoking a Brisket, it is important to select the proper cut and understand that the size of the cut can determine the cooking time it takes before you can serve a finished product. Smoking a brisket will take about 60-90 minutes per pound and should be taken into account when planning your meal.

It is recommended starting with your local butcher to help you choose the best cut of meat for your project. Since there are many grades, you want to select a cut that fits within your budget. Once you have picked your brisket, it is time to determine the type of wood you will use to flavor your brisket through the smoker. Although there are many hardwood choices like mesquite, oak or hickory, you may want to select a wood that does not overpower the meat. If this is your first attempt at smoking, it is recommended you select a wood that will generate a mild taste. Oak is probably the best choice as it is the most versatile hardwood used in many cookouts.

Now that the wood and cut of beef have been chosen, it is time to prepare the brisket. Using a rub to season the meat, select a combination of spices or use the basic; Garlic powder, pepper and salt recipe)to cover the brisket and "rub" the entire cut and let marinate while you get the Weber Smoker stoked up to the proper temperature.

Start with a clean unit. remove any material left over from the last cookout. Light the Charcoal using a chimney starter. Be sure to place the chimney starter on the unit, not the ground. The heat from the unit can be dangerous if left sitting on concrete while the charcoal begins to heat up. Once the charcoal in the chimney starter has turned to a chalky gray color add to the bottom of the grill. (Be careful to use heat resistant gloves) Add more charcoal and wait for the rest to turn to a light gray color Begin to assemble the rest of the unit and add cool tap water to the water pan Adjust vents to maintain temperature of about 225-250 degrees Add wood chips, or if you prefer, 3-5 fist sized chunks of the preferred hardwood to the coals. Add meat and cover. Monitor temperature and adjust vents accordingly Remove Brisket using the 60-90 minutes per pound rule of thumb. Remember the smoker's montra "Slow and Low heat will generate a great tasting of meat"

The Weber Smokey Mountain Cooker Smoker or Weber Bullet can provide many great smoked dishes over the years... Trying different cuts of beef or other meats along with experimenting with different hardwoods will add to the countless variety of flavors you can experience.

The Weber Smokey Mountain Cooker Smoker - The Best Way to Cook a Beef Brisket

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Big Green Egg Smoker BBQ

In the world of smoker grills, no one holds a candle to the Big Green Egg. Maybe you have heard of it, or maybe you even own one? If so, you know that the Green Egg smoker is unparalleled in its capabilities to consistently cook at temperatures such as 700 degrees Fahrenheit.

smoker grills

You can even cook pizza in it! But you can do a lot more too. Let's focus on the benefits of using the grill as smoker throughout this article, because that is one of the things that people love so much about this product.

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In using the Green Egg smoker, you will want to keep the temperatures in the range of 200 and 275 degrees Fahrenheit. Also, you will need to use smoldering wood to achieve that taste and texture and essence that is a smoked meat. Because the Green Egg Grill is enforced by its amazing ceramic kamado style walls, you can maintain a low temperature like this without really having to watch over the thing for hours at a time. Just get the temp where it should be and it'll hold itself there. (You won't get this with other grills.)

Now, what you've got to do is soak a bunch of wood chips in a liquid of your choice. Then you take these and just mix them on in with your charcoal. This is like the ground of Heaven itself. And you will see this a few hours later when you're eating your smoked meats.

Ideally you're going to want to get hardwoods in order to utilize your Green Egg smoker to its full capacity as the superior product on the market today. Every wood is different. Over time everyone figures out what they like and don't like. But one thing is agreed upon: the flavor of a thoroughly smoked meat is just something that is rare in these days of fast food and microwave preparation. We forget that sometimes good barbeque takes time.

In terms of what kind of soaked wood to use, think about apple or cherry trees. Maybe you want a whiskey soaked wood for your smoker. As I have said, feel free to experiment. There are no wrongs or rights; only people sitting on the sidelines and people jumpin' on in to find out what the Green Egg smoker can do for them and their guests.

A word about hickory chips: This probably the first thing you think of when you think about smoked BBQ. Hickory flavor! Oh, it sounds so good. Basically, use hickory when you're smoking red meats. That is the rule.

As you've seen, the Green Egg smoker is very accommodating to a variety of tastes and preferences. It will serve up some of the best meat you've ever cooked yourself. I guarantee that.

Big Green Egg Smoker BBQ

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The Right Cure For Your BBQ Smoker Grill

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 different kind of "cure" that is just as important when it comes to smokers.

smoker bbq

Smokers are made from metal that has cut and shaved down to create precision parts. The manufacturing process produces metallic dust and residue along with small shavings. That's an unavoidable part of the construction process.

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The manufacturers of your BBQ smoker grill also took the time to coat and paint the unit in order to protect it from the elements and rust. That involved 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 contain 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 essential that you cure your smoker. You need to get rid of the shavings, dust, particles and general 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 healthy 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 maintain it at that point for approximately 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 additional 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 consuming and it is not complicated. However, it is essential.

Before you consider smoking anything, be certain to cure your BBQ smoker grill.

The Right Cure For Your BBQ Smoker Grill

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The BBQ Smoker Trailer - Portable Delicacies

The average person will either move a smoker by shoving it from one side of the patio to the other or by having the movers place it in the back of a truck. You are not the average person, though. You want to take your BBQ show on the road! You need a BBQ smoker trailer.

smoker

Let us get one thing out the way right from the beginning. The average weekend pitmaster does not have a need for a BBQ smoker trailer. These trailers are not for the kind of person who occasionally enjoys whipping up a short end of ribs.

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A smoker trailer is usually reserved for those with a commercial interest in BBQing or those who frequently participate in the growing world of competitive BBQ. Those who do not have a serious need to make their BBQing portable will not make the sizeable investment often required to purchase or build a BBQ smoker trailer.

Now that we have established the kind of person who might be interested in a barbecue smoker trailer, let us discuss the two different types of trailers.

There are trailers that are built to move a smoker. These are often homemade tools, custom-built to fit an existing smoker unit. You will sometimes see these used by competitive BBQ teams who need a way to move their big ol' pit from one spot to another easily.

Some of these BBQ smoker trailer units are simple, streamlined exercises in mobility efficiency. Others are rambling, unique creations that nearly defy description.

The other kind of barbecue smoker trailer actually integrates the smoker with the trailer into one piece. You will see these on the competitive circuit too, but they are also extremely popular with those who sell BBQ from a variety of locations. These trailers allow their owners to smoke up their all-American delicacies from anywhere.

One can sell BBQ from a street fair in the afternoon and from a shopping center parking lot in the evening. The next day, it may find its way in front of a grocery store thirty miles away. An integrated BBQ smoke trailer is a must for those who want the ability to sell their meat from anywhere at any time.

Do not worry about a trailer if you are BBQ activity is limited to the patio. However, if you feel a strong need to serve brisket in Austin one day, ribs in Kansas City on another and pulled pork in Charleston a few days later, you are going to need a BBQ smoker trailer. These tools are not for novices, but many professional pitmasters cannot imagine life without them.

The BBQ Smoker Trailer - Portable Delicacies

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An Important Review of the Bradley Smoker BTIS1

If you are looking for a clean burning smoker, which is self-contained and needs minimum attendance then go for the Bradley Smoker BTIS1. This is a fully automatic, four-rack outdoor food smoker. This Bradley smoker functions on an exclusive set-up that ensures consistent temperature while cooking. Therefore, you must not expect high temperature acids, gases or resins that could interfere with the flavor or food appearance. Even the aftertaste is great and you could cook ribs, picnic shoulders, salmon, Boston butt and ribs. These types of meats are very delicious.

smoker bbq

This model is useful for hot and cold smoking. Due to this, you could also use this as a slow roasting oven or cooker. Controlled and consistent temperature levels improve the food tastes. The traditional smokers need constant attention and you need to monitor the temperature. You could raise it or drop it depending on what you want to cook. Nevertheless, with this model, there are no such issues and for the weekend smoker, the Bradley Smoker BTIS1 is the way to go.

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You do not need to make rounds close to your smoker every now and then when you are in the midst of your party. You should consider several things first. With this smoker, you get to enjoy your own party and at the same time serve appetizing food to your guests. It is very simple to set up this product. Since it is just the size of a little fridge, you could take it wherever you wish to set up your barbecue session. Whether you are partying indoors, in your backyard or near your pool, you can pull this machine anywhere. You could grill at the same time as chatting.

This smoker is a very simple and a straightforward machine to use. You slide in the trays, go as per instructions, season and smoke. Even cleaning it is not a big deal. It is much easier than cleaning propane grills. You could even wash the water pan, racks and tray in your dishwasher. You could use this fabulous machine to smoke cheese, bacon, sausages, hocks, pork ribs, turkey, chicken, vegetables, and fish. This is a much better alternative to charcoal fired or wood chip fed smoker.

The smoke flavor it gives to the food is very subtle and sweet. Moreover, its flavoring is rather consistent. You will never get an unpleasant burnt taste. Just set it and let the machine do its job. The Bradley Smoker BTIS1 is a perfect tool for people who love to have smoked meats and enjoy entertaining their guests too. The body is compact and looks amazing with a smooth black finish. It is a superb cold smoker and all its happy users have been loved it.

An Important Review of the Bradley Smoker BTIS1

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Tips For Buying Or Building a BBQ Pit Or Charcoal Smoker

When I cook over any kind of outdoor BBQ pit, I like to use a charcoal smoker. I like the flavor that charcoal and wood put into the meat and there is no other way of duplicating that flavor other than using the real thing. Woods that I use in addition to the charcoal currently include apple, hedge, and hickory. Right now I use two different types of BBQ smokers.

smoker box for gas grill

My main smoker is a horizontal barrel type charcoal smoker with an offset firebox. One of the main reasons I like this charcoal smoker so much is that you can use it as a smoker or as a grill. It has plenty of room to fit big cuts of meat such as beef brisket or ribs. Using the smoker is fairly self explanatory. If you are slow cooking a cut of meat, build your fire in the fire box on the end and place your cut of meat in the middle of the grill area. You will have to set the vents on the end and on the top to try and maintain a constant temperature. Basically, you want to create a "draw" that pulls the heat and smoke from the fire across the meat and out the top. If you are grilling hamburgers or steaks, just build your fire in the main barrel, directly underneath your meat like you would any other grill.

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The other smoker that I use is an upright barrel type charcoal smoker. These types of smokers have a place to build the fire at the bottom with the main grill part towards the top of the barrel. Many smokers of this style also have a pan in between the fire and the grill that you can fill with water to keep moisture in the meat. I do not use this pan since I have other methods of keeping the meat moist. I have found that this type of smoker works great for cooking chicken and smaller cuts of meat such as roast. It is rather difficult to cook larger cuts of meat such as brisket or ribs. Also, the meat sits directly over the fire, which I don't like to do for the larger cuts that have to cook slow. Chicken can cook a little faster. One advantage of the upright style smoker over the horizontal style smoker is price. The upright style is cheaper due to its smaller size. Just keep in mind what cuts of meat that you will be cooking if you are shopping for a charcoal smoker and make sure what you buy will accommodate your preferences.

There are also many different types of gas and electric smokers. Many people enjoy using these and have used them with excellent results. They are a little cleaner to use and easier to get the fire started. Again, my preference for a charcoal smoker is simply because of flavor. Homemade bbq pits and smokers are quite common as well.

Tips For Buying Or Building a BBQ Pit Or Charcoal Smoker

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Learn How to Smoke Barbecue - What is a Water Smoker?

There are a few types of different styles of barbecue smokers for making smoked barbecue. The first is the offset smoker. With this type, the fire box is on the side of the smoke chamber, and the meat sits on grills inside the smoke chamber and is subjected to low heat (approximately 235 degrees) and wood smoke. The second type is the Kettle type smoker (an example of this is the well loved Weber Kettle that everyone owns, or at one point in their life has owned.) The third type of smoker is the vertical type. In the vertical type, the fire is built at the bottom of the smoke chamber (picture a large cylindrical object, like a large garbage can,), there is a pan over the fire which contains wood chips that when heated will provide additional smoke. Above this pan are racks that the meat sits on while smoking, and above the meat is a tight fitting lid that has some type of ventilation system for smoke flow release.

smoker box for gas grill

A water smoker is a type of a vertical smoker. A water smoker, in addition to the pan with the smoking soaked wood chips, has a pan of water which sits directly above the wood chip pan. This pan is filled with water. The water in this pan helps keep the meat moist during the low and slow cooking process. As the fire burns, it heats the liquid in the water pan, which causes water vapor to mix with the smoke and help keep the meat moist during the cooking process.

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Learn How to Smoke Barbecue - What is a Water Smoker?

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How You Can Become A Non Smoker

One of the biggest problem any smoker faces when giving up is stopping being a smoker and becoming a non smoker.

smoker

It may sound fairly easy to you - you stop smoking and there you are, you're a non smoker.

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Unfortunately, as many smokers will attest to, it's not actually that easy and is much more involved than just putting down your cigarettes.

When you become a smoker you change your identity. For many people smoking becomes a part of their life and so a part of their identity.

When something becomes a part of your identity then it becomes very difficult to stop it, unless you change your identity again. You can stop the behaviour but unless you change your identity, you may find it very hard to resist restarting the behaviour.

Typically, a smoker will quit, then start again, quit, then start again and repeat this process UNTIL they change their identity. As soon as they mentally become a non smoker, they will simply stop smoking and have little or no desire to go back to being a smoker.

You will hear of people who managed to literally quit smoking overnight. They did it because they encountered a situation which caused them so much pain that they instantly changed their identity and became a non smoker.

This is, of course, one way to do it, but avoiding excess pain is always a good thing I say, and there are much easier ways to change your identity so that you become a non smoker.

The simplest way, which takes the longest, is to keep telling yourself you are a non smoker as an affirmation. Just keep saying something like, "I'm a non smoker" and put the force of your belief behind it.

There much quicker ways such as hypnosis, which allows you to make fundamental changes to your identity relatively easily and quickly, much more so than an affirmation like mentioned in the previous paragraph.

Whether you visit a clinical hypnotist for a face to face session or purchase a hypnosis CD such as the Free From Tobacco program, you will be able to change your identity and become a non smoker.

If you are serious about stopping smoking, then you need to look closely at how smoking is tied into your identity and then work on changing your identity so that you are a non smoker. You will then find it very easy to actually stop smoking and stay stopped.

How You Can Become A Non Smoker

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How to Buy a BBQ Smoker Trailer For Business

There are countless ways to enter the BBQ business, popularly, by vending or catering, as a professional chef or through competition barbecues. Start small with a concession stand or mobile cart, or aim higher by having a BBQ smoker trailer. Short of building a restaurant, it is your own mid-sized roadside BBQ eatery on wheels that's as casual and friendly as a backyard barbecue, albeit with more people digging in.

smoker

The outer shell of your BBQ smoker trailer should reflect your desired image. Select a style smartly, from cabin to lodge, motorized, open air, shack, shed and traditional trailers, based on the look and feel you want. Consider having a custom trailer built to your specifications, which usually takes just 4 to 8 weeks to get done. Shells, interiors, accessories and generators are also available separately.

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The actual BBQ smoker should complement your interior layout and desired cooking scenario. Choose from mounted, towable or tailgate, in standard sizes of 4, 6, 8 and 10 feet, small size of 3 feet or custom sizes. Remember that commercial grade cookers have higher cooking capacities than traditional pits. A rotisserie smoker will automate the rotating of meat and save you a good amount of manual labor.

With a BBQ smoker trailer, you will yield tender and tasty barbecue slow-cooked on low heat compared to cooking in charcoal grills. As an added bonus, you can pre-cook meat to save time and then move it to the smoker where you can keep meat hot and juicy longer so it may be enjoyed in that state.

How to Buy a BBQ Smoker Trailer For Business

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