| Smoking and the use of smokers is the process of | | | | smoker is whether to use wood chips, pellets or |
| cooking food on indirect heat using the smoke to flavor | | | | briquettes. You will want to check your specific |
| the food. Smokers are used for largely meats like | | | | smokers lessons as to which is recommended but in |
| beef, pork, chicken and seafood. | | | | most cases the use of wood chips is easiest and |
| Some splendid examples are: | | | | readily available. |
| - Brisket | | | | There are many types of BBQ Smoker woods |
| - Salmon | | | | available: |
| - Pork Ribs | | | | - Apple |
| - Turkey | | | | - Alder |
| - Lamb | | | | - Cherry |
| Why is Smoking so widespread? | | | | - Hickory |
| The process of smoking is low and slow. | | | | - Maple |
| It�s a lower heat but cooks for a | | | | - Mesquite |
| longer period. This will ensure that what ever you cook | | | | - Oak |
| will be juicy, succulent and will fall apart. | | | | - Pecan |
| Where to start with Smokers and Smoking? | | | | Hickory is one of the more standard woods, followed |
| The foremost options when it comes to smoking are | | | | by Mesquite. The choice is yours as all of these |
| charcoal, electric or gas. Which option is appropriate | | | | woods produce their own characteristics which also |
| for you depends on how involved you choose to be in | | | | depend on the meat you are smoking. More on the |
| the process and where you plan to smoke. | | | | wood and meats on a later posting. |
| With a charcoal smoker, you will need to pay more | | | | To marinade or rub, what is the best? This again is a |
| attention to the smoker on a regular basis as you will | | | | personal choice. And trying both would be a splendid |
| need to watch the temperature and add or remove | | | | and enjoyable experience. |
| coals depending on the temperature. With an electric | | | | If you plan to marinade, make the mix and plan on 2 to |
| smoker, you can set it and simply check it at the | | | | 4 hours for every inch of meat. If you go the dry rub |
| conclusion of the cooking time. | | | | route, it can take 24 to 48 hours in the fridge. But it's |
| One of the highest factors to consider when using a | | | | worth the wait. |