Smoker Box Review
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Showing posts with label Smoker. Show all posts
Showing posts with label Smoker. Show all posts
Wednesday, March 9, 2011
Grillfinity 510101 Stainless Steel Smoker Box
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510101,
Grillfinity,
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Stainless
Grillfinity 510101 Stainless Steel Smoker Box Review
Grillfinity 510101 Stainless Steel Smoker Box Feature
- Deep drawn smoker box turns your charcoal grill into a wood smoker
- Stainless steel construction with polished finish
- Works on almost all charcoal grills
- Professional quality and everyday durability
- Measures 9 x 3.5 x 1.5 inches
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Sunday, January 23, 2011
BBQ Smoking Basics Part 1 - Things Every First-Time BBQ Smoker Needs to Know
The moment has arrived. You finally decided to break down and buy a bbq smoker. Thing is, you're still a bit concerned that it's going to be a challenging and labor intensive process. Do not worry. A well-built high quality smoker will basically watch over itself - leaving you with minimal "at the grill" tending. All you have to do is get the meat ready, fire up the smoker, check in on things now and again, and that's it. Think you can handle it? If so, you're in for some awesome smoked barbecue.
Preparing the Meat
The first step in the barbecue smoking process is to prepare your meat selection. Some barbecue aficionados put the meat in virtually naked, with no seasonings, so that all the flavor can come from the smoke. However, there's no reason you can't spice things up a bit with a good barbecue rub. You'll find plenty of barbecue rub recipes on the web, and channels like the Food Network have regular barbecue shows and online features that will get you started in this area.
Prepping the Charcoal
Once your meat is prepared for smoking, you'll need to get your smoker ready. If you're using a bullet style smoker, I recommend getting your coals burning by using a barbecue chimney - basically a tall metal can that concentrates heat on the coals to get them going quickly. It's very important that you not use the pre-treated style charcoal briquettes, as the chemicals they're soaked with will make your meat taste bad. My personal favorite is natural lump charcoal. It's as simple and pure as it sounds, and it can be found in most local grocery or home improvement stores.
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When you are grilling with your bbq smoker grill, you are actually entering into a practice that folk have been doing for millenia. Smoking beef adds an additional dimension of flavour to your barbecue, and it also insures that the beef is cooked more exhaustively than with normal open-flame barbecuing.
There are many different ways you can get a hazy flavour into your meat. Cooking your beef over an open pit is the oldest and, potentially, the most efficient strategy. It also takes more effort and time than other strategies.
You may try and add a hazy flavour to your beef using liquid smoke. This product is added directly to the beef, usually as a part of the marinade.
There are a number of different brands and kinds of grills available on the market today that offer you a smoke trough. You can place chips of wood (mesquite, hickory and alder are a selection of the most typical types) in the trough, which should then add smoke to the cooking process.
One of the biggest differences between smoking your beef employing a bbq smoker grill and employing a standard grill is where the heat comes from. The heat in a smoker grill is a firebox, instead of open flames.
This makes it so that the beef doesn't seal. While a traditional grill will cook your meat at five hundred degrees or more, a smoker cooks it at about 2 hundred degrees.
One of the things to watch out for when you're smoking meat using a BBQ smoker grill is your cooking time. You want to lengthen the cooking time, as it requires a while for the smoke to be absorbed into the beef. You need to use a lower temperature when you are smoking the meat than you would if you were just grilling it.
One thing that you can work out in time is that specific types of woods tend to accent certain meats. As an example, if you'd like a mellow flavour for the meat, consider using apple wood chips. This is especially good for meats like pork and lamb.
Hickory and alder are superb for ground beef. Cherry and mesquite do very well for steaks and roasts.
Utilizing a smoker can actually add a whole new dimension to your barbecuing. You can almost guarantee that your visitors will see, and appreciate, that smoked flavour when they take that first bite. For better tasting barbecue, consider a BBQ smoker grill.
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Smokers are smokers. grills are grills. If you want to slow cook a piece of meat and transform it into a smoky treat, you need a real bbq smoker. If you want to grill a great steak or hot dogs for the kids, you need a grill. bbq and grilling are different tasks and they require different tools. It's that simple.
Or is it?
You can actually do a very good job of smoking with a Weber kettle grill. While the spherical kettle model may not be a true Weber BBQ smoker, it can produce world-class BBQ when used in the right way. Here are a few Weber BBQ smoker secrets that will take you from being just another griller into the realm of world-class BBQing!
The Indirect Answer
The most important part of turning your kettle into a Weber BBQ smoker is understanding the importance of indirect heat. If you just toss your meat on the grate with the lid in place, you're not going to make a BBQ masterpiece. Instead, you'll end up with a diamond-hard chunk of overcooked carbon. The Weber kettle is made for grilling, after all.
The trick to using it for BBQ is to avoid subjecting the meat on the grate to high heat. Instead, you need to set things up so that the meat is subject to a consistent, lower temperature for a longer period of time. You can create that indirect heat arrangement in two ways.
First, you can simply place the coals on one side of the lower grate, placing the meat on the other. This will keep the meat from direct heat, but it will also expose one side of the meat to higher temperatures than the other. Thus, you can get the BBQ job done, but you'll need to rotate your meat frequently.
Second, you can create a slender ring of coals around the outside of the lower grate, placing the meat in the middle of the cooking grate. This strategy increases the risk of too-high temperatures, but will reduce the problem of uneven heat.
Keeping it Going
Real BBQ isn't fast. It takes a long time to smoke meat properly. As such, you'll need to maintain the temperature within your Weber BBQ smoker for a longer period than a standard supply of coals will allow.
The solution to this challenge is to regularly add new fuel to the smoky fire. You'll need to consistently add new coals to your heap (or heaps) throughout the smoking process.
Charcoal isn't Enough
Great BBQ comes, in large measure, from great smoke flavors. You may enjoy the smoky flavor of charcoal briquettes (some people do), but they're no substitute for real wood. You don't want to create a Weber BBQ smoker and to rely only on a bag of charcoals to create great, tender meat.
The fix is simple. Purchase and utilize wood chips in your favorite variety and make them a part of your cooking. You'll need to add them frequently, just as you will charcoal, to maintain both the ideal cooking temperature and to create the perfect flavor.
If at First You Don't Succeed
Your first efforts at BBQing on your kettle may not be perfect. That's okay. You'll learn from experience. Eventually, you'll discover your preferred method of indirect heat creation, what you need to do to provide a consistent temperature and the idea wood/charcoal mix to create perfect flavor. When you reach that point, you'll be happy with your "multi-function" unit. You'll still be able to grill like a champ and you'll have a top-notch Weber BBQ smoker at your disposal!
See Also : |Buy Barbecue Accessories| | Grill Basket Article | | BBQ Accessories | BBQ Tips for All Holiday
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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.
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.
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.
Related : |Buy Barbecue Accessories| - Rotisserie Basket - BBQ Tips for All Holiday
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As thrilling as the sight is of the best commercial grade barbecue smoker trailers that look like compact smoke houses, the ability to build a bbq smoker provides priceless gratification and bragging rights. A smoker will generally have a closed box for wood or coal, called the fire box, where it is burned with little oxygen to produce smoke and not fire. Smoke vents to a bigger closed box for the meat, called the smoking chamber, where it gathers into a cloud and is exhausted out right away. The result is juicy, tender barbecue slow-cooked with indirect heat by the smoke cloud.
The offset barrel smoker is the classic design when you build a bbq smoker, still reflected in the best barbeque smokers available. Holding a grill rack for the meat, a cylinder shaped smoking chamber is attached at one end to a cylinder shaped fire box, and at the other end, to an exhaust chimney.
Tiers of grillware housed in a steel drum is what the UDS, or upright drum smoker, looks like. At the bottom is the wood or coal grill rack, separated by some gap from two or more racks overhead for the meat. If there is a water pan in the space between the wood and meat grills, then it is considered to be a water smoker. Newer 6 rack refrigerator style smokers like from Brinkmann are an offshoot of the UDS.
When you build a bbq smoker, variations of the smoking chamber are countless, such as sheet steel with tubing, a water tank or a sizable metal trash can.
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