Learn About The Best Propane Smokers That Grill And Smoke Food
Basically, propane is a reasonably clean fuel that produces dry and red hot heat when burned. It is also smokeless when burned. For generations, thus, cooks have found it useful for cooking food. And today, propane is used in countless barbecues around the nation.
So how do propane smokers actually smoke the meat? If you are using the regular cooking method, then the answer is - no, you cannot smoke the meat.
Most barbecue restaurants add moist wood chips to the propane flame which then produces smoke to "smoke" the meat, adding a great deal of flavor.
Barbecue authorities are less than likely to be satisfied by this method. They consider a smoker to be genuine only if it uses charcoal or wood, and that it cooks food slowly for 10-12 hours at 180-250 degrees.
These days, grill dealers often label and sell propane gas grills as propane smokers. Unless you do plan to follow the cooking methods in barbecue restaurants, better choose the non-propane smoker.
One plus factor for the propane grill is its ability to produce good grilled or broiled food. Meat can be roasted at temperatures reaching 700 degrees (the optimum temperature for broiling) and at the same time allows the cook a great cooking experience as they would have with any other grill.
It is also good for roasting a whole chicken at a smaller amount of time compared to cooking on charcoal grills. However, chicken roasted on a charcoal grill will definitely have a wood smoke flavor and scent.
It has always been the tradition that grilling and roasting be done on wood fires that imparts its smell and flavor to the cooked food. Propane smokers, no matter how hard people try, cannot really produce cooked food that can duplicate these characteristics.
So how do propane smokers actually smoke the meat? If you are using the regular cooking method, then the answer is - no, you cannot smoke the meat.
Most barbecue restaurants add moist wood chips to the propane flame which then produces smoke to "smoke" the meat, adding a great deal of flavor.
Barbecue authorities are less than likely to be satisfied by this method. They consider a smoker to be genuine only if it uses charcoal or wood, and that it cooks food slowly for 10-12 hours at 180-250 degrees.
These days, grill dealers often label and sell propane gas grills as propane smokers. Unless you do plan to follow the cooking methods in barbecue restaurants, better choose the non-propane smoker.
One plus factor for the propane grill is its ability to produce good grilled or broiled food. Meat can be roasted at temperatures reaching 700 degrees (the optimum temperature for broiling) and at the same time allows the cook a great cooking experience as they would have with any other grill.
It is also good for roasting a whole chicken at a smaller amount of time compared to cooking on charcoal grills. However, chicken roasted on a charcoal grill will definitely have a wood smoke flavor and scent.
It has always been the tradition that grilling and roasting be done on wood fires that imparts its smell and flavor to the cooked food. Propane smokers, no matter how hard people try, cannot really produce cooked food that can duplicate these characteristics.
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And don't forget, all smokers get hot, so avoid burns by using bbq gloves. Check out the writer's site about bbq novelties.
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