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.
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.
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. Check out www.offthepit.com for bbq recipes, tips, and other information regarding outdoor cooking.
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The Basics of BBQ Grilling – From Start to Finish
What sets grilled food apart from every other kind of cooking is the deep, seared flavors and wonderful aroma you create in the grilling process. When food is placed directly over a hot cooking grate, it develops multiple layers of great tastes and beautiful grill marks. Juices drip through the grate and into the heat source of the grill, adding an irresistible aroma to the food. Grilling over direct heat allows you to caramelize the sauces on the surface of the food. If you are considering using a commercial barbecue sauce, keep in mind that most of these sauces contain sugar or other sweetener, which will have a tendency to burn over the intense heat of a grill. It is best to wait about fifteen minutes or less before the food is done before adding barbecue sauce. It will then turn into a sweet and delicious glaze, instead of a charred and bitter coating.You can give your grilled foods a bolder smokiness by using wood chips or wood chunks. Soak them in water for at least thirty minutes, and then add them to the grill. Some gas grills come with smoker boxes that sit between the cooking burners. These get so hot that the wood will smolder instead of just burn up.When using a charcoal grill, all you have to do is drop the wood over the hot coals. A good technique is to use wood chunks or chips in combination with indirect heat. In other words, the food sits in the middle of the cooking grate, while the heat is either side of the food. This allows you to cook larger cuts of meat very slowly, giving the smoke time to penetrate the meat. 10 tips to great grilling success: 1. Always buy the best meats. A poor cut of meat can never be saved by even the best grilling techniques.2. Be as organized as possible. Always have your food, sauces and equipment by the bbq grill when you are ready to start cooking. 3. Allow your meats to sit at room temperature for about thirty minutes before grilling.4. Try experimenting with different kinds of woods for different kinds of tastes.5. Always make sure you have enough fuel or charcoal before starting.6. Use a chimney starter to start charcoal fires. If you choose to use charcoal lighter fluid, allow the fluid to soak into the coals for about 10 minutes before starting the fire. This allows the coals to start slowly and burn off the bitter fluid.7. Cut down on flareups and burned meat by keeping a clean spray bottle filled with water handy. When flames start to rise, spray a little water on them to keep them down. Try using apple juice instead of water to add some extra flavor.8. Never stab your meat with a fork or knife after the grilling starts. The juices will flow right out of the meat. Use tongs to turn the meat.9. When using indirect heat methods, keep the bbq grill covered most of the time. Opening the grill will cause you to lose heat rapidly.10. After cooking, let the meat rest for a few minutes. The juices will redistribute through the meat, and not run out onto the plate.Over time, these bbq techniques will will become second-natured to you. You will be organized, efficient, and cooking great bbq grill foods for years to come. The only thing that will change from each grilling experience will be the food.
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