Smoked Meat: Get Delicious Meat Using Any Kind Of Smoker
Sign in
  • BLOG
  • Editor's Picks
  • |
  • Technology
  • |
  • Entrepreneurship
  • |
  • Business
  • |
  • Finance
  • |
  • Career
  • |
  • New India
  • |
  • Entertainment
  • |
  • Others

    • Smoked Meat: Get Delicious Meat Using Any Kind of Smoker
    Smoked meat can be prepared using three different types of barbecue smokers including Offset smoker, the kettle style of smoker and the vertical smoker. A vertical smoker suits to those who are having less members in their home as this type of smoker has only one chamber, with the fire at the bottom of the chamber and the meat supported to be kept on racks suspended over the fire. The kettle type of smoker is similarly like a Weber grill which is set up for smoking barbecue by building a fire on only one side and keeping the meat on the other side. The meat in this smoker is smoked by indirect heat. The offset smoker has two chambers. One is called the firebox and other is called the smoke chamber.

    Smoking meat is an entertaining thing to do with friends and family. Doing this automatically increase the taste of the smoked meat. All types of meat like poultry, pork, beef, wild game and fish etc can be smoked in all the three types of smokers. Proper heat requires in smoking these all meat. These can be purchased from any department store or grocery store.

    Some of the vital points that need to care at the time of smoking any kinds of meat are as following:

    Use of Right Temperature

    Smoking any kind of meat require a temperature of 145°F to 180°F which is sufficient to make sure your meat is well cooked. The temperature as well depends on the type of meat you are cooking.

    Use of Types of Wood

    There are many types of wood which can be used in smoking many types of meat include Maple, Oak, Cherry, Apple, Hickory, Pecan, Persimmon, Grape, Peach, Red Oak, Ash, Cedar and more. These wood's are usually helps in getting a delicious smoked meat.

    Steps to maximize Flavor

    Make sure your grill is clean before smoking
    Use lighter fluid to start the charcoal and let burn until there's no more flame
    Do not put the wood directly on the coals
    When the wood is simmering place your chicken to the other side from where the coals are
    Rotate your chicken periodically also

    For more information about Smoking food, please visit www.skintologyny.com
    start_blog_img