Some outdoor cooks prefer barbecue while others prefer the slower method of smoking. While both methods have their advantages, many swear by the distinct flavor advantages of smoker cooking. While cooking with heated smoke will take considerably longer than with straight heat, it is a more flavorful way of cooking.
Typically, smoker cooking has an offset fire chamber, which provides a means of the heat and smoke from the burner to pass over and through the meat. The flame itself never comes into contact with the food and therefore will not burn it. Neither will the oils and juices that drip from the cooking meat ignite short bursts of flame that can cause flare ups and scorched food.
The type of wood used in smoker cooking also helps determine the flavor with most people using hickory to provide a heavy smoky flavor to the meat. Apple and pecan wood is sometimes added to lighten the wood smoke flavor and wood from fruit trees will make for a slightly sweeter flavor.
Smoker Cooking Not For The Impatient
When smoker cooking it must be realized that this type of cooking cannot be hurried. It is going to take time to properly cook your food in a […]

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