|
 |
Some Facts about Food Smoking
DID YOU KNOW? You can food smoker on any BBQ with a lid, so try it out on your exsisting BBQ. All it will require is some wood chunks that you place directly on the fire or wood chips which will need a homemade tin foil pouch with 2 small holes on each side for the smoke to escape from.
DID YOU KNOW? Although smokers are specially designed to smoke food, they can also be used to BBQ (Grill), Roast Water Smoke and steam food.
DID YOU KNOW? Smoking food is easier and requires less hands on time than traditional barbecuing. This is because once you have the fire going the smoker does the rest and your meat can't burn as it is too far away from the fire.
Which Food Smoker is right for me?
If you are new to food smoking then consider the Amigo Vertical Smoker, not only a great smoker it can be used as a BBQ, roaster or water smoker as well. It also has enough cooking capacity for both family and friends.
What about Horizontal Food Smokers
If you want to BBQ most of the time and smoke occasionally, then consider a horizontal smoker / grill as horizontal smokers have a large grill area and are also great for indirect cooking, (this is where you have your fire on one half and you meat on the other). Indirect cooking is also much healthier as the meat won't get burnt.
For the expert smoker we have recently introduced the Rumo Special Edition Smoker which is similar to the Cimarron Heavy-Gauge Charcoal/Wood Smoker & Grill, made in Germany to exceptionally high standards and is in a class of its own. Please feel free to call us on 01483 889666, we will do our upmost to help you.
|
|
The Different Methods of Cooking Explained
BBQ / Grilling
Barbecue abv. BBQ is grilling food on a portable device with metal grill. This method of cooking took longer to catch on in the UK than in other parts of the world, but now is a regular way of cooking especially in summer. Burgers and sausages were the most popular grilled/BBQ food, the more adventurous have now moved onto grilling chicken, steak, chops and vegetables skewered. Barbecuing is relatively easy once your fire is just right and the guest arrive on time. It is very much a hands on activity making sure you turn the meat before it burns - manage flare ups with a beaker of water which should be kept close at hand. Failure to do this will require you to rush inside, frantically fill anything nearby in which time the meat has been burnt beyond recognition. Indirect grilling is becoming more popular. See indirect cooking/grilling.
Indirect Cooking/grilling/barbecuing
Indirect cooking is very similar to barbecuing/grilling, the idea is that the meat is not placed directly above the coals and therefore is not prone to burning as with traditional grilling. To cook your meat using the indirect method you need to have your charcoal on one half of the barbecue and then place your meat on the half with no fire below it (your bbq will need a domed cover). This turns your BBQ into an oven. Cooking times are longer - the meat remains moist as the cover keeps the moisture in and has no direct heat to burn out the juices. A much healthier method as burnt meat is not good for you. You can also use a vertical smoker for indirect cooking as there is much more distance between to the coals and the meat, therefore the meat can't burn.
Food Smoking
Smoking meat, joints, ribs, fish etc. uses the indirect method of cooking with the introduction of smoke and requires a vertical or horizontal smoker or a BBQ with a lid. The results from this method is a tasty, moist and succulent food. Smoking is done at lower temperatures and therefore takes much longer - not a problem because once your fire is right you just leave the meat to cook/smoke, it won't need turning and the fire won't flare up - although you will occasionally need to check the meat and make sure the fire is producing the right temperatures (please refer to the food smoking instructions / recipes in "Food Smoker Tips / Recipes" section on this website). The smoke is produced by placing wood chunks (about 2" x 2") directly on the fire or wood chips or pellets placed in a stainless steel smoker box, which is then place directly on the fire.
Water Smoking
Please see Food Smoking above. Water smoking is food smoking with the introduction of a water bowl (supplied with the Amigo, Frontier, and Brinkmann vertical smokers). The water creates a moist cooking environment resulting in the most tender and succulent meat ever. You can add beer or herbs to the water for additional flavour. Water smoking can be done on a BBQ with a hood - you will need an old pan for the water, best results are be achieved with a vertical smoker.
Vertical Smokers
Vertical smokers like the Frontier, Amigo and Brinkmann Smoke n Grill are likened to a vertical barrel and are used to smoke, water smoke, grill and roast food. It is this versatility that make them so popular. They will have at least 2 cooking shelves, a water bowl and adjustable vent to control the internal temperature. They use less fuel and are a good size for entertaining friends and family.
Horizontal Smokers
Horizontal smokers are like a barrel with legs and are well suited for smoking and grilling for larger numbers. For smoking the side box is used as the heat and smoke source which feeds the main chamber with the meat in it, this doubles the cooking capacity. Great for BBQing/grilling due to the large amount of grilling space. Chargrill, Proq and Brinkmann are amongst the most popular suppliers of horizontal food smokers. A must if you need to cater for large groups of people.
|
|
Tips on using your ProQ for Roasting, Grilling or Smoking.
Using the ProQ as a Grill
To grill your food on a ProQ BBQ you will need the base unit, charcoal basket and one of the grills. Start the charcoal in the charcoal basket until the charcoal has no more "black bits" visible.
Place the grill on the brackets just inside the lip of the base - you are now readt to cook. Use the lid if the flare ups get out of hand or keep the lid on if you want to use it like a Weber "Kettle".
Using the ProQ to Roast
To roast your food on a ProQ BBQ you will need the base one or both cooking chambers (dependent on how many people you want to feed), the water pan and the lid. Start the charcoal in the charcoal basket until the charcoal has no more "black bits" visible. Whilst you are waiting for the charcoal to burn down, you can prepare your cooking chamber. Fill the water pan with water. For extra flavour you can add beer, wine or some herbs of your choice. Some people think that the water pan has no effect on the end results, but I always use one - it will catch the dripping which can be use to make a tasty gravy. If you don't want to use water, fill the pan with clean sand, as you still need to have a buffer between the food and the fire. Place the food on the grill, just above the water pan and once the charcoal is ready, place the cooking chamber onto the base unit. Place the lid onto the cooking chamber, sit back and enjoy the party. A medium size chicken should take about 3 hours, but it's always best to use a probe thermometer to be sure it's done.
Using the ProQ as Smoker
To roast your food on a ProQ smoker set up the unit as if you are going to roast, the only difference is that you will be adding some wood chips, chunks, pellets or dust to create smoke. The amount and type of wood added will determine the amount will determine the smokey flavour, as each variety of wood, imparts a different taste to the food. Experiment by mixing different wood types together. The smoking wood is usually added at the begining of the cooking process, and if a very slight smokey taste is what you're after, just a handful of chips, should do the trick. Add more chips if you want a stronger flavour. Smoking is easier than barbecueing as once setup you need only check the fire every 30 minutes or so. It is a good idea to have lit charcoal ready in case you need to add more.
|
|
