Smokers are nearly every grilling connoisseur’s favorite go-to item. Why is this? Smoking has to be one of the most intricate and custom methods of cooking. Becoming a smoking expert takes a little time, but once you’re in your comfort zone, it will easily become your favorite method of cooking, too. Ultimately when utilizing a smoker, you’re going for absolute perfection in your food that you’re cooking. Just thinking about the smell given off by a smoker can inspire smoking experts to want to go get their smoker started, no matter what time of day it is.
The most commonly used smoker is a water smoker. By utilizing a water smoker you will be capable of smoking your meats at temperatures below 300°F for several hours. When smoking your meats, you will need to remember a few things:
- The charcoal burns within the bottom sector.
- In order to get the best smoky flavor possible, it is imperative to add wood chunks to the coals immediately. Raw, or uncooked meat will absorb the smoky flavor best.
- Make sure you utilize the water pan. The water pan will be seated in the middle; underneath the meats and above the charcoals. It serves multiple purposes. The water pan will ensure that no fat drippings get onto the coals or smoking wood chunks, while also keeping the temperature lower. By perfecting this part, you will be able to maintain a cooking temperature of 225°F-250°F for 4 to 6 hours!
- Smokers have two vents; one vent on the top and one on the bottom. Leave the top vent in the open position to allow the smoke to escape. The bottom vent is specifically intended for temperature control. The more closed the bottom vent, the less oxygen gets to the coals and the lower the temperature will be. You will probably have to play around with this to get it just right.
- If you’re seeing very little smoke coming out of the top vent, it’s probably a good idea to add one or two more chunks of wood to the coals. Chunks have a consistent burn duration, but you may need to check your coals to ensure they have enough time left, or if you need to add more charcoal also.
- Whenever adding water to the water pan, or adding wood chunks or charcoal to the smoker it is imperative to keep the lid on the smoker. By decreasing the amount of time you have the smoker open, you will be able to keep a steady temperature. This is imperative as a slow, steady cooking process is required to achieve the best smoking results.
In regard to smokers, the one thing that absolutely separates us from other grill suppliers in our region is the simple fact that we are the only supplier of smokers. After you have purchased your smoker and all the equipment to go along with it, we will take the time to cover all aspects of how to properly smoke your food. By the time you leave us, you will be ready to begin experimenting and perfecting your own smoking technique.
To see the multitude of smokers that we at Backyard Middle East have to offer, give us a call at +966.13.845.6798, or come visit our storefront. We will be more than happy to answer any and all your questions regarding any grilling methods, especially when it comes to smokers. We look forward to hearing from you soon!