Contrary to what most beginning barbecue grill masters might think, it's not the charcoal used in their BBQ smokers that creates the smoke.The charcoal provides the heat, but its the wood that gives up that smokey goodness!When you smoke meats, you're bathing them in a constant and strong stream of wood smoke. This smoke is created by limiting the amount of oxygen available to the wood as it burns. Doing this causes the wood to smoke rather than burn. You also want to help the smoking process along by pre-soaking your wood chips or chunks in water for about 30 minutes before adding them to the fire. The more we can slow down that burn the better. .Choose and experiment with all types of wood for your BBQ smoker - including apple, hickory, mesquite, cherry, and oak. Wood chunks and chips are available in bags at the grocery store or via the Internet from specialty sites as well.If you're feeling experimental, some interesting woods you can use in your BBQ smoker include apricot, peach, pear, orange, and grapefruit. Each of these types of wood will give your barbecue a different taste. For instance, apricot wood provides a mild, fruity sweetness that goes great with meats like chicken, turkey, pork and fish. Orange wood provides a medium smoke flavor with just a small hit of fruit flavor.If you want a real treat, and something that your friends will be talking about for years to come, fill your barbecue smoker with wood from the barrels used to house Cabernet wine! A rich, deep, dark purple color is the first thing you'll notice, followed by - of course - the remarkable taste! .
Tuesday, September 25, 2012
BBQ Smoking Basics Part 2 - Feed Your BBQ Smoker the Good Wood
Contrary to what most beginning barbecue grill masters might think, it's not the charcoal used in their BBQ smokers that creates the smoke.The charcoal provides the heat, but its the wood that gives up that smokey goodness!When you smoke meats, you're bathing them in a constant and strong stream of wood smoke. This smoke is created by limiting the amount of oxygen available to the wood as it burns. Doing this causes the wood to smoke rather than burn. You also want to help the smoking process along by pre-soaking your wood chips or chunks in water for about 30 minutes before adding them to the fire. The more we can slow down that burn the better. .Choose and experiment with all types of wood for your BBQ smoker - including apple, hickory, mesquite, cherry, and oak. Wood chunks and chips are available in bags at the grocery store or via the Internet from specialty sites as well.If you're feeling experimental, some interesting woods you can use in your BBQ smoker include apricot, peach, pear, orange, and grapefruit. Each of these types of wood will give your barbecue a different taste. For instance, apricot wood provides a mild, fruity sweetness that goes great with meats like chicken, turkey, pork and fish. Orange wood provides a medium smoke flavor with just a small hit of fruit flavor.If you want a real treat, and something that your friends will be talking about for years to come, fill your barbecue smoker with wood from the barrels used to house Cabernet wine! A rich, deep, dark purple color is the first thing you'll notice, followed by - of course - the remarkable taste! .
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