Posted by admin | Posted in outdoor cooking | Posted on 12-01-2010
Tags: bbq, cooking, food, recipes, smoker, smoker bbq, smoker bbq designs, smoker bbq grills, smoker bbq pits, smoker bbq plans
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Smoker Bbq
Electric Bbq Smokers - How Do They Work?
Electric Smokers
Electric water smokers are also easy to use and fairly portable. Their strongest suit is convenience. Simply add your meat, wood chips, and plug it in.
An added safety feature is no fire or flammable fuel concerns. This is great if you have kids or pets. The biggest drawback is the need for a nearby electrical plug or extension cord, so you will need to bear this in mind when choosing a BBQ smoker for your needs.
Expect to pay around $150.00 for a good quality unit.
Most electric smokers have no temperature adjustment. Nicer models may have a "high" and "low" setting. The heat level is preset and is determined by how much wattage the heat element draws.
The key in proper heat control is keeping the water pan full, the smoker will do the rest. When using the "Little Chief" electric smoker unit we keep monitor temperature with a good oven thermometer.
The Verdict: Electric water smokers are easy to use and clean. If you have concerns with fire or flammables in your area this is the smoker for you.
A heating element warms the air that heats the pit. Wood chips or chunks are placed on or near the heating element. The wood slowly burns producing the smoke flavor in the meat. The most common electrical pit is the water bullet type smokers. Spend the money on a unit that comes with an adjustable heating element. The Char-Broil Electric Water Smoker comes with one.
Vertical Smokers
Vertical smokers have a water pan acts as a buffer between the heat source and the meat. It also serves as a heat sink evening out temperature spikes. To move up in the world of sealed smokers check out Cookshack smokers, premium electric sealed smokers that use wood chips for the smoke flavor.
Brinkmann Smoker - The Brinkmann water smoker will run you around $85.00. We prefer a model with an adjustable heat control, however it's hard to beat the good value a Brinkmann offers. The key is monitoring the water pan to make sure it does not get to hot. Also keep in mind that without a heat controll you will probably use more electricity, so your cost savings may not be as big as you think.
Luhr Jensen Smokers - Luhr Jensen Big Chief electric box smokers are simple and fun to use. We have one and find it great for smaller jobs like fish, venison jerky, and sausage. Large pieces of meat don't do as well, you may find the need to "finish it off" in your oven. This is due to the preset temperature staying well under 200 degrees. Their Big Chief has a fifty pound capacity and Little Chief takes 25 pounds. Expect to pay about $80.00.
Bradley Electric Smokers - Versatile and can be used for cool smoking or hot smoking it also doubles as a roaster oven. Initial heat and smoke are produced by a patented "smoke generator." Inside the smoker a seperate heating element will let you smoke at up to 320 degrees Fahrenheit. A nice unit, our only con is that Bradley wood briquettes are required in the smoke generator.
Cookshack Smokers - Very nice sealed home smokers with adjustable temperatures, from 100 to 250 degrees. For the extra money you get a very efficient unit that uses minimal electricity and wood. Cookshack also features a line of commercial smokers.
About the Author
Barbecue Party is a leading resource that provides a regularly updated BBQ news feed, competition schedules, product reviews, helpful guides, hundreds of delicious BBQ recipes, restaurant reviews, BBQ franchise information as well as a BBQ store that stocks BBQ smokers and grills from dozens of popular manufacturers.
best way to smoke meat on a BBQ smoker?
FOR RIBS --
Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C).
Cut the ribs into smaller portions of 3 or 4 ribs, and place them in a large pot. Pour in enough apple juice to cover. Place a lid on the pot and bring to a boil. Remove from the heat, and let stand for 15 minutes.
Lightly oil the grate in your smoker. Place ribs on the grate, and throw a few cloves of garlic onto the hot coals. Close the smoker. Maintain the temperature at 225 degrees F (110 degrees C) by adding more charcoal as needed. Smoke the ribs for 7 hours, adding more garlic cloves to the coals occasionally.
Make a sauce by mixing together the barbeque sauce with 2 cups of the apple juice from the pot. Season with granulated garlic. Baste ribs with this sauce while continuing to cook for another 30 minutes.
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FOR BACON --
INGREDIENTS
4 pounds raw pork belly
1/2 cup packed brown sugar
1/4 cup curing salt
1 gallon cold water, or as needed
1 (10 pound) bag charcoal briquettes
hickory or apple wood chips
DIRECTIONS
In a 2 gallon container, mix together the brown sugar, curing salt, and water. Submerge the pork belly in the mixture so that it is covered completely. If the meat floats, you can weigh it down with a dinner plate or similar object. Refrigerate covered for six days.
Light charcoal in an outdoor smoker. Soak wood chips in a bowl of water. When the temperature of the smoker is between 140 and 150 degrees coals are ready. Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour. Store in the refrigerator. Slice and fry as you would with store-bought bacon.
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FOR PULLED PORK --
Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
Prepare a grill for indirect heat.
Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork at least 6 hours, or until the internal temperature reaches a minimum of 195 degrees F (200 degrees C). Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
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For a Beef Standing Rib Roast --
Start at least 10 pounds of the charcoal in a torpedo style smoker. You need a fairly hot fire. Fill the secondary pan with cold water, and wait for the coals to turn white. Soak hickory chips in bourbon with enough water to cover. Rub the roast liberally with steak seasoning, being sure to coat all surfaces.
When the coals are ready, place the roast on the top grate. Throw a few handfuls of soaked hickory chips onto the fire, and close the lid. Check the fire every 45 minutes or so, adding more charcoal as needed to keep the fire hot. Every time you check the fire, add more wood chips. Cook for 8 to 10 hours, or to your desired doneness. Use a meat thermometer to check the roast. The meat tastes best when rare: 145 degrees F (65 degrees C), but cook to your liking.
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EDIT -- here are some links for you!!
http://www.texasbarbeques.com/smoker_cooking_recipes.html
http://www.barbecue-smoker-recipes.com/
http://www.smoker-cooking.com/
http://www.recipezaar.com/recipes/smoker
Smoking a Turkey on a BBQ Smoker - BBQ Tips