Burger Tips for Barbecue Success
if you like a smokey taste to your food thencooking with a smoker is for you. smoking involves slow cooking food at lowertemperatures over longer periods of time. smoking, temperatures are usually between225 to 250 degrees, and this method works best for cooking large cuts of meat. the temperature can be regulated using thedampers found at the top and bottom of the smoker. by regulating the airflow, you can adjustthe temperature up and down. opening the lower damper will allow more airto flow to the fire and increase the heat. opening the upper damper will allow more heatto escape and lower the temperature.
a good rule of thumb is one to one-and-a-halfhours of smoking for each pound of meat. cooking times will vary based on the exacttemperature, the type of meat and the particular smoker you're using. it's easier to maintain a consistent temperatureusing an electric or propane smoker than it is with a charcoal or wood pellet smoker. the heat generated by these natural fuelswill fluctuate more than the steady, consistent heat generated on an electric or gas smoker. the charcoal models will take a little longerto light, but will add that char-broiled taste to your food.
to get the most flavorful food, try addingwood chips to the hot coals and a pan of water. the wood chips will add a smokey taste, andthe water will keep the food from drying out over the long course of cooking. soak the chips in water for 30 minutes, strainthem... and add them to the preheated coals before cooking. for added flavor, mix herbs and spices intothe water pan, and place the meat over the water pan so the drippings fall in. try to resist the urge to check on the foodoften, remember, keeping a constant temperature isthe key to successful smoking and each time
you open the lid, heat and smoke will escapecheck the food about once an hour with a meat thermometer to ensure it's cooked to the properinternal temperature. the needed temperature range will vary dependingon the meat you're cooking. this is also a good time to check and refillthe water pan if needed. wood chips can also be added every hour ortwo to generate smoke, and charcoal may need to be added when cooking for more than fourhours. when your food is ready, clean the cookinggrate with a steel brush while it's still warm. this will make it much easier to remove anyfood.
to find out more about using a smoker, checkout our full guide on homedepot.com, or to browse our wide selection of grills,click below.
