1-213-433-2590 Smokers are the cooking apparatus for barbeque: they allow you to cook food at low temperatures in a controlled, smoky environment. There are many smokers—from custom-made offset smokers to ceramic outdoor ovens to small smokers you can pack on camping trips.
Charcoal Smokers includes bullet smokers (like the stainless steel Weber Smokey Mountain), ceramic kamado ovens (like the Big Green Egg), and drum smokers (like the Pit Barrel Cooker). While not totally hands-off, charcoal smokers don’t require nearly the level of attention as a stick burner. Once the coals are lit, you adjust the temperature with built-in dampers that control airflow. While most of the smoke comes from the charcoal, you can add wood chunks or chips for extra flavor, but because the wood smolders rather than combusts, its smoke isn’t quite as clean and flavorful as the smoke from a stick burner can be.
A smoker is an outdoor cooking appliance that can maintain low cooking temperatures for extended periods of time while producing smoke and holding it around the meat for absorption. Typically a good smoker should be able to do all this efficiently and has the necessary volume of space within it to yield the amount of smoked food that you need.
The Mechanics of Smoking Meat Inside a BBQ Smoker
The popular term for smoking meat among is known as “low and slow”. This means that when you smoke meat you set the temperature to low and you smoke the meat for days or sometimes it may even take weeks to cook it.
Essentially what happens inside the smoker grill is that it all begins in the firebox where the wood or charcoal fuel is located and ignited, then allowed to burn continuously.
The heat and smoke then go into the smoking chamber (where you put the slabs of meat on the grates), heats up the small water tray just below the grates and the steam cooks the meat.
An air vent is provided for this type of grill and it allows you to control the temperature inside the smoker. It takes a long process to smoke meat, but the tradeoff is that the barbecue will taste great and they’re very soft to chew compared to other methods of grilling meat.
The Difference Between Smoking, Barbecuing, and Grilling
While the general term for grilling meat and food is called “barbecue” or “barbecuing” there are actually 3 distinct types of cooking meat and those are smoking, barbecuing and grilling.
These different methods of cooking meat determine their flavor, taste, and texture.
Here’s a brief explanation on how each cooking method works:
Smoking
Unless you have that level of patience that only old and tenured people have, then I highly recommend that you do not try this method of cooking food.This is because it can take days and even weeks to smoke and cure food as already stated earlier.
Unlike grilling and barbecuing meat, smoking them requires you to be finesse especially in determining when the meat is ready for consumption, because even just a small miscalculation in the timing, you can ruin the meat altogether.The problem with prematurely smoking the meat is that while the surface layer may look cooked, the inner parts of the meat may not cook well due to the surface layer which had been dried out and hardened and it prevents heat from penetrating the meat.
This is the reason why smoking should not be rushed.
There are two ways to smoke meat and those are cold smoking and hot smoking.
For cold smoking, the temperature inside the smoker grill needs to be precisely between 68° to 86° Fahrenheit and is smoked until the meat has a smoky flavor but remains moist.
The goal of cold smoking is to accentuate the meat’s flavor and to make it very soft to the bite.
Barbecuing
Barbecuing is a method of cooking where you roast any meat and some vegetables (these are best) over an open grill on an open flame, oven, or other heat sources.This style of cooking uses dry heat where hot air envelops the food, cooking it thoroughly inside and out with temperatures of at least 150° Celsius or higher.
It was the Spanish and British sailors who brought barbecue to American which they borrowed from the natives of the Caribbean islands.
This came the various styles of BBQ and even in other parts of the world countries and regions have also come up with their own version of barbecue.
Barbecuing is vastly different from smoking as it takes only some 30 minutes to a few hours to cook the meat. Add the sauce and you’re good to go!
Grilling
Grilling is also very unique compared to the other 2 kinds of cooking meat and its purpose is to char the surface of the meat and seal in the juices by creating a smoky caramelized crust.
Grilling is the second most popular way of cooking food over high heat (barbecuing is the most popular) and while it has been copied by almost everyone in the world, no one has deviated from the standard cooking method yet.Grilling meat in some other way than searing the meat surface and making it extra juicy would probably be inconceivable, although a true cooking genius might find a way.
For now, though, it shall be done the way it has always been done for over 200 years.
A Beginner's Guide To Using a Smoker Grill
If you've recently become the owner of a smoker grill, you probably have a line of people around the block asking when you're throwing your first barbecue. Who can blame them? There's no better way to cook meat so flavorful and tender it falls off the bone. But if you've never used a smoker grill, you might be a little hesitant to send out those invitations before you gain some experience. Don't worry, using a smoker grill is easier than you think.
How To Use A Smoker Grill
A smoker grill is most easily explained when you start by describing the differences between smoking and grilling. He says, "Smoking is a type of cooking that takes place at lower temperatures over a longer period of time, allowing the food to cook slowly and bathe in the aromas of the process. Grilling, by contrast, is typically done at much higher temperatures over a shorter period of time and often directly over the heat." He concludes by saying a smoker grill is an outdoor cooker that performs both functions well.
Light Your Charcoal
The first step to using a smoker grill is lighting your charcoal. Keep an eye on the temperature, when you're smoking barbecue, the key is low and slow. Aim for a temperature of about 225-250 degrees.
Maintain Your Temperature
The vents on a grill go by many names including intakes, dampers, and baffles. They're just openings to allow oxygen to flow in and, once combusted, exhaust to flow out in the form of smoke. Iintake vents are usually located somewhere low on the grill body and the exhaust vents are usually located somewhere high on top to allow the heat and smoke to flow out. By controlling the size of the opening of the intake vents you can control how much oxygen reaches your hot coals and combusts, thus controlling the size of your fire and the heat it creates inside the grill.
By controlling the higher exhaust vents you can control the "draw," which is the vacuum created when the hot air exits the grill. Controlling your fire by manipulating the intake and exhaust is how you control the temperature inside a closed grill.
Pull the Meat Off the Grill When It Reaches the Right Internal Temperature
The dry meat is almost always the result of overcooking. Cook the meat until it reaches the internal temperature I want–and that varies widely by the type of meat and cut. A side of smoked salmon won't take as long as a pork butt for instance. Never use, and would not advise using, time as a criterion for determining when grilled and smoked meats are done.
We'll also recommend wrapping the meat tightly in foil once it comes off the grill. That'll give it a little steam and keep the juice from coming out before you cut into it.
The Best Cuts For a Smoker Grill
The key to properly smoked meat is using a protein that has enough fat content. Because you're cooking the product for a longer amount of time, the fat really helps to lock in moisture and make sure the meat doesn't dry out. If you're just starting out, We recommend beginning with a forgiving cut like a pork butt or pork shoulder. Both will allow you to get comfortable with the temperature and smoke levels and it's hard to overcook them so you'll end up with a great tasting product.
We give you Backwood Smokers that has astonished our customers with its durability, quality and friendly.
About Backwood Smokers
Backwoods Smoker have insulated double walls that allow smoke to travel up into your pit, but does not allow heat to escape, giving you superior heat control. The inside of your cooker will be smoking hot, the outside will be cool to the touch!
They are all built with a water pan between your fire pit and smoke pit, creating a moisture barrier which gives you that excellent indirect heat needed for smoking foods to perfection. It also puts moisture into your pit, keeping meats from drying out.
Each Backwoods Smoker comes with gaskets on the doors, and high quality latches to help you to minimize heat and smoke loss. It also helps you to get more economy out of your charcoal by allowing to burn slower with less Oxygen.
G3 CHUBBY
Introducing the Third Generation of their most portable Backwoods Smoker, the G3 Chubby which also serves as one of the most economical in our smoker lineup. We are always striving to meet our customers' needs by making our most popular smoker more affordable for the weekend warriors to be able to get that same low and slow Professional Quality Meat right in your own backyard.
"The G3 Chubby is the imported version of the G2 Chubby"
Chubby 3400 Portable
