If that fire was started with wood or whether it was started with gas there will always be someone who wants to cook with direct heat.
However there are subtleties to this sort of cooking. Direct heat or slow cooking can result in some of the most delicious results in the world – but here are those who would say that there is a far better way to achieve deliciousness. That way is the way of the smoking method.
So for those who want to enjoy the rich taste and aroma of barbecue what are some of the most important things that you should know before firing up that barbecue and getting the best result that will delight friends and family?
Firstly you have to realize that this is long process, especially for a cold smoking tube. Get hold of a barbecue or a smoker that will allow you to close that lid and spend the entire day just being patient. You can have a look every now and again – but keep it to a minimum.
You will have to make the decision between wet and dry smoking – each has its own unique flavor and each will have people at the table with their own criticism. Your approach will be yours to own.
Wet smoking involves placing a pan of water in the place where the coals are – or very close to it. It doesn’t mean that you have to use simple water. There are numerous other options. Fruit juices are only one. However, this sort of smoking will not give that ‘Christmas Crackling’ that many people enjoy and it does require a lot more care. If that moister runs out you are going to end up with a piece of meat no one will want.
There is the second method. That leaves the water completely out of it. But here the amount of time is critical. It will result in that wonderful crust which many people love. but patience is key.
Many people believe that a specialized smoker is the key to success when it comes to providing guests with properly smoked meat. However this is simply not true.
A normal ‘Weber’ type barbecue is more than good enough to get that perfect smoked flavor. The key is temperature and to avoid the use of artificial fire starters, they will just affect the taste of the meat.
For many people using these grills to get that perfect smoked flavor is to use wood chips. These are available in a number of flavors and they work incredibly well. However, soak them overnight and let them sit alongside the meat without being exposed to direct heat and always keep that key idea in mind – the longer the smoke the greater the tenderness and taste.