Smoker grills also known as horizontal smokers, barrel smokers, or pipe smokers control the process of smoking different kinds of foodstuffs. Smoker grills take quite long time to steam food in low temperatures. The slow method of cooking is responsible for food like meat. The available meat has to cook to the point of being dreamy, tender and fall-off-bone texture.
Operating a smoker grill is quite complicated compared to a kettle grill. People only receive great results upon using a smoker grill appropriately. I have come with simple instructions to help clients get more understanding on the usage of a smoker grill.
How to use a smoker grill step by step:>
⇒Set up two temperature probes:
Keep checking the temperature of your best smoker grill to ensure it is stable at 225 degrees. It is easier to construct built-in smoker thermometers. However, these kinds of thermometers are never accurate since they measure the temperature at the upper part of the equipment instead of the food location. It is advisable to buy two digital air probes since they work as an oven thermometer. Digital air probes track temperatures accurately during the smoking process.
Temperatures in a smoker grill change from time to time. Drill a hole at the end of the cooking chamber. The hole should be near the food particle so that there is an easy insertion of probes.
⇒Light charcoal in a starter
Light your smoker grill when meat or any other kind of food particle is ready to cook. Remember, cold meat absorbs more smoke compared to meat at room temperature. Take a full load of charcoal and light in the starter. The process of burning the coal will take approximately 15 minutes. According to some smoker grill experts in the market, it is quite hard to manage wood fire since they can damage the meat with too much creosote, smoke or ash. Maintain the flavor of your meat by using charcoal on the smoker grill.
⇒Open both baffles and then add lit coals
A new smoker grill requires oxygen as fuel to generate heat and control the temperature in the grill. Most of the smoker grills available on the market have two types of regulators. Chimney perplex is found near the smoke regulator while the intake is around the firebox. Add fuel and remember to adjust the baffle later when the smoker gets hot.
You should add meat immediately after realizing that the smoker has the desired temperature. So far, the door of the firebox and the smoker should be kept closed as much as possible. Opening door and the smoke contributes a lot to temperatures fluctuations and allows more heat to escape. When the temperature of the smoker is at the average level, add meat and let the door closed immediately.
⇒Open both baffles and then add lit coals
A new smoker grill requires oxygen as fuel to generate heat and control the temperature in the grill. Most of the smoker grills available on the market have two types of regulators. Chimney perplex is found near the smoke regulator while the intake is around the firebox. Add fuel and remember to adjust the baffle later when the smoker gets hot.
You should add meat immediately after realizing that the smoker has the desired temperature. So far, the door of the firebox and the smoker should be kept closed as much as possible. Opening door and the smoke contributes a lot to temperatures fluctuations and allows more heat to escape. When the temperature of the smoker is at the average level, add meat and let the door closed immediately.
⇒Add Wood chunks for flavor
Wood chunks are preferable for additional flavor instead of chips. Leave the wood chunks burning and smoldering next to the fire but no near the hottest part. One wood piece is enough for one cooking cycle to extract smoke from the wood chunk to your meat. Chunk woods such as fruitwoods, nut woods, and hardwoods are suitable for delivering the best flavor when smoking.
⇒Add moisture to the smoke
Moisture helps the meat to absorb a delicious smoky flavor. There are two methods of increasing amount of moisture in the smoke. The first way is done by putting the metal rack on the firebox. Add little liquid or juice on the grate. Moisture helps to control the amount of the smoke in the cooking chamber. Another way of increasing the amount of moisture to the smoke is by sprinkling juice to your meat once it appears dry. The liquid helps your meat to absorb moisture and keeps it juicy.
⇒Give it time
When it comes to smoking meat, people look for crazy texture moisture or tender feeling of meat. Let your meat to cook at some point in the cooking chamber before taking it out. For example, chicken meat cooks at a temperature of 165 degrees. However, a user may need more heat so that the legs of the chicken become more tender and soft.
These are the appropriate steps of using smoker grill. As I said early, more practices for one to gain experience of smoking meat in a smoking grill. Follow the steps more carefully and practice them for your benefit.
