Propane, a fairly clean fuel, produces red hot and dry heat, and is also smokeless when burned. Cooking food with it is a long tradition for those reasons. You will see endless numbers of barbecues and other devices using propane to cook meals around the country.
So how do propane smokers actually smoke the meat? If you are using the regular cooking method, then the answer is - no, you cannot smoke the meat.
Most barbecue restaurants add moist wood chips to the propane flame which then produces smoke to "smoke" the meat, adding a great deal of flavor.
Barbecue experts are less likely to be satisfied by this method since they consider a smoker to be genuine only if it uses wood or charcoal. The genuine smoker also slowly cooks food for 10 to 12 hours at 180 to 250 degrees.
Nowadays, grill dealers may describe and sell propane gas grills as propane smokers. However, one should not immediately accept them as smokers unless you plan to follow the barbecuing methods used by restaurants.
One plus factor for the propane grill is its ability to produce good grilled or broiled food. Meat can be roasted at temperatures reaching 700 degrees (the optimum temperature for broiling) and at the same time allows the cook a great cooking experience as they would have with any other grill.
It can be used to roast a whole chicken for just a little more than an hour, compared to cooking on charcoal grills that would definitely take more time. On the other hand, chicken cooked on a charcoal grill exude a wood smoke scent and flavor.
Traditionally, roasting and grilling has been done on wood fires that lend its flavor and smell to the food being cooked. Propane smokers cannot duplicate the chemical reactions that occur in food when it has been exposed to hot smoke for hours.
So how do propane smokers actually smoke the meat? If you are using the regular cooking method, then the answer is - no, you cannot smoke the meat.
Most barbecue restaurants add moist wood chips to the propane flame which then produces smoke to "smoke" the meat, adding a great deal of flavor.
Barbecue experts are less likely to be satisfied by this method since they consider a smoker to be genuine only if it uses wood or charcoal. The genuine smoker also slowly cooks food for 10 to 12 hours at 180 to 250 degrees.
Nowadays, grill dealers may describe and sell propane gas grills as propane smokers. However, one should not immediately accept them as smokers unless you plan to follow the barbecuing methods used by restaurants.
One plus factor for the propane grill is its ability to produce good grilled or broiled food. Meat can be roasted at temperatures reaching 700 degrees (the optimum temperature for broiling) and at the same time allows the cook a great cooking experience as they would have with any other grill.
It can be used to roast a whole chicken for just a little more than an hour, compared to cooking on charcoal grills that would definitely take more time. On the other hand, chicken cooked on a charcoal grill exude a wood smoke scent and flavor.
Traditionally, roasting and grilling has been done on wood fires that lend its flavor and smell to the food being cooked. Propane smokers cannot duplicate the chemical reactions that occur in food when it has been exposed to hot smoke for hours.
About the Author:
And don't forget, all smokers get hot, so avoid burns by using bbq gloves. Read more at the writer's web site about barbecue accessories.
No comments:
Post a Comment