When you are barbecuing with your BBQ smoker grill, you're really engaging in a practice that folk have been doing for thousands of years. Smoking meat adds an extra dimension of flavor to your barbecue, and it also insures the beef is cooked more completely than with traditional open-flame grilling.
There are numerous different ways that you can get a hazy flavour into your meat. Cooking your meat over an open pit is the oldest and, arguably, the most effective method. It also takes more time and effort than other methods.
This product is added right to the meat, often as part of the marinade. In fact, liquid smoke is most frequently used to add a hazy flavour to a sauce, instead of just being added straight to the meat.
The best way to add that hazy flavor to your barbecue is thru the use of a BBQ smoker griddle. There are a number of different brands and kinds of grills available on the market today that offer you a smoke trough.
The heat in a smoker grill is a firebox, instead of open flames.
While a standard grill will cook your beef at five hundred degrees or more, a smoker cooks it at around two hundred degrees.
One of the things to keep a look out for when you are smoking meat using a BBQ smoker grill is your cooking time. You want to prolong the cooking time, as it requires a while for the smoke to be absorbed into the meat. You want to use a lower temperature when you're smoking the meat than you would if you were just barbecuing it.
One thing that you can figure out in time is that certain types of woods tend to accent certain meats.
Hickory and alder are superb for ground meat. Cherry and mesquite do very well for steaks and roasts. Ultimately, it's up to you to figure out what woods seem to taste best with what meats.
Using a smoker can truly add a totally new dimension to your barbecuing. You can about guarantee that your visitors will see, and appreciate, that smoked flavor when they take that first bite. For better tasting barbecue, consider a BBQ smoker grill.
Peter Weston is an avid BBQ fan, and a writer for Best of the West charcoal, smoking chunks and grill sprays. He enjoys fishing, camping and softball, and he especially enjoys outdoor grilling with natural charcoal, avoiding propane grills whenever possible.
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