BBQ’S & Smokers – The Perfect Combination

Often considered to be the summer season’s staple, wood heaters grilling and smoking meat is an old-school technique that has a lot of great benefits. Aside from the fact that you can smoke most types of food (think brisket, ribs, and more), you’ll also enjoy the incredibly tender and juicy results.

BBQ’S & SMOKERS: The Perfect Combination

A barbecue is an outdoor cooking appliance, while a smoker is an apparatus that helps you cook at low temperatures in a smoky chamber. Using a smoker helps you achieve results that rival even a top-of-the-line barbecue.

Smokers are a staple in competition-level and commercial cooking, and for good reason. Their versatility, ability to withstand high heat, and ability to produce large quantities of tasty meat makes them the best choice for anyone who wants to cook on a budget or in a big way.

They can be small and electric or huge – and they run on charcoal, wood chips, or both. All have the same purpose: to create a low-and-slow smoking environment for all kinds of meat and vegetables.

Whether you’re a beginner or expert in the world of barbecue, a smoker can help you cook your best ribs and briskets ever. The slow-cooking process, which allows the meat’s fat to be absorbed and the fibers to break down, transforms tough cuts into incredibly succulent and delicious smoked food.

The smoky flavor comes from the burning of wood, which is loaded with many different compounds that can absorb into the meat and fuse with other chemical compounds within the flesh for that smoky, delicious flavour. Hickory, apple and cherry woods are the most common choices for smoking, but any hardwood or nutwood can be used.

Most of these smokes contain a high percentage of syringol and guaiacol, which are chemical compounds that attach to fat cells in the meat, resulting in an intense, mouth-watering flavor.

These compounds are released when the fuel is combusted and the meat is exposed to it, which can make any cut of meat taste amazing. In addition, the moisture in the meat and its connective tissues break down and re-absorb, leaving you with a tender, moist result.

The best thing about smoking is that it’s a natural method of cooking and using only natural sources of heat, which means that your food and the fuel you use for grilling are 100% organic. It’s also a fun and rewarding activity that can become a lifelong skill.

Compared to other cooking methods, grilling and smoking are also healthy. Not only are these cooking methods more environmentally friendly than baking or frying, but they also keep key nutrients in the meat and veggies you’re cooking with a lot longer.

The best part about smoking is that it’s very simple to do and a great way to add a rich, smoky flavor to any dish. Plus, the smoky flavor is also great for keeping your food from spoiling, which is especially important in hot weather.