Every grill lover knows how to appreciate smoked barbecue. There is nothing more tasty and mouthwatering than a smoked rack of ribs, brisket, shrimps, fish or turkey breasts. There are plenty of ways to smoke meat on regular grills, but there are many parameters you need to take care of - humidity, temperature and air flow are only some of them. You need to find the right size of pan to put under the meat, and that's not always possible. So, the best option is to buy special Charcoal smokers and step into your BBQ adventure stress-free and completely prepared. Choose any model or size you want - you can easily buy one of the small upright smokers, or bigger, horizontal ones.
Besides a smoker, you need fuel to get the smoke, an apron to protect yourself, an oven-proof thermometer to check the temperature and plenty of water. One more thing you definitely need is - plenty of time. Great smoked barbecue takes a long time to cook, but the reward you get is priceless. Once you start, you will need the time to learn how to keep an optimal smoking temperature (which is between 200 and 220 F). One of the best fuels you can use in charcoal smokers is wood, and you need at least three sticks to maintain the optimal temperature with the proper airflow. But many BBQ experts say that people cannot tell the difference between meat smoked on the most expensive hickory wood, or cheap coal. If you are using coal, note that you can start smoking only when it turns gray in color. One of the most common beginner's mistakes is to make the fire too big to smoke.
The thing you want to avoid while smoking your meat is that layer of creosote. You've probably seen that ugly black layer too many times to count. It makes your meat taste bitter, and numbs your tongue, so your taste buds stop reacting to the delicious flavors of smoked food. Once you see it, it's probably too late, but you can try to carve it off the meat. It is much better to prevent it, by making sure that the temperature inside charcoal smokers never exceeds the optimal smoking temperature. The best thing is to have two thermometers - one within the meat should show the 140F for beef and pork, and 165 for chicken. The temperature in the smoker should never exceed 240F. But the wrong temperature is not the only factor for creosote layers. You also need to make sure that your smoker has proper ventilation and that the smoke is moving around the meat at all times.
All of these things are possible to achieve on a regular grill, too, but buying yourself a proper charcoal smoker can save you time, nerves and money, too.
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