Mouth Watering Smoker Recipes

Do you love the smell of delicious meat fresh off the smoker? It is juicy, tender, and perfect for the whole family to enjoy. The process of making the perfect meal starts with great smoker recipes. You must consider meat preparation, getting the right spices and seasonings, and the best sauce for your particular cut of meat. There are so many smoker recipes to choose from; choosing ones from an experienced bbq master is the best solution. Once someone has tried and tested many different recipes, they know what works best in different instances.

Smoker recipes usually have some kind of rub on the meats. Salt, pepper, chili powder, and brown sugar are very common ingredients. Always be generous when applying the rubs and spices to get the best flavor out of your meat. Start off with general smoker recipes and then you can customize them to suit your taste by adding favorite spices here and there. Experiment a little with different things to see what you like best.

When smoking meat, sauces are the other main ingredient. Tomato based or vinegar based sauces are the two main varieties of bbq sauce with smoker recipes. Depending on the geographic region you are from, the sauce varies. My personal favorites are the tomato based sauces. If short on time, you can just buy a bottle from the store.

Smoking meat is an art form when at its best. many good books are written about the subject. Ones that are written by people who compete in competitions are best as they know the tried and true smoker recipes from experience. When you learn from the best, you are on your way to great bbq.

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The Big Green Egg Smoker Grill - It's Awesome!

Have you heard of the Big Green Egg smoker/grill? If you are a grilling enthusiast, you may already have one. If not, you may be wondering what all of the talk is about regarding this amazing outdoor smoker/grill.

First of all, what is a Big Green Egg (BGE)? The BGE is a unique kind of smoker/grill because it is made with thick, high quality ceramic on the inside and porcelain on the outside. Contrast this with traditional BBQ grills that are made with only metal that separates the charcoal from the outside temperature.

Secondly, the BGE has a unique design - shaped like an egg. This design originated in Japan where devices shaped like round clay pots with a domed lid are used to steam rice. Such a design allows for a lot of versatility in the way the BGE can be used. For example, you can use the Egg for grilling, baking or smoking.

Because of the materials it is made with and the design, the BGE has the ability to maintain a certain level of temperature for a very long period of time and with a minimum of charcoal no matter what the outside temperature is. You can even cook in the middle of winter when the temperature is freezing with little effect on the cooking temperature.

The BGE uses lump wood charcoal as opposed to briquettes which can have chemicals added that affect the taste of the food. The fire is never started with lighter fluid as this can also interfere with the food taste. Instead, paraffin starters can be used or an electric starter. The fire is usually ready in about 10 minutes.

So, what is your pleasure? How about a thick, juicy steak? No problem. Just get the temperature to 700 degrees and grill away. Or, maybe you would like to smoke a turkey. Set the temperature to 300 degrees and go mow the lawn. The temperature will be the same when you get back. Or, maybe a pizza would fill the bill. With the BGE baking stone accessory, you can cook a fabulous pizza.

The one downside to the BGE is the cost - around $700 for the large model. However, if you are a grilling enthusiast, you will appreciate the versatility, minimal charcoal use and quality of construction which insures a long life. Furthermore, you can't beat the great results!

Robert loves his Big Green Egg. For more information on outdoor grilling, check out his Charcoal BBQ Site.

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The Big Green Egg Smoker grills vs others

If you like barbecue, you have probably heard of the Big Green Egg grill and smoker. This is a ceramic that can be used as a barbecue grill, smoker or even an outdoor oven. It is so versatile, you can cook anything from hamburgers and steaks, pizza and other traditional dishes, desserts, grilled, and even bread.

Eggheads swear by the Big Green Egg, but you may be wondering what does the egg (as it is affectionately called) is different from other grids.

ProbablyThe biggest difference is the appearance. The Big Green Egg is good, the green is shaped like a big egg. I can not say because it's green, I can say that the egg shape is designed (deliberately) with gratings offer the possibility to control and maintenance of Heating the grill better than others.

The second important difference is the material. Instead of metal made with egg, ceramic wall thickness. Ceramic is much more durable than other materialsmeans the egg will last longer than other grids, can be used for many years (even in freezing temperatures). It 'also safer, especially when babies are around, because the ceramic material is cooler than conventional wire mesh and because in the end always cook with the lid, so be careful not to flare-ups.

There are many other differences, but one of my favorites is to receive under the grill. Egg fans and related meetingsEggheads in the U.S. and are eager to share their stories, tips and recipes on the forum meetings and Egghead. I can think of no other BBQ that this type below.

Now the egg has some disadvantages compared to other grids. For example, a grid is not cheap. You can expect to pay about $ 700 Egg for a large Big Green. In addition, you have to throw a pot of charcoal, which is not always easy to find a job and can be a bit 'moremore expensive than conventional coal briquettes. The egg has a small cooking space of many gas grills, people also means that you need a backup barbecue, when it is much more fun.

But the versatility of the Big Green Egg, the ability to grill, smoke or cook with the egg, and good results are obtained (the egg is very forgiving, even for novice grids) are worth the price tag.

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Big Green Egg BBQ Smoker

In the world of grids to smoke, does not hold a candle to the Big Green Egg. You might have heard, or maybe even your own? If so, you know that the green egg smoker is unprecedented in its ability to steady the firing temperature of about 700 degrees Fahrenheit.

You can also cook pizza! But you can do much more to do. Let's focus on the benefits of using the grill as a smoker in this article, because this is one of the thingsthat people love so much about this product.

When you use the green egg smoker, you want to keep temperatures in the range of 200 Fahrenheit and 275 degrees. You must also use wood for smoking the taste and texture and essence, that to get a smoked meat. As the Green Egg grill style walls is imposed with its incredible Kamado ceramic, you can have time to maintain a low temperature of this type without actually watching it for hours. OnlyGet the temp where it should be and will keep there. (You will not get this with other grids.)

Now, you have to do is to soak a pile of wood chips in a liquid of your choice. Then take and mix only with coal. This is like the earth from heaven itself. And you will see that a few hours later, when you eat your sausage.

Ideally you will have to do to bring order to the hardwood, the ability to use the Green Egg smoker to its fullas a superior product on the market. All wood is different. Over time, all the figures out what they like and dislike. But one thing is agreed: the taste of a smoked meat is completely just something that is rare in these days of fast food preparation and microwave. We forget that sometimes needs a good time grilling.

use of impregnated With regard to the type of wood, you think apple or cherry trees. Perhaps you'd like a whiskey soaked wood for the smoker. As I said, I feelfree to experiment. There is no wrong or right, but only people who sit on the bench and the people jumpin 'to find out what the Green Egg smoker can not score for them and for them.

A word about Hickory Chips: This is probably the first thing you think of when you think about it, the smoke of barbecue. Hickory taste! Oh, it sounds so good. Always use hickory, if you stop at red meat. This is the rule.

As we have seen, Green Egg smoker is the most accommodating a varietyTastes and preferences. Serve one of the best meat you've ever cooked yourself. I guarantee, dass

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Cooking Guide to a Brick BBQ Smoker

Big Green Egg, Brinkmann, Camp Chef, Char-Broil, J.R. Enterprises and Lang make some of the top-notch electric, gas, wood and coal smokers for sale nowadays. Or you can kick it old school and use a traditional brick BBQ smoker. You can even build your own and possibly earn rave reviews and bragging rights.

The basic design of a brick BBQ smoker will have a fire pit for holding any of wood, coal, a propane gas burner or electric hot plate or coil. Burning with limited oxygen in the pit produces smoke instead of fire, which rises up to the grill cooker for holding meat, enclosed in a brick wall smoking chamber. Hot smoke forms into a cloud that will slow-cook the meat using indirect heat, before it is quickly vented out through a chimney.

If you have plans of building your custom brick smoker, start from the fire pit. Make it a tad smaller in diameter than the grill above it, and begin the brick wall where the grill ends. Lay the bricks out dry to build a makeshift smoker. For something longer-lasting, lay the bricks on a bed of mortar using cement, soft building sand and plasticizer. After every layer laid, check that the brick parts are level and plumb.

A brick BBQ smoker should be placed on a hardstand. The fire pit should have a heat-proof sheet metal base to keep from charring the ground surface. If using wood, as is traditional, choose from hardwoods like oak, hickory, alder or fruit tree woods like apple and cherry.

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How to Choose A BBQ Grill and BBQ Smoker

To start we must first dispense with some basic concepts. Barbecue refers to low and slow cooking (think pulled pork, beef brisket, tender and juicy pork ribs). Grilling refers to hot and fast cooking (think steaks, pork chops, hamburger and various kinds of kabobs).

Generally speaking, barbecue refers to cooking with wood over a low heat in order to bring the internal temperature of the meat being cooked up to edible temperature slowly so as to avoid losing moisture (i.e. tenderness) from large cuts of meat. For example, cooking a 14 lb. beef brisket using the hot and fast method will most likely leave you with meat that is burnt on the outside and raw in the middle. Many barbecue cooks use indirect heat (i.e. fire source is offset from the cooking chamber) versus direct heat (i.e. first source is located in direct proximity to the cooking chamber) to help combat this issue.

Some examples of indirect-style barbecue cookers versus direct style barbecue cookers are the ever-popular "tank-style" cookers, such as those made by Ben Lang and David Klose; compared to the increasingly popular style of direct-style barbecue cookers like the Primo, Kamado and Big Green Egg, or simply BGE for short. There are many variations and options for cookers other than these specific manufacturers.

For most people, the choice of cookers is highly-dependent upon several factors including: 1) availability of wood and the cost of buying wood versus availability of charcoal (lump or briquettes), 2) room for storing the cooker when not in use, 3) budget, 4) experience, and 5) personal preference, or some might call it "ego".

Someone living in an apartment might find it difficult to justify the purchase of a big offset cooker, not only due to a lack of wood supply, but also for a lack of inside storage space when the cooker is not being used. Offset cookers range in price from the typical $150-hardware store budget conscious variety, to the top-of-the-line pits manufactured by a master pit builder that can get real expensive, real fast. Typically, someone with a single-family home with a garage for storage, or a storage shed of some type, would be more likely to own an offset cooker versus someone living in an efficiency-sized apartment in the heart of a downtown metropolitan area.

The compact size of a ceramic grill like the Big Green Egg and ready availability of charcoal might suit someone living in an apartment better. If portability is a consideration, the offset is less of an option, since it takes usually takes two or more people to comfortably move a small offset (without wheels), or even a vehicle to move some of the larger ones with wheels that can weigh upwards of 3,000 lbs.

Anyone can learn to cook some real fine bbq using any of the cookers mentioned above. The ever-popular "kettle" grill can turn-out some good 'que also, with some patience and understanding of proper fire control techniques. I've eaten some excellent bbq made by cooking a whole hog using a chicken wire framed up with metal rods and then perched on top of concrete blocks.

Some obvious advantages of using an offset smoker: 1) larger cooking area (generally speaking), 2) horizontal cooking surface and the ability to cook multiple meats at the same time, 3) bigger physical size creates a feeling of "machissimo", 4) "traditional" method keeps you highly involved in the cooking process because you have to constantly stoke the fire (some might also call this a disadvantage).

Advantages of the ceramic grills like the BGE, Primo, and Kamado: 1) easy to store, 2) ceramic construction holds heat very well, 3) ability to maintain higher temperatures allow use as a grill or smoker, 4) a little charcoal goes a long way, 5) with a little practice, temperature control requires very little effort/monitoring.

Always remember, it's the bbq cook and not bbq cooker or grill that determines the quality of your bbq. Which cooker you choose is matter of personal choice.

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