How to Choose a Barbecue Smoker

There are virtually endless variations in methodology depending upon equipment, the style of BBQ or smoker grill and personal preferences. However, here are some universal guidelines for choosing a barbecue smoker grill.

Cost
A smoker should be a long term investment. As a general rule, buy the best smoker you can afford and justify. Here are some considerations.

Fuel
If you just don’t have time to maintain a charcoal or wood fire for long burns, consider gas or electric. Smoke is generated by heating shavings or sawdust. You will sacrifice the authentic wood smoke flavor and the feeling of pride and accomplishment derived from managing a fire properly for a long time to produce outstanding barbecue.

Good-One Patio Smoker/Grills are portable and easy to use. Charcoal will give some smoke flavor which may be supplemented by adding chunks of wood during the burn. The cheaper water smokers require a lot of fire tending and are usually modified to improve performance.

The Good-One Smoker/Grill is more expensive but is well built, durable, and controllable, holds temperature for a long time and is assembled and ready to Smoke right off the sales floor. Kettles and barrel smokers can be used but special precautions and techniques are required to maintain the proper temperature and avoid flare-ups.

Capacity
Are you just going to cook for family and a few friends, or have large parties or even do some catering?

Portability
This is how easy it is to move the smoker around, all Good-One Patio models come with 10? pneumatic tire for easy portability.

Metal Thickness and Quality
Check the thickness of the metal construction, also look for Smokers that are welded together not bolted. The Cheaper the smoker the more bolts to hold it together, thus causing heat loss among the bolt joints.

Temperatures and Smoke
Temperature is really what distinguishes Smoking from other forms of cooking with fire. Smoking is a form of smoke cooking but smoke cooking (which includes higher temperatures) is not necessarily barbecuing. You may use a grill to make barbecue but it is not grilling (also a high temperature cooking method). Cold smoking is done at temperatures of less than 120º F.

Actually, there are only two rules in Smoking on Good-One Smoker/Grill barbecues…

Low and slow: Long cooking times of four to twenty four hours, depending upon the meat, at temperatures ranging from 200º to 275º F. measured at the meat level allows tough meat to get tender without drying out. 225º to 250º is ideal.

Keep your smoke sweet: Stale or acrid smoke results in a strong, bitter and unpleasant flavor.

Keep a small but active fire
Maintain airflow through the smoker. Keep the upper spinner open 1 ½ turns and regulate the fire with the bottom spinners Do not let the fire smolder or starve for air.

Use high quality wood for smoke
Wood should be well seasoned, only use green wood if you really know what you are doing.

Use only hardwoods for smoke. Hickory, oak and cherry are fine traditional woods and easy for beginners to use. Avoid wood from conifers or needle bearing trees such as pine.

Super Bowl Party Recipes – Barbecue Sausage Bites

This tangy appetizer features three kinds of sausage, barbecue sauce and pineapple.

1 (1 pound) pkg. miniature smoked sausages

3/4 pound fully cooked bratwurst

3/4 pound smoked kielbasa or Polish sausage

1 (18 oz.) bottle barbecue sauce

2/3 cup orange marmalade

1/2 teaspoon ground mustard

1/8 teaspoon ground allspice

1 (20 oz.) can pineapple chunks, drained

Directions

In a 3-quart slow cooker, combine the sausages.

In a small bowl, whisk the barbecue sauce, marmalade, mustard and allspice. Pour over sausage mixture; stir to coat well.

Cover and cook on high for 2-1/2 to 3 hours or until heated through. Stir in the pineapple. Serve with toothpicks.

Fried Ham Cubes

These ham appetizers are delicious and easy to make. You can serve them with ranch dressing instead of the cheese sauce if you like.

2 eggs

1 tablespoon milk

1-1/2 cups dry bread crumbs

1/2 cup grated Parmesan cheese

1 tablespoon dried parsley flakes

1-1/2 pounds boneless fully cooked ham, cut into 1-inch cubes

Oil for frying

Cheese Dipping Sauce

Directions

In a bowl, beat the eggs and milk.

In another bowl, combine the bread crumbs,, Parmesan cheese and parsley. Dip the ham into the egg mixture. Roll in bread crumb mixture.

In an electric skillet, heat oil to 375 degrees.

Fry the ham cubes, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels.

Cheese Dipping Sauce

5 ounces process cheese product, cubed

1/4 cup milk

1/2 cup salsa

Directions

In a small saucepan, heat the cheese and milk over medium heat for 3 to 4 minutes or until the cheese is melted. Remove from heat and stir in the salsa. Serve with ham cubes.

Hot Chili Dip

This zesty chili dip is made with salsa, chili and cheese.

1 (24 oz.) jar salsa

1 (15 oz.) can chili with beans

2 (2-1/4 oz.) cans sliced ripe olives, drained

12 ounces process cheese, cubed

Tortilla chips

Directions

In a 1-1/2-quart slow cooker, combine the salsa, chili and olives. Stir in the cheese. Cover and cook on low for 1 to 2 hours or until the cheese is melted; stirring half way through the cooking time. Serve with tortilla chips.

Ready to Switch From Gas Cookers to Electric Cookers?

When it comes to cooking and baking appliances, many homes now use either electric cookers, gas cookers or coal. Some units especially those used by major restaurants actually do both. But we can comfortably say that in modern homes,electric cookers and gas cookers are the most widely used. In the United States, electric cookers are predominant in apartments, town homes and condominiums while gas cookers can be seen mostly in homes. There are however many exceptions to this rule. Coal is no longer widely used in homes because gas and electric cookers are faster, cleaner and safer. Coal is only used either outdoors or in less developed countries but this is also lessening in these countries.

There has been debate regarding which is better; the electric cooker or the gas cooker. The gas cooker is more or less preferred by professional chefs because they feel that it is easier to regulate the flame of the burner and thereby cook better food than if they were using electric cookers. Gas cookers are freestanding stove/ovens which have a burner which can be ignited by a match or a lighter. A gas lighter pumps a gentle stream of gas onto the burner and this can also be regulated using a series of control knobs or buttons on the stove.

In many countries, there are two ways to get the gas to the burner. In developing countries the stoves can be purchased as a freestanding unit which is complete but minus the gas. Then there is a place where the gas cylinder can be inserted and its nose attached to a faucet which then propels the gas to the burner. The stove will then function as perfectly as any other as long as the gas cylinder has gas. This types of stoves are still very much in use in the Third World but in the First World, they are more or less used either backyard barbecue purposes or for outdoor picnics. In the developed world, there is an intricate network of pipes that runs under most homes much in the same way as water pipes run. Gas is then pumped through these pipes by a gas utility company much the same way as electricity is transmitted or water is pumped. This means that if the customer does not come good on his or her bill then the gas company can actually turn off the gas just the same way as the electric company would turn off the power.

Electric cookers rely solely on electricity. They are easy to operate and cheap to buy. They are also considered safer by many people. This is because when it comes to gas, it is very easy to accidentally turn on the gas without cooking. Gas is highly flammable and there have been numerous accidents associated with gas fires and explosions in recent times. There is no such danger with electric cookers If someone accidentally leaves the cooker on, the coils or surfaces will only get hot but there is little risk of a fire.