Wednesday, September 19, 2007

Use a Barbeque Smoker for Easy Outdoor Cooking and Great Flavor

Throughout history, Smoking Meat has always been one of the basic parts of barbequing and cooking in general. Our ancestors recognized the great taste that smoke infused into meat. It is this taste that has carried over into the modern world with barbeque smokers to fit every lifestyle.

Today, barbeque lovers from every part of the globe love it for the same good reasons. Once again, the main appeal is the flavor it adds to bbq meat. It's no wonder that today, hundreds of barbecue cooks and eaters enjoy barbecue smokers. With the modern smokers of today, barbeque is that much better and much more convenient to prepare.

If you've ever eaten properly prepared pulled pork or bbq ribs, you undoubtedly notice that the meat falls right apart as you picked it up. The secret to this is slow cooked barbeque smoker cooking. With home bbq smokers, barbeque can be cooked as well as any restaurant.

A barbeque smoker will serve another purpose of tenderizing the meat, which allows you to use cheaper cuts of meat for great results. This is because smoked meat has a tendency to fall apart easily and contains a smoky flavor that will satisfy your hunger.

There are two main factors to how barbeque smokers work - slow cooking and low heat. Using this bbq method of slow cooking means the food will not ever dry out or be over cooked. Smoker cooking is actually a way for less experienced cooks to achieve professional results with cooking meats.

Since smoking your meat takes so much time, all you really have to do is place the food on the racks and smoke will start to form from the meat's own juices. All that's really left is making sure the fire stays going for the time needed if using a charcoal or wood smoker. Then leave it alone for the desired smoking time.

Billy Bristol is editor and owner of How to Barbeque Texas Style, a website offering bbq recipes, outdoor cooking tips, and advice, as well as outdoor building projects and plans.

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