There are many different ways you can get a hazy flavour into your meat. Cooking your beef over an open pit is the oldest and, potentially, the most efficient strategy. It also takes more effort and time than other strategies.
Tips For Smoker Grill Cooking:
You may try and add a hazy flavour to your beef using liquid smoke. This product is added directly to the beef, usually as a part of the marinade.
There are a number of different brands and kinds of grills available on the market today that offer you a smoke trough. You can place chips of wood (mesquite, hickory and alder are a selection of the most typical types) in the trough, which should then add smoke to the cooking process.
One of the biggest differences between smoking your beef employing a BBQ smoker grill and employing a standard grill is where the heat comes from. The heat in a smoker grill is a firebox, instead of open flames.
This makes it so that the beef doesn’t seal. While a traditional grill will cook your meat at five hundred degrees or more, a smoker cooks it at about 2 hundred degrees.
One of the things to watch out for when you’re smoking meat using a BBQ smoker grill is your cooking time. You want to lengthen the cooking time, as it requires a while for the smoke to be absorbed into the beef. You need to use a lower temperature when you are smoking the meat than you would if you were just grilling it.
One thing that you can work out in time is that specific types of woods tend to accent certain meats. As an example, if you’d like a mellow flavour for the meat, consider using apple wood chips. This is especially good for meats like pork and lamb.
Hickory and alder are superb for ground beef. Cherry and mesquite do very well for steaks and roasts.
Utilizing a smoker can actually add a whole new dimension to your barbecuing. You can almost guarantee that your visitors will see, and appreciate, that smoked flavour when they take that first bite. For better tasting barbecue, consider a BBQ smoker grill.
Peter A Weston
Peter Weston is an avid BBQ fan, and a writer for Best of the West charcoal, smoking chunks and grill sprays. He enjoys fishing, camping and softball, and he especially enjoys outdoor grilling with natural charcoal, avoiding propane grills whenever possible.