Basically, propane is a reasonably clean fuel that produces dry and red hot heat when burned. It is also smokeless when burned. For generations, thus, cooks have found it useful for cooking food. And today, propane is used in countless barbecues around the nation.
So how do propane smokers actually smoke the meat? If you are using the regular cooking method, then the answer is - no, you cannot smoke the meat.
Most barbecue restaurants add moist wood chips to the propane flame which then produces smoke to "smoke" the meat, adding a great deal of flavor.
On the other hand, this method normally leaves barbecue experts unsatisfied. These experts normally consider a smoker to be authentic only if it makes use of wood or charcoal. It should also slowly cook the food at 180-250 degrees for 10-12 hours.
Nowadays, grill dealers may describe and sell propane gas grills as propane smokers. However, one should not immediately accept them as smokers unless you plan to follow the barbecuing methods used by restaurants.
However, the propane smoker does have several good qualities. It can actually produce good broiled or grilled food. The meat is roasted at temperatures that can reach up to 700 degrees, which is the ideal temperature for broiling meat. It gives the cook the same experience as when cooking with other types of grill.
It is also good for roasting a whole chicken at a smaller amount of time compared to cooking on charcoal grills. However, chicken roasted on a charcoal grill will definitely have a wood smoke flavor and scent.
Traditionally, roasting and grilling has been done on wood fires that lend its flavor and smell to the food being cooked. Propane smokers cannot duplicate the chemical reactions that occur in food when it has been exposed to hot smoke for hours.
So how do propane smokers actually smoke the meat? If you are using the regular cooking method, then the answer is - no, you cannot smoke the meat.
Most barbecue restaurants add moist wood chips to the propane flame which then produces smoke to "smoke" the meat, adding a great deal of flavor.
On the other hand, this method normally leaves barbecue experts unsatisfied. These experts normally consider a smoker to be authentic only if it makes use of wood or charcoal. It should also slowly cook the food at 180-250 degrees for 10-12 hours.
Nowadays, grill dealers may describe and sell propane gas grills as propane smokers. However, one should not immediately accept them as smokers unless you plan to follow the barbecuing methods used by restaurants.
However, the propane smoker does have several good qualities. It can actually produce good broiled or grilled food. The meat is roasted at temperatures that can reach up to 700 degrees, which is the ideal temperature for broiling meat. It gives the cook the same experience as when cooking with other types of grill.
It is also good for roasting a whole chicken at a smaller amount of time compared to cooking on charcoal grills. However, chicken roasted on a charcoal grill will definitely have a wood smoke flavor and scent.
Traditionally, roasting and grilling has been done on wood fires that lend its flavor and smell to the food being cooked. Propane smokers cannot duplicate the chemical reactions that occur in food when it has been exposed to hot smoke for hours.
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And remember, even low temperature smokers get hot, so avoid burns by using kitchen gloves. Learn more at the author's web site with the latest barbecue products.
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