The Wood Smoker: The Best Way To Smoke Meat
Everybody knows that a wood smoker is the best way to smoke meat. If you're used to using charcoal, gas, or an electric smoker then it might take you a bit of learning before you do it well; but the results will be worth your time if you wish to learn to master this art.
First, you have to make sure that you don't build your fire too big. The biggest mistake when using a wood smoker is to use logs that are too large. Begin with three sticks and use enough air flow to keep it between 220 and 240 degrees Fahrenheit. When you start, make sure that the exhaust is opened up all, or almost all, of the way and that the inlet door is open about one-third. Ensuring a proper air flow is important to turning the burning wood into a nice hot bed of coals that'll maintain a steady temperature release even after several hours without you having to perform much maintenance.
Also, controlling the air flow will prevent tarry creosote from depositing on either the meat, or the inside of your wood smoker (which makes it very difficult to clean). Watch carefully to make sure that the smoke passes over the meat, and then escapes through a fully-open exhaust vent. And, if you find that the fire is getting too hot, quickly spray the coals with water to cool it down; but make sure that you don't stir up the embers or ashes will be distributed across the top of your meat.
There are many woods which work well when you're smoking meat on your wood smoker - oak, mesquite and apple or other fruit or nut woods such as pecan and hickory. Since oak can be a bit strong, try adding 2 parts oak to 1 part apple or mesquite. The more you experiment, the better your smoked meats will taste.
You can start a wood fire with a propane starter, or start off with some of the driest kindling that's well-seasoned and dry. It shouldn't be a resinous wood like pine; but should be hard woods like fruit or nut woods. Cut some slivers about 1/8" wide with a jackknife or axe, then make a teepee around small pieces of wrinkled newspaper. Light underneath the teepee, blowing gently, to start it. Then, add larger pieces to the teepee as the flames lick higher. When you're done, you should have 3-4 bigger seasoned hardwood pieces to make a nice 220 degree fire. Seasoned wood is wood that has dried in the open air for 6-12 months.
The Brinkmann Smoke King Deluxe Charcoal Wood Smoker Grill has a list price of $900. It's made of heavy-gauge steel construction with textured paint. It has a large firebox which doubles as a charcoal grill; and has a porcelain coated cooking grate. The smoker box includes two porcelain coated cooking racks, 4 hanging racks with 24 hooks, slide-out rib rack and porcelain coated water pan. It has an adjustable air intake on the firebox and an adjustable chimney on the smoker box for precise temperature control.
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