| First off, what exactly kind of food does a smoker | | | | completion. You never know when you are going to |
| produce and how do you spell it.... Is it barbeque, | | | | have the all time best combination of rubs, wood and |
| Bar-B-Q or my personal favorite, BBQ? Do they all | | | | marinades! |
| mean the same thing or is some regional US thing. If | | | | To get that moist, wood-smoked flavor, find a |
| you pass by a road sign with one of these signs and | | | | shallow foil pan and fill it with water, juice or beer and |
| you inhale deeply, there should be no doubt in your | | | | wood chips, whatever wood you like. There are so |
| mind that they are all delicious! The only real | | | | many types of wood to choose from. Some of |
| controversy is whether you are grilling with high heat | | | | course, are strictly local woods. Put your foil pan |
| or slow indirect low heat with a lot of smoke to get | | | | under your grill rack or on top of the charcoal. If you |
| that succulent meat. | | | | are using gas then put it off to the side of the gas |
| Purists on the subject will tell you that BBQ is slow | | | | flame... the burner that is not lit, while you are |
| smoking with indirect heat from a hardwood fire. | | | | cooking. Keep the temperature between 250 and |
| Others will say that you can use gas or electric as | | | | 300 degrees Fahrenheit, and plan on cooking most |
| long as you have the wood chips located somewhere | | | | meats for at least four or five hours, maybe even |
| in the cooker to produce enough smoke for that | | | | longer. |
| unforgettable tasty smoked flavor. Many folks claim | | | | How to use a smoker and BBQ cooking in general |
| that it is strictly the sauce that gives the meat | | | | has had controversy since colonial times and we |
| flavor, but once again, this is a HOT topic. Dry rubs | | | | aren't really sure where BBQ came from, but it |
| really "rub" many people the right way and they claim | | | | seems to be a combination of African, Caribbean, |
| that their secret recipe rubs are the best and this is | | | | Indian and American Cowboys influence. |
| what imparts that lip smacking taste. | | | | It seems that there are so many different ways to |
| You really don't have to be a brain surgeon to figure | | | | of how to use a smoker that the jury is still really |
| out how to use a smoker, but you do need a lot of | | | | out on the one and only correct way to smoke your |
| patience, no, not patients! Slow smoking of food | | | | foods to perfection. It really depends on your taste |
| takes many hours and experience does make a big | | | | buds. If your smoked ribs have your neighborhood |
| difference. Write down what you do each time so | | | | two stepping around your cooker, then I guess you |
| you have a good reference in case you consume too | | | | must have a winner! |
| many spirits while waiting for your "cue" to reach | | | | |