The traditional style of American cooking is what we know as the barbecue. But today, millions of Americans have taken it upon themselves to use the terms 'barbecue' and 'grilling' in one breath. All that we generally eat as snacks, whether burgers or hotdogs are grilled and not a result of barbecuing as most might think. Though both grills and barbecues are the offspring of the concept of outdoor smokers, barbecues have managed to retain their popularity.
The barbecue style of cooking was originally initiated in the Southeastern part of America where people would have to feed on tough varieties of meat since there was no perfect cooking solution. Ones who were well-off could manage to get hold of the better cuts of meat while people who could nearly be called poor had to make do with the tougher portions like pork butt. It was not only difficult to chew but also to digest such meat.
Thus, barbecue style cooking came about as a natural consequence. This style of cooking attains perfection when you cook the meat over a period of at least four hours and a maximum of six hours, at a temperature that is very close to the boiling point of water. Such slow cooking on one hand makes the meat juicier and tastier, and on the other imparts a distinct smell to the cooked meat, which makes it all the more delicious.
But an important point to be noted is that the essence of barbecue smoking has got nothing to do with cold smoking. In fact, the two are completely opposite to one another. In case of cold smoking, the meat is cured in salt or honey and the temperature does not go anywhere beyond 100F. The cooking in case of cold smoking takes about a few days rather than a few hours and naturally it can be quite tedious. Usually outdoor smokers in households are water smokers, though at any point of time one can create his own smoker.
The size and structure of the smoker depends a lot on the scale of cooking. If you want to set up your own outdoor smoker all you need to do is take a few gauges of steel sheets and tubing for the actual structure. While choosing the barrel make sure that it does not contain any obnoxious chemicals because this could definitely cause adverse health effects. You might or might not use a round cross-section, but, if you do, make sure that cleaning it does not take up much time. Cross-sections are available in a variety of shapes - circular, square-shaped, rectangular etc. Among these, it is best to opt for the circular one because the cleaning process is much easier.
Whatever you do, if outdoor smoking is what you intend, get a proper firebox because without this component outdoor smokers remain incomplete, or better said, they will not perform according to what the name suggests. After you have chosen your preferred firebox, you can always exercise flexibility with the wood you want to use for the firebox.
Ron Goodwin is one of the founders of “The Good-One™” Smoker/Grill. Rons smoker and barbecue grill articles offer information about the Good-One Smoker, barbecue, trailer smoker techniques and grilling tips and barbecue and smokers product information.
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