The backyard wars over charcoal versus gas for grilling are long-standing and even entertaining in their ferocity, but are nothing compared to the passion with which smoker cooks approach and defend their craft. Anyone minimally knowledgeable in this area will tell you that a smoker is sui generis (fancy Latin for unique) and that cooking on a smoker is as different from grilling (or any other kind of outdoor cooking) as night from day.
What is a Smoker, Anyway?
Understand that there are electric and gas appliances that purport to be smokers, but the true grill smoker runs on wood or charcoal, features a deep fire pit, heavy domed cover, thick grate, and requires an endless supply of patience. That is because the key to cooking on a smoker is "low and slow." Meaning, the temperature is kept very low for a very long time to produce a fragrant smoke that will be absorbed by the food. This method creates extraordinarily tender meats with amazing taste. That is why in competitive "barbecue" contests, the smoker is frequently the appliance of choice.
"Low and Slow" Starts with Exquisite Wood
The chef will start with choosing wood or charcoal. The true gourmet will opt for wood and the care with which the selection is made rivals how a chef shops for the food itself. Mesquite, apple, alder, cherry, hickory, maple, pear, peach, plum, walnut - virtually any hardwood will work (stay away from cedar or pine). Each type of wood will infuse the meats with a different flavor and aroma, so the choice is crucial. Since the wood may be burning for hours, it is also important to have enough on hand to keep the smoker going at a consistent heat.
Low Means "Really Really Low"
Even if you are using a grill or electric smoker, you cannot claim to be preparing smoked meats unless you are using a really, really low temperature. Rarely will any meat be prepared at a reading above 200 degrees Fahrenheit, although for pork spareribs or loin ribs, you may choose to go as high as 350 for a few hours. It may seem a travesty to some, but vegetables like squash can also be smoked at temperatures of 180 or less and come out tasting very lively, salty without being salted and truly flavorful.
Slow Means "Really Really Slow"
Probably the quickest thing you will cook in an authentic smoker is a thin cut of meet like the aforementioned spareribs. Chicken can be relatively quick, too - by "quick" we mean two to three hours. The idea behind the slow, low cooking is that you want the food to absorb the smoke flavor nicely, without being overwhelmed by it. Some experts suggest that after a few hours of smoking, cuts of meat that are particularly likely to absorb smoke be removed and wrapped in foil to continue the cooking process. If you are doing a whole hog, you won't worry about such precautions.
If your idea of cooking fun is The backyard wars over charcoal versus gas for grilling are long-standing and even entertaining in their ferocity, but are nothing compared to the passion with which smoker cooks approach and defend their craft. Anyone minimally knowledgeable in this area will tell you that a smoker is sui generis (fancy Latin for unique) and that cooking on a smoker is as different from grilling (or any other kind of outdoor cooking) as night from day.
If your idea of cooking fun is sauteing, then you won't much care for the indolence of smoking. But you'll probably still love the taste of the finished product!, then you won't much care for the indolence of smoking. But you'll probably still love the taste of the finished product!
What is a Smoker, Anyway?
Understand that there are electric and gas appliances that purport to be smokers, but the true grill smoker runs on wood or charcoal, features a deep fire pit, heavy domed cover, thick grate, and requires an endless supply of patience. That is because the key to cooking on a smoker is "low and slow." Meaning, the temperature is kept very low for a very long time to produce a fragrant smoke that will be absorbed by the food. This method creates extraordinarily tender meats with amazing taste. That is why in competitive "barbecue" contests, the smoker is frequently the appliance of choice.
"Low and Slow" Starts with Exquisite Wood
The chef will start with choosing wood or charcoal. The true gourmet will opt for wood and the care with which the selection is made rivals how a chef shops for the food itself. Mesquite, apple, alder, cherry, hickory, maple, pear, peach, plum, walnut - virtually any hardwood will work (stay away from cedar or pine). Each type of wood will infuse the meats with a different flavor and aroma, so the choice is crucial. Since the wood may be burning for hours, it is also important to have enough on hand to keep the smoker going at a consistent heat.
Low Means "Really Really Low"
Even if you are using a barbecue or electric smoker, you cannot claim to be preparing smoked meats unless you are using a really, really low temperature. Rarely will any meat be prepared at a reading above 200 degrees Fahrenheit, although for pork spareribs or loin ribs, you may choose to go as high as 350 for a few hours. It may seem a travesty to some, but vegetables like squash can also be smoked at temperatures of 180 or less and come out tasting very lively, salty without being salted and truly flavorful.
Slow Means "Really Really Slow"
Probably the quickest thing you will cook in an authentic smoker is a thin cut of meet like the aforementioned spareribs. Chicken can be relatively quick, too - by "quick" we mean two to three hours. The idea behind the slow, low cooking is that you want the food to absorb the smoke flavor nicely, without being overwhelmed by it. Some experts suggest that after a few hours of smoking, cuts of meat that are particularly likely to absorb smoke be removed and wrapped in foil to continue the cooking process. If you are doing a whole hog, you won't worry about such precautions.
No comments:
Post a Comment