The Original Bradley Smoker hot smokers, cold smokes and roasts to perfection. Unique smoke without fire system operates for up to 8 hours without refueling.
Oklahoma Joe's, Moonlite Bar-B-Q Inn and Roper's Ribs are three of the top barbecue restaurants in the United States. But why do people love barbecues? Some say that they love barbecue because of its amazing flavor that just melts in to your mouth. Barbeque has a distinctive taste that everyone loves. There is nothing like it. Another reason why people adore eating barbecue is because it is fun. People actually don't care if you have barbecue sauce down your cheeks as long as you are enjoying the flavor of the barbecue and the company of your family friends.
Did you know that you can enjoy barbecue right at your own back yard? Yes you can. You can savor the sweet and spicy chicken or pork barbecue while having a couple of refreshments right at home. You just have to prepare your marinated pork, chicken or baby back ribs and take out your reliable barbecue smoker. If still planning to buy one for your outdoor cooking, consider these three products. They are not just chic and convenient. They are economical as well.
Weber Smokey Mountain 18.5 Inch Smoker
This is one of the most popular barbecue smokers today. Its lid mounted thermometer and the bottom mounted heat shield allows you to check the temperature of your smoked barbeque without burning yourself.
Brinkmann Gourmet Charcoal Smoker-Grill
Another one that is not so expensive but is known to produce good quality barbecue is the Brinkmann 810-5305-6 Charcoal Smoker. It only cost 9 and it is already made out of stainless steel. What a great way to save!
Old Smokey Electric Smoker
This is the best equipment for smoking barbecue especially for beginners. It is simple and very basic. Maintaining the temperature is not complicated as well.
Aside from those three, here are tips for you to help you choose the perfect barbecue smokers for your outdoor cooking:
Know The Design of The Smoker
Generally there are three designs of barbecue smokers. They are categorized according to their design. The different styles of them are offset, vertical and kettle type. The offset type has a wooden fireplace and the smoking or cooking compartment. The second type which is the vertical is rectangular in shape and it is akin to a small fridge. The third type is better known as the kettle design is protected by the lid. The backsides are open to facilitate air flow. It is customarily design to preserve the smoked flavor of the barbecues.
Compare Prices of Barbecue Smoker
When buying a barbecue smoker, don't just consider your wants and the special features of the smokers but also your budget. The price of them can range from 0 to 00 and up. The cost depends on the type, the quality and the key features and functions of the equipment. If you feel that the cheap offset type smokers can save you money, think again. This type of barbecue smoker is not just inconvenient to use; the barbecue tastes bad as well. If you are going to invest, make sure that you choose a barbecue smoker that fits both your budget and your barbecue requirements. If your budget is just small, why not buy the Charbroil Silver. It is easy on the pocket and the barbecues that are cooked using the Charbroil Silver are not so bad.
Functions and Key Features
Barbecue smokers come in different styles and key features. Some may have an impeccable stainless steel exterior, cooking grills, an embedded thermometer, pans and so on and so forth. To save money, check if the features and functions included in your chosen equipment would benefit your cooking styles and requirements. Be a clever shopper.
Then again, if you have the means and the budget to invest in a good barbecue smoker then compare the different brands and products. Your patience will definitely pay off and you will get yourself one good barbecue smoker that will be perfect for outdoor get together and parties.
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A brisket is known to be the toughest cut of meat from a cow, though when
prepared and cooked correctly it can be the best tasting and most tender meat you
will ever eat. In this section, I will teach you how to choose, prepare, and
barbeque a brisket, Texas style, to achieve the best results possible. Please notice
the other smoker recipes located in the index on the right side of the page.
Choosing A Good Brisket To Smoke
A brisket is composed of two parts, the flat and the point. The flat section usually
has less fat on it while the point should have considerably more. The fat on top of
the brisket is called the "fat cap" and should be white in color. The thickness of fat
on top should be at least 1/4 of an inch thick, and thicker is ok. When purchasing a
brisket, make sure the meat is a deep red color, which will represent freshness, and
make sure it has plenty of fat incorporated throughout the meat, not just on top.
The combination of the deep red color and the white fat of a brisket is called
marbling, and it is the key to choosing a good brisket to bbq. Since the brisket is
such a thick cut of meat, the fat located throughout the meat will help to keep the
brisket moist while smoking.
Make sure the brisket has not been frozen. A frozen brisket will not display a deep
red color, the fat may be darker instead of white, and the brisket will not turn out as
tender and juicy as a fresh one after smoking it.
When I choose a brisket, I lift the brisket in the middle to see how limber it is. I have
seen briskets that are stiff as a board, and some that bend over each side of my
hand. The stiff ones more than likely have been frozen, and I have noticed that they
may not always be as tender as a brisket that is more limber. Some people disagree
with this test, but I am a firm believer because of the results I get.
The weight of the brisket should be between 8 and 11 pounds. A larger brisket
takes longer to cook, and the flat may become tougher or stringy because of the
longer cooking time.
Preparing The Brisket
After choosing the perfect brisket, I start my preparation process the night before I
want to smoke the brisket. First, make sure you have plenty of work space and a
clean area to prepare the brisket on. The brisket should have fat on it no more than
1/4 inch thick. Thicker fat will not allow the smoke to penetrate into the meat
located under the fat. If the fat is too thick, trim it down until you reach the 1/4-
inch thickness.
After trimming the brisket, I rub the brisket down with mustard. The mustard
creates a sticky substance on the meat for the rub to stick to, and it also adds a
great flavor when combined with the rub. Massage the mustard into every portion of
the meat, including the fat, so that it covers the brisket nicely. You do not want the
mustard layer to be too thick; it should be just enough to create a paste for the rub
to stick to.
I choose to use a rub on my briskets instead of a marinade because I have found
that marinades penetrate only about 1/2 inch deep into the meat. You should use
whichever method you like best, but I am going to describe the rub method.
Marinade and rub recipes can be found by clicking on either of the links.
After fully covering the brisket in mustard, apply the rub on the brisket. When done
correctly, the rub should form an evenly distributed layer of seasoning on the
brisket.
Wrap the prepared brisket in Clingwrap, or a similar material to seal it, and then
refrigerate it overnight.
Barbeque Time
Take the brisket out of the refrigerator one hour before you want to put it on the
smoker. Place the brisket fat side up on the smoker. The fat will release oils into the
brisket to help keep it moist while cooking.
I use a wood smoker with a firebox to provide indirect heat for outdoor cooking. I
have found this method to be the best, but there are many more smokers available
to choose from such as water smokers, propane smokers, and charcoal smokers.
I use mesquite for smoking briskets because it provides a delicious smoke flavor,
burns hotter so less wood is used, and that is how we do it in Texas. Many people
do not use mesquite, which is fine, and I have included a section for wood selection
to provide you with information about the different types of wood that are good to
use for smoking purposes.
To achieve the best results, I cook the brisket at 225 degrees for about 1 hour and
15 minutes per pound. Many variables also affect cooking time and temperature
such as how many times the smoker is opened, how close the brisket is to the fire
box, etc, but sticking to 225 degrees/1 hr. 15 mn. will work. Many people believe
that when the internal temperature of the brisket reaches 180 degrees, it is done.
This is both true and false. When the internal temperature of the brisket is around
180, the fat in the brisket really begins to marbleize. The brisket will maintain this
temperature for a while, and this adds to the tenderness of the brisket.
I always use a mop sauce to baste the brisket while it is smoking. This will keep the
outside of the brisket moist and tender. It is important to keep the lid closed while
smoking the brisket to reduce heat loss, so I baste the brisket with the mop sauce
about every 45 minutes to 1 hour.
A great way to keep briskets moist while smoking them is to use a mop consisting
of apple juice mixed with olive oil. It gives the brisket a great flavor, which is not
overpowering, while keeping the brisket moist from the oil. An easy way to apply
this mop is to put it in a spray bottle and simply squirt it on the brisket.
After 7 hours a brisket usually will not absorb much more smoke. An option for
finishing a brisket is to wrap it in aluminum foil, and place it in an oven at 225
degrees for the remaining cook time. I rarely use this method because I enjoy
smoking the brisket for the full time, but I have used it, and it works.
SLICING THE BRISKET
ALWAYS slice the brisket against the grain. Doing this will make the cuts of meet
very tender. To do this, remove some fat from the top of the brisket to see the
direction of the grain in the meat, and slice against it.
I separate the point from the flat before I slice the brisket because the grain
generally runs the same direction in the flat, and it is easier to see when it is
separated. The point is a little harder to correctly slice because the grain in it runs in
different directions. After some practice at carving the brisket, you will know which
direction the grain runs, and you will find it much easier.
Add your favorite barbeque sauce.
Perfect your smoking techniques, and you will win a barbeque competition in no
time!
HAVE A GREAT BARBEQUE!
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It is always a joy to barbeque in any occasion and practically at any given season. And when you think having a barbeque with your friends and loved ones can't get any better the gas barbeque smoker came out in the market. The outdoor gas smoker along with the electric type brought convenience and ease to the art of barbequing.
With the outdoor gas smoker, you can use either propane or natural gas. The use of clean fuel is advisable because it will not interfere with the taste of your food. Gas barbeque outdoor smokers usually come in compact sizes depending on the brand and quality that you are going to choose. And if you are worried because you are just starting to use your first gas smoker, do not worry. Most of the outdoor gas smokers today are very simple to use even the most inexperienced of all cooks can operate this wonderful contraption. All you have to do is follow the instructions below as well as the manual that comes with your newly bought gas smoker.
STEP 1: You have to remember that every smoker has a pan to put water in. Locate the pan (usually found at the bottom of the smoker) and fill it with water until the indication level.
STEP 2: Turn on your gas source and try to ignite your gas smoker. There should be an ignite button in which you have to push or press it. Your smoker will light on for a few seconds and then ignite. Always check your gas source and always be careful when doing this.
STEP 3: Set the temperature of your smoker to 225 to 230 degrees Fahrenheit (110-115 degrees Celsius). This is an ideal temperature for slow smoking.
STEP 4: Once you have already set the temperature to 225 degrees Fahrenheit it is now time to put your meat in. The cooking time, which is three to four hours, will vary depending on how many pounds of meat you are cooking. By this time, you should've already marinated your meat if this is your choice.
STEP 5: One important tool that you should always have handy is a thermometer. In this case, you should put an internal thermometer inside your smoker for you to be able to regulate and keep track of the internal heat. This will determine how your meat is done.
STEP 6: Check on your meat and if you are already satisfied on how it is cooked then it is now time to turn your smoker off. Turn the knob all the way to the OFF indicator. Let the smoker cool for about an hour or so before cleaning. It is important to clean your outdoor smoker immediately or on the same day that you used it so that the flavor and the odor of the marinated meat will not stick.
Cleaning the smoker is very simple. Empty out the water pan and clean it with mild dish washing soap. Dry the pan completely before placing it back inside you smoker. You should also always watch out for rusts. Any signs of rust, no matter how small should be immediately scrubbed out so as not to affect your food.
These are the simple instruction on how to work your outdoor gas smoker. Just remember that there are safety precautions every time you operate a gas fuelled cooker. Make sure to always follow those precautionary measures in order to ensure safe and accident free cooking.
You gas outdoor smoker is built to last a long time. The secret is to keep it clean all the time and make sure you watch out for rusts that could affect the quality and safety of your food. Enjoy your smoked meat!
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There are a lot of known ways to cook a beef brisket but how can you define a brisket? A brisket is known as the toughest meat from a cow. However, if it is prepared and cooked properly, it can be the best tasting meat that you will ever eat.
The only thing is that the preparation of brisket will not be that easy. A lot of people say that the best way to cook brisket is by using a smoker. They have been using this kind of method for quite some time and so far, it is the best way to cook a brisket. It is because the real flavor of the beef comes out because of smoking.
Before, people used to cook brisket with the use of the old fashioned smoker. They claim that brisket is more delicious when it is cooked on wood. However, there are a lot of delays that may happen if you do this. You will need a lot of wood to cook brisket. It is really tough so it is very hard to cook and it will really eat a lot of time. Not to mention all the time you need to spend constantly watching the wood, adjusting the coals to make sure the temperature stays at an even keel.
The good thing is that electric smoker is now introduced in the market. As technology evolves, so is the way of cooking brisket. This is the latest technology in cooking brisket.
Before attempting to cook a smoked brisket, it is very important that you will choose the proper cut. You must understand that the size of the cut can affect the cooking time of a brisket. When you use the old way of cooking brisket, it will surely take you around 70 to 90 minutes but when you used an electric smoker, it will only take you around 50 to 60 minutes. Another advantage of using an electric smoker is that you will not need to search for wood to cook.
It is better if you will ask your local butcher to help you look for the best cut for you brisket. Brisket has a lot of grades so you will really need the help of a butcher to choose a cut that will fit your budget. You have to remember that the price of the brisket depends on its grade so you must choose carefully.
The best way to cook brisket is through smoking and the best way to do this is through electric smokers. It may take some trial and error in the beginning as you perfect the art of smoking but once you do, you will enjoy perfectly smoked meat every time.
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Personal goals and expectations will ultimately dictate your choice of the best BBQ smokers. Some think the more laborious the cooking in a UDS (upright drum smoker) or vertical water smoker, the more authentic the flavor. Others find the more traditional the cooking in an offset barrel smoker or a basic smoke box, the more homemade the quality. The option of gas or electric, charcoal or firewood smoker result in varying b-b-q tastes.
First time and less committed barbeque cooks should start with the low to mid-priced as well as used smokers. The best BBQ smokers are designed to streamline the task, from full electronic controls to the Lazy-Q, built-in thermometer and bottom heat shield, cost-saving combination smokers and grills or outdoor ovens. Bar-B-Chef, Big Drum Smoker, Bradley, Brinkman, Camp Chef, Char-Broil, Char-Griller, Masterbuilt, Old Smokey and Weber's Smokey Mountain are popular choices.
Barbeque aficionados, restaurants and chefs should zero in on high end smokers like from Big Green Egg, Cookshack, J.R. Enterprises, Lang, Klose, Pitts & Spitts, Super Cajun, The Good One, and Traeger Pellet. Full-on competition smokers, 4 to 6 grill rack refrigerator types, highly precise temperature controls, industrial strength smoking chambers built to last all emphasize quality.
Whether it's an ancient Japanese designed ceramic smoker and thermostat switches between hot and cold smoking or handmade and custom cook-off smokers from innovative Texan David Klose, the best BBQ smokers will fire up your passion for barbecuing. They can be outfitted in concession stands and trailers perfect as mobile carts for catering and streetside bbq diners.
Ever since the backyard barbecue crowd discovered the turkey fryer and got hooked on it's ability to produce a juicy tender turkey in 45 minutes or less, they have longed for a turkey fryer that could be safely used indoors. Their dreams were answered when the McLemore family teamed up with one of the best known turkey producers, Butterball, and produced the now famous Masterbuilt 20010109 Butterball Professional Series Indoor Electric Turkey Fryer.
With the enclosed burner and absence of open flame this fryer is ready to go to work for you indoors. It even has a filter to help eliminate odors. This electric fryer is not only convenient and clean when used indoors but it actually uses up to 30% less oil. The thermostatically controlled electric heat source keeps the oil at the proper temperature without constant monitoring. Capable of handling up to a 14 pound turkey this fryer will also allow the home cook to serve up such tasty treats such as fried potatoes, fried sausage, seafood including shrimp and lobster and other easily prepared treats.
With the included cooking basket you will find your family demanding more of your homemade doughnuts, onion rings, french fries and other foods that will keep the kids at home for meals and not down at the local fast food store.
The fryer is has a stainless steel outside shell and a porcelain-coated fry pot. A combination of red and green "power on" and "ready" lights along with a simple thermostat control knob make this appliance simple to use and safe for use in your kitchen or enclosed sun room. Bring the fryer where the company is and you won't have to spend hours toiling away in the kitchen while everybody else is enjoying the company.
To get you quickly on the right path to perfection with this appliance, John McLemore whose family manufacturers all the Masterbuilt products has written the, "Dadgum That's Good!", cook book that describes over 125 recipes including smoking, grilling, frying, boiling and steaming. John's appearance on the popular Mike Huckabee Saturday night show wowed the audience when he produced a fully fried turkey, new potatoes, sausage, shrimp, vegetables and even fried Oreo cookies all during the one hour show.
If your not sure you are ready for your own electric or gas turkey fryer perhaps getting a copy of John's book, "Dadgum That's Good!" will help you make a decision. Even with out the turkey fryer you could put the recipes in his book to good use especially during the upcoming holiday season.
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| Price : $334.49The Bradley 4-rack Digital Smoker includes all the features of the Original Bradley Smoker, along with the benefits of digital technology. Temperature, time, and smoke are now completely controllable so you can decide how much smoke you want, how long your food is going to be smoked for, and at what temperature. Perfect for entertaining, creating gourmet foods in your own home, or just enjoying the flavor that smoking brings, the new Bradley Digital Smokers offer an easier and better way to automatically roast, smoke and barbecue in the outdoors. The exterior is Powder Epoxy Steel and the interior is Polished Stainless Steel Internal Cooking Vol : 2288 cu in Internal Heater: 500 watt cooking element / 125 watt smoking element Power: - 110 V 50 - 60 Hz , - 5.5 Amps (240 Volt Model coming mid 2006) ETL & CE Listed Max Temperature: Controllable up to 320F. Min Temp: subject to ambient Digital Controls : Temperature, Time, Smoke
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| Price : $119.00Butterball's Oil Free Fryer/Roaster is one of the best performing, most convenient turkey fryers we've ever invented. A healthier, more convenient alternative to frying with oil, this Electric Turkey Fryer and Roaster offers foolproof operation and delicious results, whether gathering the family for Thanksgiving dinner, pot-lucking with friends and neighbors, or simply making a variety of meals to freeze for later.
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Turkey is a traditional dish during Thanksgiving and other family gatherings. You may stuff it or may not. You may bake it in the over through reading the package guidelines. For something special, you may want to learn how to smoke a turkey breast with the use of an electric smoker. You simply need a bit of time and energy; you may deliver a special delicious sensation.
Price a smoked turkey at your favorite ham store, as well as the label will have you reconsidering your own menu instantly. Therefore, a smoked turkey at home is an excellent option. You can smoke it immediately compared to several meat cuts, and an electric smoker creates them secure and easy to ready.
However, remember that a turkey and other sorts of poultry are specifically kind to free radicals that can trigger food-born ailments. Smokers prepare and cook at lower gentle heat and a common sized Thanksgiving turkey of about 20 pounds or more may stay in the risky temperature range about 40-120 degrees lengthy enough to stimulate risky bacteria. With this, countless grill experts suggest smoking a turkey below 12 pounds. This particular size of turkey cooks fast and is secure as opposed to bigger turkeys.
When smoking it, place the turkey in the smoker to notice the meat thermometer when you open the door. Remember, turkeys take approximately half an hour each pound in 225-degree temperature. A turkey that weighs 10 pounds, it may take approximately five hours to reach the inner temperature of 165 degrees.
Put enough hickory chips to soak and check the smoker from time to time and refill the chips and water pan if necessary. Still, the more frequent you observe the more heat it will lose and the longer the meat will be cooked. Make sure to follow the directions as well as recommendations properly.
Cautiously remove the turkey inside the electric smoker when it reached the internal temperature of about 165 degrees. Using the foil, cover the turkey and let it rest inside a room temperature for about 15 minutes prior to carving it. Serve with your preferred side dishes along with the remaining flavorful sauce.
How to smoke a turkey breast is a bit easy, and it allows your kitchen for any other obligations. Feel free to try it yourself at home. You may brine the turkey, inject it using different flavorful seasonings, and rub it with your preferred spices and any added option. Of course, another brilliant idea is putting beer, wine, or juices to the drip pan to moisten and enjoy the fun of smoking a turkey.
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