There is something special about barbecues cooked in a smoker. They will have a well-defined smoky flavor while retaining the robust taste of meat that is fall-off-the-bone tender. Smokers use a combination of sustained low heat, prolonged cooking, and moisture to produce gastronomic treats. If you Read more...

There is something special about barbecues cooked in a smoker. They will have a well-defined smoky flavor while retaining the robust taste of meat that is fall-off-the-bone tender. Smokers use a combination of sustained low heat, prolonged cooking, and moisture to produce gastronomic treats. If you are ready to serve up a feast, try using a smoker.
 
Getting Ready to Use Your Smoker
 
If your smoker is new, you will get the most from it if you make its accompanying manual your best friend. Otherwise, you can check out this website and their list of the best grill smokers you could choose from. To start using your smoker, get to know all its parts, fiddle with them a bit and know how each one works. Look for instructions on how to get your smoker ready. Some smokers will require seasoning while for others, a cleaning up will do. What you want to do when you prepare your smoker to use for the first time is get all contaminants and unwelcome residues out while sealing its pores with a nice protective coating of oil and smoke.
 
Use soap and water to wipe down the surfaces of your smoker and rinse well. Light up your smoker to its maximum temperature for twenty minutes or so while its vents are open. Once cool enough to handle, apply a coat of vegetable oil on the inside of your smoker's cooking chamber then burn about five ounces of wood. Let your smoker run at 250 degrees for five hours, and then turn it off and voila! Your smoker should be ready for you to enjoy.
 
Trying Out Your Smoker
 
If you want to get grilling tips from pros before you try out your smoker, the Internet is a vast receptacle of information. However, to give your smoker a nice trial run, you could check out this simple recipe. Start with ten pounds of baby back pork ribs. Use a wire whisk to mix 2 tablespoons of salt and four tablespoons of brown sugar, a tablespoon each of black pepper, white ground pepper, garlic salt, paprika and a teaspoon of chili. Rub this dry mixture into the baby back ribs, making sure all sides are well-coated and let rest in the refrigerator for three hours. Place the ribs on the rack and smoke for an hour at 270 degrees Fahrenheit. When the ribs have been in the smoker for half an hour, baste them with a mixture made of 1 cup pineapple juice, a third of a cup of brown sugar, four tablespoons ketchup and four tablespoons vegetable oil.
 
For the perfect barbecue tips, continue to baste every thirty minutes until the meat is done. You will know you have reached the final stage of your smoking when the meat is no longer pink and it has begun to shrink back from the bones. This should happen after about three hours and once it does, thicken your basting sauce by letting it simmer. Enhance its flavor with pepper, crushed garlic and a touch of cumin. Brush this over the ribs and let cook for the last thirty minutes. Wrap the ribs in foil when you take them out and let them rest for fifteen minutes to make sure the juices do not run out. Ten pounds of baby back pork ribs should serve eight people to ten persons but if your smoker does its work well, don't count on having any leftovers.
Keeping Your Smoker in Good Shape
It is important that you keep your smoker in good shape. This means cleaning it after every use without scrubbing it down to metal. See to it that your smoker remains well seasoned but always scrape out any deposits of grease from foods you have cooked. Keep your smoker free from ash and watch out for signs of rust.
 

It may seem like a lot of trouble maintaining your smoker but keep in mind that nothing does barbecue the way a smoker does. The delightful morsels you get from this equipment will be well worth the effort you take in making sure that your smoker serves you for a good number of meals and years.