A char broil smoker uses wood with wood chip flavor or charcoal as fuel in cooking your foods. This is a device that can bring every cooking show and even grilled foods that you’ve tasted in your favorite restaurant into your own homes. A char broil smoker has an offset firebox that provides you with the heat and smoke flavor that slowly cooks your favorite meal. The wonderful feature of the smoker and how it works could really give you peace of mind and let you enjoy the time you spend in smoking foods. Here are few tips on how to use a char broil silver smoker grill to your advantage.
Tip 1: Think of the wood you want to use while smoking.
Decide what type of wood you are going to use that will best complement the food you are about to cook. Usually, hickory wood is commonly used to smoke pork or thick cuts of meat like beef brisket. Other wood types such as apple, cherry and maple are suited to enhance the flavors of fish like trout, halibut and whiting. For poultry, mesquite is best.
Tip 2: Prepare your grill smokers.
Coat the grill grates with olive oil to prevent food from sticking during the cooking process. Load about 10 pounds of charcoal or hardwood coals to the firebox located on the left hand side of the silver smoker and start the fire using lighter fluid and long-handled matches or a barbecue lighter. Leave the firebox lid open. When coals turn white, close the main cooking chamber and the firebox. To determine the temperature, use an oven thermometer to know if the internal heat has already reached around 200 degrees Fahrenheit.
Tip 3: Prepare your food just right.
Prepare and arrange the meat to be smoked and place it on the grates located in the main cooking chamber, leaving enough room around each piece of the meat to allow smoke to circulate. Close the lid.
Tip 4: Make sure that the temperature is just enough.
To maintain the internal temperature of 200 degrees Fahrenheit, adjust the chimney damper and vents that are located on the side of the silver smoker. For long smoking, additional fuel is needed to avoid lowering the heat temperature. Add 3 to 5 lumps of charcoals or 2 to 3 chunks of hardwood to maintain the right temperature of the smoker. Do this once for every hour.
Tip 5: Use some cooking tips.
To keep the meat from drying out and enhance the flavor, baste it using a basting brush with your favorite sauces or barbecue mixture. It is advisable to baste the meat every 90 minutes during the entire cooking process. Remember that cooking time varies depending on the size and thickness of the meat. The meat should be smoked at around 30 minutes for every pound. Use a meat thermometer to check the internal temperature in the thickest part of the meat. The ideal temperature should be 165 degrees Fahrenheit. For poultry, internal temperature should be 170 to 180 degrees Fahrenheit.
The prices of this wonderful device are comfortably low, so you don’t have to spend a lot of money on expensive smokers to produce great barbecue. The char broil smoker will help you make barbecuing like a pro!