This Smokey Mountain Charcoal Smoker is designed to with stand the elements which living in England as we all know can vary some! It comes with a porcelain – enamelled bowl and lid, glass reinforced nylon lid handles, built in thermometer, aluminium dampers, heavy duty cooking grates and rust resistant aluminium fuel door. The smoker comes in three sizes 37cm, 47cm and 57cm.
Why smoke on a smoker? Because they are designed to cook food low and slow leaving meats, poultry and fish juicy, tender and full of smoky flavours.
Top Ten Tips for Smoking;
- START EARLY: Many of the flavour compounds in smoke are fat and water soluble, which means that whatever you are cooking will absorb smoky flavours best when it is raw.
- GO LOW AND SLOW (MOST OF THE TIME), true barbecuing is cooked slowly over low, indirect heat with wood smoke, traditional way to make meats so moist and tender that teeth are barley needed. You can also add sweet wood aromas to foods that are grilled over a hot fire for just minutes, like steaks, shrimp, and even vegetables.
- REGULATE THE HEAT WITH A WATER PAN: Big fluctuations in smoking temperatures can tighten and dry out foods. Whenever you cook for longer than an hour with charcoal, use a pan of water to help stabilise the heat and add some humidity.
- DON’T OVERDO IT. The biggest mistake rookies make is adding too much wood, chunk after chunk, to the point where the food tastes bitter. In general, you should smoke food for no longer than half its cooking time. Also, the smoke should flow like a gentle stream for best effect.
- WHITE SMOKE IS GOOD; BLACK SMOKE IS BAD: Clean streams of whitish smoke can layer your food with the intoxicating scents of smouldering wood. But if your fire lacks enough ventilation, or your food is directly over the fire and the juices are burning, blackish smoke can taint your food.
- KEEP THE AIR MOVING: Keep the vents on your charcoal grill open and position the vent on the lid on the side opposite the coals. The open vents will draw smoke from the charcoal and wood below so that it swirls over your food and out the top properly, giving you the best ventilation and the cleanest smoke. If the fire gets too hot, close the top vent almost all the way.
- DON’T FORGET: Smoking is a relatively low-maintenance way of cooking—but remain mindful and be safe. Never leave a lit fire unattended, and check the temperature every hour or so. You might need to adjust the vents or add more charcoal.
- NO PEEKING: Every time you open a grill, you lose heat and smoke, these are two of the most important elements for making a great meal. Open the lid only when you really need to tend to the fire, the water pan, or the food. Ideally take care of them all at once—and quickly. Otherwise, relax and keep a lid on.
- BARK and DARK: Barbecued meat should glisten with a deep red crust that borders on black. This “bark” is the delicious consequence of fat and spices sizzling with smoke on the surface of the meat and developing a caramelised crust over the luscious meat below.
- FEATURE THE STAR ATTRACTION: The main ingredient in any smoked recipe is like the lead singer in a rock-and-roll band. Every other flavour should play a supporting role. In other words, don’t upstage something inherently delicious with a potent marinade, heavy-handed seasonings, or thick coats of sauce. Harmonising flavours in ways that feature the main ingredient is what separates the masters from the masses.
What can you smoke on a smoker or should we say what can’t you smoke on a smoker?
A variety of fish, red meat, poultry, vegetables, people have even been known to do meat loaf!
For lush’s recipes and wood for flavouring, click on the link below to tickle your test buds;