John Myers
Grilling with the smoker – tips and tricks
- If you want to buy a new smoker, you have to burn it in properly before you can start grilling. This process takes some time.
- The unmistakable smoky taste is typical for the smoker. The intensity of this smoky flavor mainly depends on what is used to heat the smoker: If you use charcoal, you will generally produce less smoke than with wood. In addition, the taste can also be influenced via the control flap. If you close the flaps on the fireplace and firebox, the smoke flavor will become more intense. If you like it milder, open the flaps more or less.
- Which wood you use also affects the taste. With fruit woods such as cherry, the food gets a milder taste than when heated with walnut wood.
- Do not use charcoal left over from the previous year. Most of the time, this has drawn in moisture over the winter. Wet coal burns very hard and also smokes a lot. Therefore, it is better to use fresh and dry coal.
- Above all, you need patience and time to grill with the smoker. You should definitely plan them if you want to have a barbecue with friends.
- In general, you should not grill cured meat, this also applies to the smoker. The reason for this lies in the production of these foods. Due to the high temperatures, carcinogenic nitrosamines can develop from the nitrite curing salts used.
