Posted by admin | Posted in Uncategorized | Posted on 04-05-2011
Tags: barbecue, grill, grilling, smoker, smoker wood, smoker wood chips, smoker wood chunks, smoker wood pellets, smoker wood types, wood
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Vertical gas smoker
Deciding on what type of smoker you purchase depends on a few factors - make the process fun just like when you finally start to use your vertical gas smoker, showing it off for family and friends.
1. Where do you intend to smoke, indoors or outdoors?
2. Does the smoker need to be portable due to space constraints?
3. How much time do you plan to spend throughout the smoking process?
4. What is your budget?
Lets firstly review the numerous types of smokers
Charcoal - Vertical Water Smoker. A lot of folks say that the charcoal smoker adds to the flavor of the meat you are cooking. The jury is still out on that one but I believe that it does. After you get the coals going, around 20 - 30 minutes, you can start cooking. Within 3 hours the coals will have a thick gray ash over them. You need to remove this ash and add new, already burning, coals. It is best to have a charcoal chimney handy so that you can start some fresh coals before you need to add more to the smoker.
So as you can see, there is a lot more effort with a charcoal smoker and keeping the temperature consistent will be a challenge.
Wood Just as with the charcoal smoker, wood smokers require ongoing attention throughout the smoking process. Your smoking wood needs to be soaked so that it produces smoke and does not flame up. This wood is typically in chip form. You will then need to start the fire and when the burning wood turns to coals, you can add the wood chips and start smoking. Again paying very watchful attention to sustain the correct heat. Around 150 - 200 degrees.
Vertical gas smokers come in two makes, propane or natural. Propane smokers are portable, easy and convenient. All you need is a propane tank and you are prepared to go. With natural gas smokers, they are clearly less portable as they hook up to your household gas line.
The biggest reasons people love using gas smokers is that you can control the temperature very simply as they come with a dial to turn up or down the heat. Personally people like the easy button and the gas smoker is a lot easier to keep up and clean. The process is comparable with the wood chips. Soak them in water, or a liquid of your choice (not alcohol) and then add them to the chip pan in the smoker.
Electric Electric smokers are comparable to gas in that you merely plug it up and hit the switch. Once it's reached the desired temperature, add the wood chips or chunks to the element and induce smoking.
Good luck with your selection of smoker and enjoy. For more information about vertical gas smokers, barbeque smoking, please visit our site at www.verticalgassmoker.com
About the Author
Peter Plourde
www.verticalgassmoker.com
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I want to get more smoke from my propane smoker?
I notice that i dont get a lot of actual smoke from the wood chips in my propane smoker. I tried to vary how long I soaked the chips in water, but I haven't noticed a big difference in the amount of smoke. I get a good amount of smoke flavor, but I'm just trying to see how more smoke will change the flavor.
If you can control the damper to let in minimum air that is the way most smokehouses get smoke it prevents fuel from flaming . I am not sure how propane smoker works but principle is same you want the chips wet and minimum oxygen.
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