Proper Cooking Tips For Pipe Smokers
Smoking meat is part skill, part experience, and part equipment. If someone is new to smoking meat, asking others about basic things one needs to learn will really help. Most individuals won’t share secrets about their recipes, but they will share the basics of what to do. One can look on the internet for recipes and some of that great taste. The longer someone smokes meat, the easier information and secret recipes will be learned.
Something that should be mentioned about pipe smokers is that the pipe is almost as hot as the cooking chamber itself. When adjusting the amount of smoke coming from the pipe, have a leather glove handy so that one can safely adjust the pipe lid without getting burned.
If, while using the pipe smoker, bad weather should approach, the pipe smoker will be fine. The pipe is located at the rear of the smoker and is on the left or right. Rain coming in from the pipe will not drip into the cooking chamber because of its location, and water will not put out the fire for the same reason.

Branding and Barbecues
Let’s not talk about brands like Weber or Big Green Egg. This is a home version of the cattle ranchers’ branding iron. If personalizing your steak with your own custom brand sounds appealing then check out the Monogrammed Barbecue Branding iron for around $60.

Tumbling Steaks
How about a high tech tumbler for marinating things before you put them on the grill. Reveo MariVac Food Tumbler Marinade goes round and round to make things taste better for $199. ($150 on amazon.)

Grill Recommendations
Here are few top picks for grills:
The Weber Genesis E-320 is a nice looking gas grill that is built to last with porcelain coated grates and a 10 year warranty on the 3 stainless steel burners. It comes with one side burner. If you don’t need a side burner, you can get the Weber Genesis E-310. The Weber Performer has a great feature; you start the charcoal with a propane gas burner and once the charcoal is lit you turn off the gas and start grilling. The Brinkmann 810 gets good reviews and a “Best Buy,” from Consumer Reports.

Portable Green Grill
Wood flame makes a very cool, or should we say hot, portable grill that burns a small hardwood cube in an enclosed space and uses forced air to produce a very high heat in minutes. The unit weighs about 15 lb is safe and efficient to use.

High Tech Thermometers
A good thermometer should be part of every serious grill master’s tool kit. The Bonjour laser thermometer uses infrared light to measure the surface temperature of a pan or grill. It includes a probe thermometer for measuring meat temperatures. The Thermapen digital, instant-read thermometer costs around $90 and was Cook’s illustrated top rated thermometer. It’s noted for its super fast response and small probe tip. You can buy a thermometer from Williams-Sonoma that has a voice alert to tell you when your meat is done.

Products Offered By Bradley Smokers
There are a variety of smokers available through the Bradley smoker line, depending on your individual cooking and smoking needs. They offer a state-of-the-art propane smoker which is the highest quality available. It weighs 23 pounds and comes with batteries as well for use in traveling. A propane tank is also included with the smoker, as well as a propane cooking element. A wood burner, flame control and on/off switch are also used to control the temperature inside the Bradley smoker. There are four adjustable racks for placing food on, as well as a six month warranty. This smoker sells for approximately $200, and is worth it for a quality item.
The next product available is the Bradley digital smoker, which weighs 42 pounds and is totally operated with the latest digital technology. You can use this smoker in the outdoors while camping as well. It will automatically roast, smoke and barbecue even in the outdoors. Temperature, time and smoke are controlled digitally, and there is a 500 watt cooking element also. There are four racks in this Bradley smoker, and it comes with a 12 month warranty. The cost for this smoker is more expensive than the propane variety, approximately $500.
The original Bradley smoker is also for sale and is about the size of a small refrigerator. This smoker produces food without any aftertaste, as the smoking bisquettes do not require constant tending as in other smokers. The flavor bisquettes are burned at a consistent temperature for twenty minutes, eliminating high temperature gases that cause a distortion in flavor. The outside of the smoker is made of epoxy steel and the interior is aluminum. This smoker weighs 40 pounds and has a 12 month warranty as well. Purchasing a Bradley smoker will help to ensure that you have a wonderful smoking experience each and every time.

What are the basic advantages to using a meat smoker over more traditional methods?
For starters, the flavor of the meat is much more pronounced and the meat is tender. Since this is the desired result of grilling it is obvious why smokers have become common for backyard barbeque cooking. And should you try smoking the meat in combination with brining you will receive an even more succulent taste.
Many people think that using a meat smoker is difficult but it isn’t. It is not much different than using a basic barbecue grill, but with a smoker the temperature is automatically calibrated for you. Even if you decide to use brining techniques there will be minimal involvement on your part. You can even find indoor smokers for when the weather outside is not cooperating or during cold winter months. No longer are you waiting on Mother Nature to enjoy a barbequed meal. You can find all types of propane and charcoal smokers, but many people believe that charcoal is the way to go. By using a charcoal smoker you will simply place the coals into piles on either side of the meat, put a small drip pan in the middle, and some pre-soaked hardwood or flavor chips are tossed on the coals to give off the smoke. It will engulf the meat and add tons of flavors.
If you are in the market for a barbeque grill, consider buying a smoker instead. The flavor you get from the grilled food will amaze you. Do your best to try before you buy, as the extra flavorings may not be something you are used to. It can be an acquired taste especially if you are used to standard propane grilling. Be adventurous and try one out. Your taste buds will thank you.

1. You will have to first measure a rectangular plot of 40″x 56″ and dig a pit at least 8″ below ground and level the area.
2. Lay 2″ bed of gravel on the pit floor. Mix dry mortar with water and spread 2″ thick circular layer around the edge of the gravel.
3. While the mortar is wet, smooth the surface with a trowel. Lay a single roll of flat cinder blocks on the perimeter, leveling each block as you go.
4. As the mortar dries fill the hole with dirt, spread fresh mortar on top of the cinder blocks and smooth.
5. Spread little mortar on the brick and lay horizontally along the outer edge of the cinder block.
6. Tap them into place towards the perimeter. Scrap off any excess mortar. Keep the wall of the pit even.
7. Build the inner wall using the same method.
8. Add second layer of bricks, changing the pattern.
9. Insert metal braces for the grill in the mortar; build a final layer of bricks on top.
10. Let it dry overnight. Place the grill on top of the metal braces.

There are readymade barbecue pits with all the facilities. It has facilities to regulate smoke and temperature and water can be used for moist heat. There is a three-slide heat-treated glass for seeing what is smoking. Cleaning is easy with glass doors. A sliding drip pan is easy for cleaning. These are long lasting and durable. A 110-V slow driven gearbox with constant rotisserie creates slow roasting convection.
You can also take home the much popular rotisserie barbecue pit, which comes with a smoker and is available in different shapes and sizes. A special feature about rotisserie pit smoker is that the front doors are recessed to keep smoke from rolling into the face of the person serving the food.
It has a full-length cooking chamber allowing consistent heat to cook the food perfectly. It has intake vents to keep embers from burning the meat. Rotisserie barbecue pit smokers have electric motors capable of dealing with lots of meat on the trays and this is the special feature, which makes it the best for you, if you intend to buy one. Another feature are its rotating shelves. The advantage being the need to constantly turn the meat is not required. A 3-inch thermometer helps to monitor temperature in cooking chamber. There is absolutely no doubt about the fact why barbecue lover look for rotisserie barbecue pit smokers.
Now, you should decide, whether to undertake a DIY barbecue pit project or get one readymade barbecue pit with all the facilities. There is nothing like good BBQ in the summer and a Built-in BBQ Pit will make you the envy of the neighborhood.

]]> http://www.barbequeall.com/how-to-build-a-barbecue-pit/feed http://www.barbequeall.com/useful-information-on-meat-smokers http://www.barbequeall.com/useful-information-on-meat-smokers#comments Sat, 11 Oct 2008 01:00:15 +0000 http://www.barbequeall.com/?p=153 Being an absolute foodie you must have, by now, realized why meat smokers are gaining popularity. There is not one American who does not realize how his tastes have got accustomed to the barbecue-style of cooking meat. All over the world when people eat meat they want it to turn out according to their preferences and taste. When roasting or baking it cannot be ensured that everyone will like what has been made. But with barbecued food that is not a worry, even a first-timer will take to it before you know!
To barbecue food in a meat smoker is the most efficient and probably the best possible option. Smokers make sure that the temperature at which your food is getting cooked stays at the correct level and gives you the freedom of doing other work while the meat gets cooked. A person who has tasted food straight from the meat smoker will not like to get back to roasted or baked forms of the same delicacy.
Any one who has used a meat smoker will tell you that it has greater advantages compared to the conventional methods of smoking food. Firstly, smokers, as mentioned above, impart a distinctive flavor to any kind of food. But most importantly the emanating smoke contains nitrates that produce a series of chemical reactions which consequently assist in breaking down connective tissues, making the tougher cuts softer and juicier. Moreover, the collagen that gets broken down has sugars in it that give the meat a certain amount of sweetness. There are some popular items that have attained their popularity just because they are barbecued. Some items that are best cooked in a meat smoker are ribs, pork shoulders and even pork buttocks. To make the most of what a meat smoker offers you need to ensure that the meat being cooked is always enveloped by a thick film of smoke.
This naturally leads to a faster softening of the meat, lending it a taste worth remembering! Another aspect that you always need to consider is the temperature being used for cooking. A temperature ranging from 200 to 220 degrees, gives the food perfection in terms of preparation. Also, a certain temperature ensures that no unwanted germs are left in the meat you are about to eat.
Everyone, once or more has had the misfortune to eat tough cuts of meat. While other traditional forms of barbecuing do not spare much thought to the final taste that will be acquired by the food, meat smoking not only guarantees the right flavor but also increases the preservative nature of the cooked meat. The fact that meat smoking improves shelf life of food makes this option be considered by many barbecue-lovers and cooks, irrespective of whether they are skilled or amateurs. To get a new flavor every time, experiment with different kinds of meat smokers. This will not only allow you to get various flavors but also stick to your favorite method of barbecuing.

Cost
A smoker should be a long term investment. As a general rule, buy the best smoker you can afford and justify. Here are some considerations.

Fuel
If you just don’t have time to maintain a charcoal or wood fire for long burns, consider gas or electric. Smoke is generated by heating shavings or sawdust. You will sacrifice the authentic wood smoke flavor and the feeling of pride and accomplishment derived from managing a fire properly for a long time to produce outstanding barbecue.

Good-One Patio Smoker/Grills are portable and easy to use. Charcoal will give some smoke flavor which may be supplemented by adding chunks of wood during the burn. The cheaper water smokers require a lot of fire tending and are usually modified to improve performance.

The Good-One Smoker/Grill is more expensive but is well built, durable, and controllable, holds temperature for a long time and is assembled and ready to Smoke right off the sales floor. Kettles and barrel smokers can be used but special precautions and techniques are required to maintain the proper temperature and avoid flare-ups.

Capacity
Are you just going to cook for family and a few friends, or have large parties or even do some catering?

Portability
This is how easy it is to move the smoker around, all Good-One Patio models come with 10? pneumatic tire for easy portability.

Metal Thickness and Quality
Check the thickness of the metal construction, also look for Smokers that are welded together not bolted. The Cheaper the smoker the more bolts to hold it together, thus causing heat loss among the bolt joints.

Temperatures and Smoke
Temperature is really what distinguishes Smoking from other forms of cooking with fire. Smoking is a form of smoke cooking but smoke cooking (which includes higher temperatures) is not necessarily barbecuing. You may use a grill to make barbecue but it is not grilling (also a high temperature cooking method). Cold smoking is done at temperatures of less than 120º F.
Actually, there are only two rules in Smoking on Good-One Smoker/Grill barbecues…
Low and slow: Long cooking times of four to twenty four hours, depending upon the meat, at temperatures ranging from 200º to 275º F. measured at the meat level allows tough meat to get tender without drying out. 225º to 250º is ideal.
Keep your smoke sweet: Stale or acrid smoke results in a strong, bitter and unpleasant flavor.

Keep a small but active fire
Maintain airflow through the smoker. Keep the upper spinner open 1 ½ turns and regulate the fire with the bottom spinners Do not let the fire smolder or starve for air.

Use high quality wood for smoke
Wood should be well seasoned, only use green wood if you really know what you are doing.
Use only hardwoods for smoke. Hickory, oak and cherry are fine traditional woods and easy for beginners to use. Avoid wood from conifers or needle bearing trees such as pine.