Propane, a fairly clean fuel, produces red hot and dry heat, and is also smokeless when burned. Cooking food with it is a long tradition for those reasons. You will see endless numbers of barbecues and other devices using propane to cook meals around the country.
So how do propane smokers actually smoke the meat? If you are using the regular cooking method, then the answer is - no, you cannot smoke the meat.
In a number of barbecue restaurants, moist wood chips are added to the propane flame to produce smoke, hence, in effect "smoking" the meat.
On the other hand, this method normally leaves barbecue experts unsatisfied. These experts normally consider a smoker to be authentic only if it makes use of wood or charcoal. It should also slowly cook the food at 180-250 degrees for 10-12 hours.
These days, grill dealers often label and sell propane gas grills as propane smokers. Unless you do plan to follow the cooking methods in barbecue restaurants, better choose the non-propane smoker.
One plus factor for the propane grill is its ability to produce good grilled or broiled food. Meat can be roasted at temperatures reaching 700 degrees (the optimum temperature for broiling) and at the same time allows the cook a great cooking experience as they would have with any other grill.
It is also good for roasting a whole chicken at a smaller amount of time compared to cooking on charcoal grills. However, chicken roasted on a charcoal grill will definitely have a wood smoke flavor and scent.
Conventionally, grilling and roasting is done on wood fires that convey its flavor and smell to the cooked food. Propane smokers really could not produce cooked food that can replicate these characteristics.
So how do propane smokers actually smoke the meat? If you are using the regular cooking method, then the answer is - no, you cannot smoke the meat.
In a number of barbecue restaurants, moist wood chips are added to the propane flame to produce smoke, hence, in effect "smoking" the meat.
On the other hand, this method normally leaves barbecue experts unsatisfied. These experts normally consider a smoker to be authentic only if it makes use of wood or charcoal. It should also slowly cook the food at 180-250 degrees for 10-12 hours.
These days, grill dealers often label and sell propane gas grills as propane smokers. Unless you do plan to follow the cooking methods in barbecue restaurants, better choose the non-propane smoker.
One plus factor for the propane grill is its ability to produce good grilled or broiled food. Meat can be roasted at temperatures reaching 700 degrees (the optimum temperature for broiling) and at the same time allows the cook a great cooking experience as they would have with any other grill.
It is also good for roasting a whole chicken at a smaller amount of time compared to cooking on charcoal grills. However, chicken roasted on a charcoal grill will definitely have a wood smoke flavor and scent.
Conventionally, grilling and roasting is done on wood fires that convey its flavor and smell to the cooked food. Propane smokers really could not produce cooked food that can replicate these characteristics.
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Finally, all smokers get hot, so avoid burns by using kitchen gloves. Learn more at the author's web site about barbecue products.
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