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.
The name propane smoker is actually a misnomer since it does not actually smoke the meat especially when regular cooking is the method used.
Most barbecue restaurants add moist wood chips to the propane flame which then produces smoke to "smoke" the meat, adding a great deal of flavor.
Barbecue authorities are less than likely to be satisfied by this method. They consider a smoker to be genuine only if it uses charcoal or wood, and that it cooks food slowly for 10-12 hours at 180-250 degrees.
Nowadays, grill dealers may describe and sell propane gas grills as propane smokers. However, one should not immediately accept them as smokers unless you plan to follow the barbecuing methods used by restaurants.
Nonetheless, there are several good qualities possessed by the propane smoker, for example it can grill and broil food. The roasting temperatures can reach up to 700 degrees that is ideal for broiling meat. At the same time, it allows the cook to experience the same joy in cooking as they would have if they used another type of grill.
It can be used to roast a whole chicken for just a little more than an hour, compared to cooking on charcoal grills that would definitely take more time. On the other hand, chicken cooked on a charcoal grill exude a wood smoke scent and flavor.
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.
The name propane smoker is actually a misnomer since it does not actually smoke the meat especially when regular cooking is the method used.
Most barbecue restaurants add moist wood chips to the propane flame which then produces smoke to "smoke" the meat, adding a great deal of flavor.
Barbecue authorities are less than likely to be satisfied by this method. They consider a smoker to be genuine only if it uses charcoal or wood, and that it cooks food slowly for 10-12 hours at 180-250 degrees.
Nowadays, grill dealers may describe and sell propane gas grills as propane smokers. However, one should not immediately accept them as smokers unless you plan to follow the barbecuing methods used by restaurants.
Nonetheless, there are several good qualities possessed by the propane smoker, for example it can grill and broil food. The roasting temperatures can reach up to 700 degrees that is ideal for broiling meat. At the same time, it allows the cook to experience the same joy in cooking as they would have if they used another type of grill.
It can be used to roast a whole chicken for just a little more than an hour, compared to cooking on charcoal grills that would definitely take more time. On the other hand, chicken cooked on a charcoal grill exude a wood smoke scent and flavor.
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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And don't forget, all smokers get hot, so avoid burns by using barbecue gloves. Check out the contributor's site with the latest bbq products.