How to Choose A BBQ Grill and BBQ Smoker

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How to Choose A BBQ Grill and BBQ Smoker

To begin with, we must first give up some basic concepts. Barbecue refers to low and slow cooking (think pulled pork, beef brisket, pork chops tender and juicy). The grill refers to hot and quick-cooking (think steaks, pork chops, hamburgers and various types of kebabs).

Generally speaking, refers to a barbecue with wood cooking over low heat to bring the internal temperature of meat cooked at a temperature edible slowly to avoid losing moisture (ie the tenderness) from large cuts of meat. For example, cooking 14 lbs. beef brisket using hot and quick method likely to leave you with meat that is burned outside and raw in the middle. Many barbecue cooks use indirect heat (ie source of heat is offset by the cooking chamber) against direct heat (ie the first source is located near the chamber cooking) to help fight against this problem.

Some examples of indirect style barbecue cookers direct style barbecue cooks are always popular "tank-type stoves, like those made by David Ben Lang and Klose, compared with the style increasingly popular direct-style barbecue as cookers Primo , Kam and Big Green Egg, or simply short BGE. There are many alternatives and options for cookers other than these manufacturers.

For most people, the choice of cookers is highly dependent on several factors, including: 1) the availability of wood and the cost of purchase by the availability of charcoal (briquettes or lump), 2) the place to store the stove when not in use, 3) the budget, 4) experience, and 5) a personal preference, or some might call "ego".

A person living in an apartment may be difficult to justify buying offset a big stove, not only because of a lack of wood supply, but also for a lack of storage space inside when the cooker not in use. Offset cookers range in price from the typical $ 150 budget hardware variety, top-of-the-line wells produced by a master builder pit that can achieve real expensive real fast. Typically, someone with a single-family house with a garage for storage or a storage facility a certain type, would be more likely to have a range offset by a person living in an efficiency-sized apartment in the heart of downtown city of a metropolitan area.

The compact size of a grid of ceramics as the Big Green Egg and availability of charcoal could agree to a person living in an apartment better. If portability is a consideration, the gap is less of an option, because it is usually two or more people to move comfortably a slight difference (without wheels), or even a vehicle to move some of the biggest with wheels that can weigh more than 3000 lbs.

Everyone can learn to cook real fine barbecue using one of the cooks mentioned above. The ever-popular "tea" grill can be a good ", with a little patience and a good understanding of technical control fire. I ate an excellent barbecue made by a set of cooking pork using a wire through the chicken with metal rods and perched above blocks of concrete.

Some of the obvious benefits to compensate using a smoker: 1) greater cooking area (usually), 2) horizontal cooking surface and the ability to cook meat multiple at the same time, 3) increased physical size creates a sense of "machissimo" 4) "Traditional" method allows you to keep very involved in the process of cooking because you constantly stoke the fire (some might call it a disadvantage).

The benefits of ceramic as grids of BGE, Primo, and Kam: 1) easy to store, 2) the construction ceramic is very much heat, 3) the ability to maintain higher temperatures, to authorize the use as a grill or smoker, 4) is a bit of charcoal a long way, 5) with a little practice, the temperature control requires very little monitoring efforts.

Always remember, this is the barbecue and cook not barbecue or stove that determines the quality of your barbecue. Whether you choose the stove is a matter of personal choice.

Brian Pearcy competition in barbecue competitions sanctioned by the Kansas City Barbecue Society and the Florida Barbecue Association. He has published more than 400 articles on cooking barbecue. Brian authors barbecue two websites: http://www.thebbqguy.com and http://www.bbqguyblog.blogspot.com. His prize-winning barbecue spice rubs have earned numerous awards.

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