Basically, propane is a reasonably clean fuel that produces dry and red hot heat when burned. It is also smokeless when burned. For generations, thus, cooks have found it useful for cooking food. And today, propane is used in countless barbecues around the nation.
Although it is a called a propane "smoker", it does not actually smoke the meat particularly if you are cooking using the regular method.
Most of the barbecue restaurants put in moist wood chips so that the propane flame would produce smoke hence in a way it "smokes" the meat. This also adds a great deal of flavor, which is the main goal.
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 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.
It has always been the tradition that grilling and roasting be done on wood fires that imparts its smell and flavor to the cooked food. Propane smokers, no matter how hard people try, cannot really produce cooked food that can duplicate these characteristics.
Although it is a called a propane "smoker", it does not actually smoke the meat particularly if you are cooking using the regular method.
Most of the barbecue restaurants put in moist wood chips so that the propane flame would produce smoke hence in a way it "smokes" the meat. This also adds a great deal of flavor, which is the main goal.
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 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.
It has always been the tradition that grilling and roasting be done on wood fires that imparts its smell and flavor to the cooked food. Propane smokers, no matter how hard people try, cannot really produce cooked food that can duplicate these characteristics.
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