Meat and Food Smokers
|Home||Contact Us||About Us|
What is hot smoking?
What is a meat smoker?
How to build a meat smoker?
How to make a smoker is simple. Basically, a meat smoker is nothing more than a box. An insulated box would be better. A meat smoker can be made out of metal, wood or even cardboard especially for cold smoking cheese. This is because to smoke meat you cook it at a low temperature, approximately 220? F. Therefore, you donít have the problem with the meat smoker burning up as long as your heat source is not too hot. The best heat source for your meat smoker is an electric element. That is because it is very controllable and constant. When smoking meat you should keep the temperature constant and that is why it helps to have an insulated box for the meat smoker. The next thing you need is a moisture source. When smoking meat you should keep the meat you are smoking moist. Basting helps but causes the cooking temperature to drop, so placing a pan of water inside the meat smoker will help keep the meat moist while smoking. This pan of water should be between the heat source and the meat racks but not too close to the heat. You donít want to boil the water because you will have steamed meat instead of smoke meat. The racks for holding the meat while smoking, can be barbecue grill racks, barbecue skewers, or wire mesh. The meat can be smoked while laying on the racks or hanging inside the meat smoker. The last and most important thing you need for you meat smoker is a source of wood smoke. The SmokePistol and GrillKickerô have been designed for this purpose. They are both designed to deliver the constant stream of real wood smoke necessary for smoking meat. The SmokePistol will deliver a constant stream of real wood smoke to your meat smoker for about 4 hours on a single cartridge and the cartridges can be purchased in 9 of the right wood flavors.
How does a meat smoker work?
How to smoke meat and other food?
The SmokePistol and GrillKickerô have
made smoking meats and other food very easy.
The SmokePistol and GrillKickerô can also be used for cold smoking. Cold smoking is the placing of meat or other food into a smoky environment for an extended period of time, 2 - 12 hours, without heat. The food is flavored by the smoke but not cooked. Smoked bacon, sausage and smoked cheese are some examples. For further details on hot and cold smoking please see our Smoked Favorites page.
smoker | BBQ
smoker | Food smoker
| How to make a smoker
| Food safety | Site
The SmokePistol and GrillKickerô
and their cartridges are patented
SmokePistol and GrillKickerô are the trademarks of T & D Suppliers Inc.
Copyright © T & D Suppliers Inc. 2004-2012