Smoke and barbeque meat to your heart’s content with the right grill appliance

Smoking meat is an age-old tradition. As with all other traditions, it is still a highly popular and a golden way to enjoy the food. In early times, Westerners used to smoke and store their meat inside a small building called smokehouse. It was generally built at some distance from the house to avoid any danger of fire and smoke emanating from them. In the traditional method of smoking food, there were three techniques, which were generally used:

  • Hot smoking: Traditionally, meat was hung and smoked with exposure to smoke and heat in controlled temperatures. The average temperatures were usually maintained around 125 to 180 degrees. By following this method, food gets cooked beautifully. It remains moist and juicy and retains just the perfect flavours.
  • Cold smoking: In this method of smoking food, meat remains relatively moist, but takes more time to cook. This technique also requires the meat to be hung on large hooks and then smoked. The temperatures must be maintained around 70 to 95 degrees.
  • Baking or smoke roasting: This traditional method of cooking food, called as barbecuing in North America, has become more popular in the recent times. In this method, food is roasted in a closed wood-fired masonry over a barbeque pit, and the barbequing is done in open, well-ventilated areas.

Well, everyone who loves non-vegetarian food would definitely love a nicely marinated and perfectly barbequed dish. However, lifestyles have changed drastically over the years. It is not possible anymore to have a smokehouse in your backyard. This is primarily because of the inconvenience, time constraint, possible restrictions imposed by neighbourhood associations, and other issues. Thanks to the coming of electric smokers, Americans can continue to enjoy smoked, BBQ meat with ease and comfort.

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These smokers are products with diversity, especially in terms of the variety of fuels they can use and also because smoking can mean anything from traditional barbeque cooked at around 225 F or cold smoking things like fish, and cheese. Most provide easy-to-use, friendly controls and come within a budget-friendly price bracket. They regulate temperatures through the entire process, therefore you can easily set a temperature and complete your other errands at convenience. The smokers allow flexibility and portability so that even if you do not have a patio or a backyard to enjoy smoked meats with traditional flavours, there is no reason to regret. In fact, some of the smokers are tabletop ones, designed to allow smoking from the comforts of your kitchen.

An electric smoker should essentially have features like enough space to put large chunks of meat, easily removable chrome-plated racks, ease of carrying, user-friendly controls and knobs, ease of cleaning and maintenance along with the required safety regulations. So it is pertinent that before you zero in on a specific model of the electric smoker, do your research well, check out the various electric smokers available at and get the highest value for every dollar that you spend.

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