Working of a Propane Smoker

Propane Smoker

Chefs definitely have their way with traditional smokers like charcoal and wood smokers, but the essence of grilling and smoking your food on a propane smoker is different. In addition to that, the art of regulating the temperate at the right time to the proper heat, maintaining the fumes and flames and also smoking in the built-in vents of the smoker without disturbing the mea  takes practice, dedication and patience.

Propane smokers

The authenticity of a barbecue comes with the meticulous regulation of temperatures and maintaining the perfect temperature of the meat on fire. While perfect meat grillers will not rest until they’ve achieved perfection, for some of us, it is a lot more hassle than we would ever sign up for.

One of the best tools for smoking meat for the people who love to ‘set and forget’ is the use of propane smokers. The best propane smoker 2021, work more or less like the traditional gas or the charcoal smokers, but the process of combustion takes place with the help of gas powdered burners.

Typically, a tray or a box of the wood chips is placed on the burner to create a wood-smoked flavour. It can also be replaced with a water bowl, right above the wood, to retain the tenderness and moisture of the meat inside.

Like noted earlier, the propane smokers, when compared to the traditional charcoal and wood smokers, show similarities in their working. However, they’re different in the fact that they offer greater control over the process for cooking and grilling variations in meat. They have great control over the cooking of rotisserie chickens, hams with unique and specific flavours, roasts and infusing ribs.

 Propane Smoker

Working of propane Smokers

Vertical propane smokers are generally built with metal boxes that are reminiscent of the high-school locker and locker rooms, which are internally divided into specific chambers.

  • Burner: The bottom-most compartment is the burner which is connected to the hose of the propane tank which provides consistent steam when fueled.
  • Wood pan: It lies above the burner, which helps in enriching the distinct flavours of the meat cooked, using the propane gases.
  • Water pan: The water pan lies above the wood pan and is essential to retain the water content in the meat, failing the presence of which, turns the meat hard and brittle.
  • Cooking rack: It is the top-most portion of the smoker which is used to place the meat on the shelves and hook the other substances like the vegetables the hook inside.

The heat provided from the gas or the propane gas, in specific, passes thought the burner till the topmost layers that help in even cooking of the meat, along with retaining the tenderness of the skin.

10 Reasons why organic foods are better for you.

Organic food has been the rage for quite some time now, owing to the vast benefits it provides not only to consumers, but to the environment as well. If you’re having doubts on whether to go organic or not, here are 10 reasons why organic foods are better for you.

1) Organic Foods are almost always Non-GMO

GMOs or Genetically Modified Organisms refer to produce that has undergone some sort of genetic enhancement which may make the product seem more colorful or larger in size but the reality is that scientists are unable to guarantee that these modified fruits and vegetables are a hundred-per-cent safe for consumption. Organic foods are locally grown by farmers and are almost always free of GMOs, making them a much safer alternative.

2) Organic foods are becoming available everywhere.

With people becoming increasingly more aware of what they eat, the demand for organics has skyrocketed in this decade. Today, almost every major supermarket or grocer offers organic versions of the most popular fruits, vegetables and animal products.

3) Organic foods are free of growth-promoting hormones and antibiotics.

Conventional farmers and large-scale producers often use hormones and antibiotics that make their produce mature faster while compromising on their quality. These chemicals often end up in our bodies after consumption and make digestion difficult while also leaving room for further complications. Organics ensure that the produce grows naturally, free of such chemicals.

4) Organic Foods are free of synthetic pesticides.

Pesticides are used to protect plants from being tainted by pests and pathogens. This may seem like a good thing, but in truth, synthetic pesticides often contain chemicals that cannot be broken down by our body and without adequate cleaning and washing, can even cause poisoning. Organics are grown by using natural, compost-based fertilizers and pesticides, preventing harmful side-effects.

5) Organic foods have higher nutritional value.

Organics are grown with care and proper nourishment instead of being forced to mature early using chemicals. Farmers focus on quality and not quantity when it comes to what they produce, making the produce rich in vitamins, minerals, proteins and essential fatty-acids.

6) Organic foods always taste better.

The care and attention with which organic farmers grow their crops also reflects in the superior flavor. Organic products are rich in flavonoids that give fruits, vegetables and animal products their unique richness.

7) Organic Foods have higher levels of healthy bacteria.

Organics are grown in areas that have had a healthy soil balance for generations. As a result, they often possess a high level of good bacteria that aid in digestion and boost our immunity. Many of the ‘superfoods’ that we hear about nowadays are mostly organic versions of conventionally grown produce.

8) Organic accurately reflects the cost of food production.

People often think that organics are costlier that conventional foods, however, that is not always the case. Organics focus on farm-to-plate production ensuring that the produce is free of preservatives and cold-storage which comes with overhead costs. Thus, organic farmers often offer the most honest prices for the produce that you receive.

9) Organic Foods are better for children.

Children are much more sensitive to chemicals that may not significantly affect adults. Many of these chemicals negatively affect healthy development and may cause a variety of problems including deficiency diseases and weaker immune systems. Organic foods offer proper nourishment for children at their critical age and also they can be consumed frozen with the same nutrition as before as healthy frozen foods for toddlers.

10) Organic foods reduce our exposure to cancer causing agents.

The organic versions of antioxidant-rich foods usually contain a considerably richer levels of healthy molecules that protect us from cancer and even help clear our blood of cancer-causing free radicals and waste materials.

Different Kinds Of Knives

As a cook or a chef, it is undoubtedly not unusual to own multiple types of knives in the kitchen. Just because there are numerous types of knives, it doesn’t mean that it has to be complicated. It depends on the amount of time that you are willing to spend on choosing the right kind of knives for your kitchen. You should use the right kind of knives for that exact purpose. This will make the task much more comfortable and faster, as well. Most people who cook have at least 5 different kinds of knives in their kitchen. Here is a list of the multiple types of knives that prove to be so useful while cooking.


  1. The chef’s knife , which is also referred to as the cook’s knife, proves to be the most important part of a knife set. A knife is typically broad at the blade part and is tapered towards the pointed end because it allows the knife to rock back and forth which is best for fast mincing. They are usually 7-12 inches long. A good length means that it is faster and easily slices away. Depending on the size of your hand you should choose one. These knives can be stamped and forged so that you can engrave and put anything you want on it. It is an important knife because you can use it for almost all kinds of tasks in the kitchen and proves to be a must-have item.
  2. A utility knife typically ranges from 4-7 inches and it always treated as a mini chef’s knife. It does a fantastic job cutting up fruits and vegetables and even some kinds of meat.
  3. The boning knife is mainly used to separate the meat from the bones. You can also use it to filet fish and cut up meat. It is also surprising and true that even vegetarians love this knife because it is easy to trim veggies with it. They range between 3-8 inches.
  4. The bread knife is used to cut bread, cakes, and even meat sometimes. They are designed in a clever way that never requires you squish the bread down while cutting it. It is designed to cut large chunks of bread, and these knives are 7-10 inches long. The blade has “teeth” along with it.
  5. The cleaver is considered the most weighted and bulkiest knife in the kitchen. A typical one has a thick spine and also an incredibly strong blade which allows the user to slice through meat and bones in a perfect chopping motion. You can even use it to chop up large things like pumpkins. This knife is a butcher’s best friend.
  6. The Pelletizer Knife is also a choice for people who prefer a separate knife for handling the cutting of things other than food. The pelletizer knives can cut through hard surfaces and used to cut the materials like rubber and metal into smaller pieces like petals, hence the name.

Benefits Of Using Soft Sided Coolers

The vast majority’s encounters with more established forms of soft-sided coolers were that they were solid on the “soft-sided” highlight, yet feeble when it came to cool things for a better than average measure of time. Shoddy “coolers” directly depended upon froth elastic to give a humble measure of protection that got you a couple of long stretches of gradually defrosting substance. The most significant advantage of a soft-sided cooler is its portability feature. When not in use, soft cooler bags are easily foldable and put away. They only occupy a faction of the space of a rotomolded cooler. Be that as it may, the greatest worry with these coolers is to what extent they can look after ice. Shockingly, in our testing [our video and results inserted below] delicate sided coolers can hold ice longer than we at first idea, up to 4+ Days amidst Summer’s scorching heat. There are also other reviews like face to face Rtic vs Yeti review that shows that capability of soft sided coolers

The present soft coolers are vastly improved protected and give a genuinely preferred standpoint, in expanding that cooling regulation, yet additionally making then simpler to stow in spots where the square, unbending sides and corners of a hard cooler just don’t fit. Boaters, particularly kayakers who will in general stow gear underneath decks through little bring forth openings, locate that flexible coolers can be twisted to make them fit through openings a hard-side can’t. The protecting material in these new coolers, regardless of whether an exceptional shut cell froth like material or little protecting dabs have better cold-holding capacities that include a few hours of chilliness around the substance. The present soft-sided coolers are significantly improved protected than past models.

Soft sides usually are either a zippered pack with handle/bear lash for simple transport or an open-topped sack that seals in the frigidity by means of a crease over conclusion. A similar kind used to seal dry sacks. Those that nearby with a zipper regularly have a substantial one that seals well, as well. In either case, it’s that close water/air proof seal and the nature of the protection that has the effect. In the event that your cooler must sit on the deck (sit-on-tops, Stand Up Boards) or on the floor of a kayak or angling pontoon, a great quality external shell that is water safe, and even UV evidence, will help keep the shell at ideal adequacy.

Whatever style you pick, a helpful method to keep things cold inside is to solidify a couple of water bottles for your ice source. As they defrost they keep the substance dry also. When they soften, you have another holder of drinking water helpful.

Tips For Hosting A Dinner Party


Hosting a party is one heck of a task! You have so much of responsibility on your shoulders – to ensure everything goes well and everyone returns home with smiling faces. But yes, being a host is not an easy job and finding menu ideas for a dinner party is one of the biggest tasks as a host. Just so you don’t end up being that freaky paranoid host, we’ve got some tips for you which will help you organize the perfect, smooth sailing dinner party. Let’s get started:


Schedule the date and send out invitations:
Fridays or Saturdays are perfect for hosting dinner parties, so choose one of these days to ensure you have maximum people turning up. Also, send out the invitations well in advance, a few weeks in advance – so that people can free up their schedules. For this, you need to figure out your guest list first. Plan whom to call, how many to invite so that you’ll be in a position to make arrangements accordingly.


Plan the food well:
Starters, main course, dessert –a perfect party has it all. What you need to do here is consider your preparation time of the dishes, this will help you start off the preparation of meals early on so that you can be a part of all the fun in the party too! You sure don’t’ want to be cooking all alone in the kitchen and then miss out on all the fun chatter going on outside!


Serve drinks on the go:
Make sure your drink refills are ready. Your guests are ringing into the weekend with your party, so expect them to want more drinks – and drinks are fun too. They compliment the food perfectly and also set the mood right! Way to go!

Make sure the trash can and dishwasher are empty:
Nothing is more annoying than having a pile of dirty dishes to wash after a party! So ensure your dishwasher is empty right before the party, so all the dirty dishes find their way (and your job is done too!). Also, ensure the trash can is empty – you don’t want a trash can over full with trash spilling outside it all!


Set the mood right:
Have some cool music going on in the back ( not too loud to interrupt people conversations!). Also, lights matter a lot – you can bring in a cozy feel with the right lights! Ambiance matters – and as it’s a home dinner party, you need to make sure it’s pretty chilled and laid back – not uptight and rigorous! And people love unwinding at chilled parties – so make sure you give them what they want!

Fifth Annual Fleur Delicious Weekend 2015 Cîroc ® COCKTAILS

(NEW for 2014!)
2oz Coconut Rum
1oz Cîroc® Vodka
1oz Crème de Bananas
Shake ingredients in a martini shaker
and strain into chilled martini glass

St. Tropez
(ca. 2013)
1.5oz Cîroc® Coconut Vodka
2oz Pineapple Juice
Juice from 1 freshly squeezed lime wedge. Top up with
Lemon-Lime Soda Garnish with a lime wedge

Coco Chanel 
(ca. 2012)
1oz Cîroc® Coconut
1oz Banana Rum
1oz RumChata
1oz Half & Half
Shake ingredients in a martini shaker, strain into chilled
martini glass and top with a light sprinkle of Nutmeg

The French Martini
(ca. 2011)
1oz Cîroc® Coconut
1oz Raspberry Liqueur
2oz Pineapple Juice
Shake ingredients in a martini shaker,
strain into a chilled martini glass

For Cocktail Mix and How to mix cocktail drinks. Click here.


FLEUR DELICIOUS WAITER’S RACE! Saturday July 12, 2014 at 3:00pm
Starts at Eureka Grill and Finishes at Basin Spring Park!

Any waiters wishing to participate in this event need to fill out the enclosed registration form and return it no later than
June 30th, 2014. Prizes will be awarded to the winners.

Please call all with any questions:
Teresa DeVito – (479)-253-6807 or Ilene Powell (504)-421-2461

Below are links to the forms for this year’s Waiter’s Race. Please click on either a PDF or Word document:
Fill the form out and snail mail (address is on the form), or email to fleurdeliciousweekend@yahoo.com

For HRM Games Events and Hire A Waiter Online. Click here.