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.
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.
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.