Smoking Meat: A Beginner’s Guide with Secrets & Tips
Nonfiction, Food & Drink, Outdoor, Quick & Easy
| Author: | Mark Beams | ISBN: | 1230000284202 |
| Publisher: | Conceptual Kings | Publication: | December 5, 2014 |
| Imprint: | Language: | English |
| Author: | Mark Beams |
| ISBN: | 1230000284202 |
| Publisher: | Conceptual Kings |
| Publication: | December 5, 2014 |
| Imprint: | |
| Language: | English |
This method of cooking food is also known as grilling which is simply cooking food by applying indirect heat. Usually this is done by placing the fire at the bottom level of the container and the meat at the top in a vertical setup. It can also be done in an horizontal setup, but this way is less popular. There are some rules for different kinds of meat, which essentially are different approaches to grilling. The main heat source that is used in smoking food can be charcoal, gas, wood, electric or plain steam. One of the challenges to smoking food is keeping a recommended temperature and maintaining a great smoke flow.
This method of cooking food is also known as grilling which is simply cooking food by applying indirect heat. Usually this is done by placing the fire at the bottom level of the container and the meat at the top in a vertical setup. It can also be done in an horizontal setup, but this way is less popular. There are some rules for different kinds of meat, which essentially are different approaches to grilling. The main heat source that is used in smoking food can be charcoal, gas, wood, electric or plain steam. One of the challenges to smoking food is keeping a recommended temperature and maintaining a great smoke flow.
