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Smokers

Meat smokers are devices that are utilized to cook raw meat while permeating the meat with a flavor produced from the smoke generated as part of the process. It is important to draw a distinction between a barbecue grill and a meat smoker. While BBQ grills may use charcoal, gas, or electricity to grill the meat, these types of grills do not produce a great deal of smoke. A true meat smoker will not only generate heat to cook the meat, but also generate smoke that envelopes the meat and allows the flavor of burning wood to soak into the meat during the cooking process. Both the electric meat smoker and the gas meat smoker utilize a medium other than wood to ignite the fire and produce the heat needed to cook the meat. However, they often also include a shelf where aromatic wood can be placed to help create enough smoke to flavor the meat. The actual process of smoking the meat is simple. The meat is placed on a rack in the smoker, while the wood is put into position as well. Once the flames are lit and the meat smoker is producing an adequate amount of heat and smoke, the unit is closed. This allows the heat to begin cooking the meat and the smoke to begin seasoning the exterior of the meat. As the cooking process continues, the seasoning deposited on the outside of the meat begins to absorb into the meat. This creates a smoky flavor throughout the cuts of meat that provides the distinctive taste.