Propane is considered a reasonably clean fuel. It produces red, hot, dry heat, and burns without smoke. That makes it good for cooking food.
So how do propane smokers actually smoke the meat? If you are using the regular cooking method, then the answer is - no, you cannot smoke the meat.
Most of the barbecue restaurants put in moist wood chips so that the propane flame would produce smoke hence in a way it "smokes" the meat. This also adds a great deal of flavor, which is the main goal.
On the other hand, this method normally leaves barbecue experts unsatisfied. These experts normally consider a smoker to be authentic only if it makes use of wood or charcoal. It should also slowly cook the food at 180-250 degrees for 10-12 hours.
These days, grill dealers often label and sell propane gas grills as propane smokers. Unless you do plan to follow the cooking methods in barbecue restaurants, better choose the non-propane smoker.
However, the propane smoker does have several good qualities. It can actually produce good broiled or grilled food. The meat is roasted at temperatures that can reach up to 700 degrees, which is the ideal temperature for broiling meat. It gives the cook the same experience as when cooking with other types of grill.
A propane smoker can also be used to grill a whole chicken, which can take a little more than an hour. In a regular charcoal smoker, the same chicken would take more time to cook than that in the propane smoker, however, it would definitely have a wood smoke flavor that is unique to a charcoal smoker.
Traditionally, roasting and grilling has been done on wood fires that lend its flavor and smell to the food being cooked. Propane smokers cannot duplicate the chemical reactions that occur in food when it has been exposed to hot smoke for hours.
So how do propane smokers actually smoke the meat? If you are using the regular cooking method, then the answer is - no, you cannot smoke the meat.
Most of the barbecue restaurants put in moist wood chips so that the propane flame would produce smoke hence in a way it "smokes" the meat. This also adds a great deal of flavor, which is the main goal.
On the other hand, this method normally leaves barbecue experts unsatisfied. These experts normally consider a smoker to be authentic only if it makes use of wood or charcoal. It should also slowly cook the food at 180-250 degrees for 10-12 hours.
These days, grill dealers often label and sell propane gas grills as propane smokers. Unless you do plan to follow the cooking methods in barbecue restaurants, better choose the non-propane smoker.
However, the propane smoker does have several good qualities. It can actually produce good broiled or grilled food. The meat is roasted at temperatures that can reach up to 700 degrees, which is the ideal temperature for broiling meat. It gives the cook the same experience as when cooking with other types of grill.
A propane smoker can also be used to grill a whole chicken, which can take a little more than an hour. In a regular charcoal smoker, the same chicken would take more time to cook than that in the propane smoker, however, it would definitely have a wood smoke flavor that is unique to a charcoal smoker.
Traditionally, roasting and grilling has been done on wood fires that lend its flavor and smell to the food being cooked. Propane smokers cannot duplicate the chemical reactions that occur in food when it has been exposed to hot smoke for hours.
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And remember, even low temperature smokers get hot, so avoid burns by using barbecue gloves. Check out the writer's site about bbq novelties.
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