Propane, a fairly clean fuel, produces red hot and dry heat, and is also smokeless when burned. Cooking food with it is a long tradition for those reasons. You will see endless numbers of barbecues and other devices using propane to cook meals around the country.
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 barbecue restaurants add moist wood chips to the propane flame which then produces smoke to "smoke" the meat, adding a great deal of flavor.
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.
Propane gas grills are often sold as propane smokers, which is actually a misnomer unless you want to follow the cooking method used by restaurants.
One plus factor for the propane grill is its ability to produce good grilled or broiled food. Meat can be roasted at temperatures reaching 700 degrees (the optimum temperature for broiling) and at the same time allows the cook a great cooking experience as they would have with any other grill.
It can be used to roast a whole chicken for just a little more than an hour, compared to cooking on charcoal grills that would definitely take more time. On the other hand, chicken cooked on a charcoal grill exude a wood smoke scent and flavor.
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 barbecue restaurants add moist wood chips to the propane flame which then produces smoke to "smoke" the meat, adding a great deal of flavor.
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.
Propane gas grills are often sold as propane smokers, which is actually a misnomer unless you want to follow the cooking method used by restaurants.
One plus factor for the propane grill is its ability to produce good grilled or broiled food. Meat can be roasted at temperatures reaching 700 degrees (the optimum temperature for broiling) and at the same time allows the cook a great cooking experience as they would have with any other grill.
It can be used to roast a whole chicken for just a little more than an hour, compared to cooking on charcoal grills that would definitely take more time. On the other hand, chicken cooked on a charcoal grill exude a wood smoke scent and flavor.
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 kitchen gloves. Read more at the contributor's web site about barbecue accessories.
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