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BBQ Smoking Foods
hits:487   Updatetime:2013-8-19 16:26:46

Satisfy the desire for something more than standard grilled fare.

Low and Slow

Smoking food is very simple--and it makes even the toughest cuts of meat just fall apart to the touch.

Go Get Your Smoker

There are many types of smokers available on the market in all price ranges, but they all yield the same results--quality smoked food. For home use, a $40 to $100 smoker will be fine; the main difference between smokers is their storage capacity. There are also different smoking methods: some are electric, some use water and steam, and still others use charcoal and indirect heat. All yield great results if operated properly.

If you have a good kitchen exhaust fan, you can smoke indoors: stovetop smoking pans work well for relatively quick cool-temperature smoking, for foods like trout or cheese.

  • Sweet Smoked Pork Ribs
  • Andy's Barbeque Pork
  • Smoked Standing Rib Roast
  • BBQ Corn
  • Turkey in a Smoker
  • Alder Plank Smoked Salmon

Using a BBQ Grill

No smoker? No problem. Use your grill as an outdoor oven: you want a moderate, even temperature rather than searing heat. Arrange the coals on one side of the grill only--depending on what you're cooking, you may use the empty side for a drip-pan. When the coals are covered with white ash, add a handful of damp wood chips. Add more wood chips any time you add more charcoal.

If you don't have a thermometer on your grill, buy a cheap, large dial deep-fat frying thermometer. Poke it through the vent on the grill's lid to gauge the temperature inside.
Aim for the temperature listed in your recipe--usually below 350 degrees F (175 degrees C)--but don't get hung up on a perfect and constant reading.
Cook the food over indirect heat (not directly over the coals) as directed in the recipe, or until meat reaches a safe internal temperature.

 Smoked Herb Chicken
Honey Smoked Turkey
Alder Wood-Smoked Acorn Squash Soup

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