are many types of outdoor cookers available. One of the most popular cookers
in the southern parts of the USA is the Wood Smoker or Barbecue Pit. A typical
Sidewinder Pit (shown above), they are usually around 400mm to 500mm in diameter
and 600mm to 1000mm in length with a "firebox" at one end. This indirect
method of outdoor cooking is called barbecuing!
and requires much more time than grilling
a grill the meat is placed directly over the fire (heat) and is cooked very
quickly with frequent turning. This is called grilling!
Not Barbecuing many people incorrectly refer to grilling as barbecuing and
there is a BIG difference because it is, done with indirect heat and takes much
grills, like wood/charcoal grills cook over direct heat. The differences are.
First, the gas grill gets its heat from gas [propane, butane, etc.]
and lights quickly. Second, gas grills do not use wood or charcoal for
the heat, so do not give the food the same smoked flavour as it would in wood
or charcoal burning grill.
Water Smoker is a recent addition to the barbecuing scene. It is used more and
more by the 'back garden barbecuer 'many of the regular wood smokers
on the market now incorporate the same method in their pits, making moist and
flavourful tasting meats. How a water smoker works is the water is heated to
it boil's. The water particles then bond with the smoke from wood, this
then condenses on to the meat while coating the meat with smoke flavour, the
meat is also basted at the same time. The water vapour also prevents the temperature
in the cooking chamber rising much over 100C the boiling point of water.
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