Barbecue - Smoker

Barbecue smokers not only add a delectable flavour, but also make food moist and tender. If you've ever fancied making your own kippers, smoked salmon, bacon and ham, then this could be the Christmas present for you. The thing to remember is that food will take three to four times as long to cook in a barbecue smoker as it does on a normal barbecue - so you really do need to plan ahead.

The construction of a barbecue smoker is similar to a standard barbecue grill, except that the lid is designed to trap smoke in which the food cooks. These are called direct barbecue smokers and use aromatic wood chips combined with the charcoal. An indirect barbecue smoker has another container, the smoker unit, which holds the woodchips and charcoal. The smoke passes into the grill unit and gives flavour to the barbecue. In addition, if that wasn't complicated enough, smokers may either be electric or gas and may use wood chips or charcoal for smoking.

Electric smokers have the advantage of not needing to light a fire, but they are frowned on by many purists who say they don't provide a good flavour. The charcoal or log burning barbecue smoker is the preserve of the skilled smoker because the food really does taste much better, but also because such smokers require a degree of expertise to use well, as well as being larger and heavier than the other types.

For most brands of smokers available in the UK, it is essential to fire up the unit and let it burn on the highest heat for about one hour which is known as the burning-in method and is used to kill off possible contamination that is lurking in the unit. When using a barbecue smoker, be sure that there is sufficient ventilation to prevent fumes choking family and friends. It also limits the chances of a build-up of dangerous toxins brought about by excessive smoke.

Barbecue smoker photograph by Indigo Goat, used under a creative commons attribution licence.

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