Barbecues Galore showcases how you can barbecue like a pro this summer with the latest new styles
SMOKING is an exciting alternative to traditional barbecuing. Instead of putting your food straight onto the grill over direct heat to cook for a short time, smokers use low and slow heat, combined with smoke and moisture to infuse the food with a smoky flavour while cooking.
The heat can be provided by charcoal (lump or briquettes), electricity or gas, with the flavour coming from the chips, chunks, pellets or bisquettes used, while marinades, rubs and bastes are used to further enhance the taste.
Barbeques Galore owner David Carter said smokers came in a variety of shapes and sizes, including vertical or cylinder, offset and cabinet styles.
“With this style of cooking it is simple – low temperatures and longer cooking times will result in more intense smoky flavour and also more tender meats, allowing the natural connective fibres in the meat to break down,” Mr Carter said
“It is clear the most popular items smoked by enthusiasts are ribs, brisket and pork shoulder but you can smoke just about anything.
“Enjoy mouth-watering smoked delights like pulled pork, bacon-wrapped chicken breasts, jerky, scotched eggs, the list is limited only by your imagination.”
Some of the smoker barbecue options include:
KAMADO JOE – a traditional ceramic cooking vessel fuelled by charcoal. The thick ceramic walls retain heat, while using very little charcoal. The rounded shape circulates heat for more uniform cooking.
TRAEGER – Plug in, set the temperature and walk away. The electric Traeger Pellet Grill is easy to use. Heat and smoke are generated in the offset smoker, then passed through the main airtight, double-walled chamber and out the chimney. PRO-SMOKE – A heavy-duty, offset firebox, fuelled by charcoal, heat beads or wood, includes turning baffles that distribute heat and smoke evenly. BRADLEY – This electric smoker comes with removable racks and easy-to-use temperature controls, providing consistent and controlled smoke and heat flow. It burns flavoured wood bisquettes. There is an optional cold smoke adaptor that allows the smoke to cool before it reaches the food – great for smoking cheese. ARROSTO – The temperature is easy to regulate. Powered by LP gas, the cabinet is fitted with shelves onto which the food is placed.
Available in four or six racks, the Bradley Digital Food Smoker includes stainless steel interior and rack supports to keep racks from tipping over when pulled out. Plus with increased smoking capacity, you can feed a crowd by running the smoker once....
Get the full Traeger experience with this grouse Grill Pro Series 34 package. The robust broad sawhorse chassis Traeger Grill Pro Series 34, with a one-button ignition system, full-length Grill Series cover to protect it from whatever Mother Nature...
Get serious with your low and slow barbecuing with the Pro Smoke Offset Smoker. Built with heavy-duty steel and heat-resistant, high-temperature paint.
The Kamado Joe Classic is a grill, smoker, and oven rolled in to one. The Kamado Joe Classic’s ability to insulate means less total heat is required to cook your meal. The Kamado Joe Classic keeps the moisture in the meat.