Bar­be­cue up:

Bundaberg Style - - CONTENTS -

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.

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