When smoking is healthy, tasty
Smoking cannot only be healthy – it can be mouthwateringly delicious.
Ask Yves Gauthier, owner of Glengarry Windows & Doors, a self-confessed and proud “barbecue nut” who is so sold on wood-fired grills, he sells at the Alexandria store.
“I have one. The taste is incredible, and I have never had steaks like that in my life before,” comments sales representative Tim Charron.
“This is healthy, natural cooking,” adds Mr. Gauthier. “Everybody just loves it.”
They are all fired up over the Traeger wood pellet grills. “Unlike propane, which draws the moisture out of meat, wood smoke keeps the moisture in, and there are all sorts of different flavors to work with,” observes Mr. Gauthier.
The auger at the bottom of the hopper pulls the hardwood pellets into the fire pot where they contact the hot rod and ignite. Set the temperature to the desired setting and begin cook- ing; convection-style heat cooks food evenly and encircles food with smoke, without flare-ups.
Set it and forget it. The grill does not require constant monitoring because the temperature is regulated by a control box that governs the volume of pellets entering the fire box.
“You can put a brisket in this at 9 p.m., go to bed, and it will be ready the next morning,” observes Mr. Gauthier.
Cook hot and fast or low and slow. You can grill, smoke, bake, roast, braise, and barbecue. The cooker can be used to prepare ribs, pizza, smoky macaroni and cheese, apple pie, muffins.
It’s cheap. The grill consumes a pound of pellets, $1.45 per hour.
The choice of flavors includes Big Game, pecan, oak, cherry.
The business also sells and installs windows and doors. And this is a busy time as procrastinators realize that Winter is nigh.
BIG SMOKERS: Tim Charron (left) and Rick Vidua with a Traeger wood-fired grill.