Propane is considered a reasonably clean fuel. It produces red, hot, dry heat, and burns without smoke. That makes it good for cooking food.
The name propane smoker is actually a misnomer since it does not actually smoke the meat especially when regular cooking is the method used.
Most of the barbecue restaurants put in moist wood chips so that the propane flame would produce smoke hence in a way it "smokes" the meat. This also adds a great deal of flavor, which is the main goal.
On the other hand, this method normally leaves barbecue experts unsatisfied. These experts normally consider a smoker to be authentic only if it makes use of wood or charcoal. It should also slowly cook the food at 180-250 degrees for 10-12 hours.
Nowadays, grill dealers may describe and sell propane gas grills as propane smokers. However, one should not immediately accept them as smokers unless you plan to follow the barbecuing methods used by restaurants.
One plus factor for the propane grill is its ability to produce good grilled or broiled food. Meat can be roasted at temperatures reaching 700 degrees (the optimum temperature for broiling) and at the same time allows the cook a great cooking experience as they would have with any other grill.
It is also good for roasting a whole chicken at a smaller amount of time compared to cooking on charcoal grills. However, chicken roasted on a charcoal grill will definitely have a wood smoke flavor and scent.
Traditionally, roasting and grilling has been done on wood fires that lend its flavor and smell to the food being cooked. Propane smokers cannot duplicate the chemical reactions that occur in food when it has been exposed to hot smoke for hours.
The name propane smoker is actually a misnomer since it does not actually smoke the meat especially when regular cooking is the method used.
Most of the barbecue restaurants put in moist wood chips so that the propane flame would produce smoke hence in a way it "smokes" the meat. This also adds a great deal of flavor, which is the main goal.
On the other hand, this method normally leaves barbecue experts unsatisfied. These experts normally consider a smoker to be authentic only if it makes use of wood or charcoal. It should also slowly cook the food at 180-250 degrees for 10-12 hours.
Nowadays, grill dealers may describe and sell propane gas grills as propane smokers. However, one should not immediately accept them as smokers unless you plan to follow the barbecuing methods used by restaurants.
One plus factor for the propane grill is its ability to produce good grilled or broiled food. Meat can be roasted at temperatures reaching 700 degrees (the optimum temperature for broiling) and at the same time allows the cook a great cooking experience as they would have with any other grill.
It is also good for roasting a whole chicken at a smaller amount of time compared to cooking on charcoal grills. However, chicken roasted on a charcoal grill will definitely have a wood smoke flavor and scent.
Traditionally, roasting and grilling has been done on wood fires that lend its flavor and smell to the food being cooked. Propane smokers cannot duplicate the chemical reactions that occur in food when it has been exposed to hot smoke for hours.
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And don't forget, all smokers get hot, so avoid burning your hands by using kitchen gloves. Read more at the author's site with the latest bbq accessories.
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