How to Cook with an Outdoor Gas Smoker?
One of the best things about a smoker is that you can use it anytime of the year. Smokers use indirect heat to cook food, and although it takes a little longer to cook over the flame, you can not beat that smoky taste. A basic smoker works from a fire source that heats the wood chips which release the smoke that flavors the food. Before u cook for the first time, be sure to season the smoker by smoking some wood chips and let the wood chips burn.
Next prep the food for the smoker. For this video we are smoking a pork shoulder. Using a dry rub, cover the meat, wrap in plastic and let it marinate in the fridge over night. Remember smoking takes time so start early the next day. Next soak the wood chips in water for 30 min to help promote and create more smoke, keep the wood chips from burning and creating a natural wood flavor. There are many different types of wood chips such as mesquite, apple and hickory. Be sure to buy wood chips for smokers, other types of wood can be dangerous to your health.
To begin the smoking process prep the smoker. Check the burner for blockage. Take out the water tray, line with foil and add water. This helps the food from drying out. Next, take out the wood chip tray and add wood chips. Partially open the vents on the sides and put back in the smoker.
Turn on the propane tank, and light the burner. Close the door and make sure its on high to start the smoking process. When the chips begin to smoke, add your meat to the rack. Keep the temperature between 110-120℃ degrees and cook for about 1.5 hours per pound. Flip every 2 hours. Side dishes take a shorter cooking time about an hour. If the wood chips stop smoking add more wood chips. Check the temperature of the meat before you take it out. The average temperature should be around 72 – 75℃ for meat. Once there is about 2 hours left of cooking, cover in foil and cook in a tray for the remaining time and then you are ready to eat!
Wood Chips to use:
APPLE: Pork, Beef, Chicken, Seafood, Lamb.
APRICOT: Spare Ribs, Pork, Chicken, Seafood, Sausages, Breads, Custard Tarts.
AUSTRALIAN OAK: A mild to strong Country flavour. Good for all Foods
CHERRY: Pork, Chicken, Sausages/Snags.
PEACH: Pork, Chicken, Seafood.
PLUM: Pork, Chicken, Duck Seafood.
RED BOX: Pork, Chicken. Add to other wood for reddish colouring of Meats.
RED GUM (similar to Hickory): Pork, Beef, Chicken, Lamb, Sausages.
PAPERBARK aka TEA TREE: Fish, Pork, Beef, Chicken, Lamb, Cheese.
– Paperbark is an ancient indigenous smoke used for centuries by NZ and Australia Tribes.
Māori’s love smoking with Manuka which is of the same Family and smoke Flavour as Paperbark. Aborigine’s tear off a few shreds of Paper Bark off the Tree for Smoking on coals.
Fruit sweetness Ranking: APPLE>CHERRY>PEACH>PLUM>APRICOT>APRIUM sweetest smoke.
