| Writing a website full of BBQ Smoker Recipes is a | | | | protected with an oily film that needs to be cleaned |
| time consuming business even at the best of times. I | | | | up. Just like any oven it's important to give it a run |
| take pride in ensuring that the pictures I put up on | | | | otherwise your first food will not taste right. |
| my site are of food that I have cooked and not | | | | 2. Keep the temperature in the smoker between 230 |
| some glossy template purchased on the internet and | | | | - 250°F |
| I also want my recipes to be innovative. What I | | | | 3. It's indirect cooking so heat should no be directly |
| enjoy most of all is when readers use my feedback | | | | under the food, put the drip tray here and this will |
| form with ideas for improvements to my site and | | | | help keep it moist. |
| also to suggest recipes, there's so much creativity | | | | 4. If it's a charcoal smoker the coals will start to cool |
| out there and to harness just a small amount of it is | | | | after 60 mins so keep a steady stream on fresh |
| truly humbling. | | | | charcoal available and change every 45 mins |
| It's a two way street of course and just as I get | | | | 5. Slow cooking is the order of the day and you'll |
| some great free barbecue recipes in return and I also | | | | need to allow up to 90 mins cooking time per pound |
| get a lot of questions to which answers are free of | | | | of meat |
| charge. Many of the questions start with the | | | | 6. Many argue that after 5 hrs smoking, the smoke |
| sentence "I've just won / been given a smoker | | | | adds no further flavour so you can finish off in the |
| without any instructions and I'm gonna cook for 20 | | | | conventional oven if you wish. (Just wrap the food in |
| guests at the weekend, do you have any tips for | | | | foil to keep it moist) |
| me?" | | | | 7. Don't be tempted to lift the cover of the barbecue |
| I'm not sure about tips but my immediate reaction is | | | | too often - you only let the smoke out |
| a combination of:- | | | | 8. Use a thermometer to check the internal |
| · Lucky you winning a smoker | | | | temperature. |
| · Cooking for 20 first time out, that's a | | | | 9. Practice makes perfect - don't give up after the |
| challenge.......... | | | | first attempt! |
| · Cooking for 20 first time out - are you | | | | And that last point is so true, I've been cooking on |
| mad? | | | | grills and smokers for 20 years and I still get it wrong |
| Barbecue cooking for any number of people is | | | | so don't be too hard on yourself if at first you don't |
| challenge enough but doing it on a piece of | | | | succeed. |
| equipment that's never been used before is really | | | | Even if you're not a novice smoker, hopefully there's |
| asking a lot. Nevertheless I always respond with my | | | | something here for you to take away and you'll have |
| "essential tips" for the novice smoker:- | | | | a happy and safe cookout or maybe you have got a |
| 1. Do a trial run. Not just to test your BBQ cooking | | | | tip for me? |
| abilities but also if the smoker is new it will be | | | | |