Great BBQ With A Propane Meat Smoker
A propane meat smoker to barbecue ribs? Just the thought sends veteran meat smokers into hysterics. But dies it have to be so? Well, just like everything there is two sides to the story. Hard core meat smokers insist that to have true barbecue flavor, you must use wood, a pit, or a smokehouse, and lots and lots of time tending to the fire, etc. Nonsense say the casual smokers. They have been known to use propane, or dare I say it, an electric smoker. So who's right? Both. I say if you are a purist, then go ahead and use charcoal, wood, a pit, a cabinet, a smokehouse or what have you. You will undoubtedly make some of the most succulent smoked meat in the world. But, meat can be made just as delicious with an electric smoker or a propane meat smoker. Simply add hard wood chips or pellets, and you will get great results. Just as an example, take a look at the Weston Vertical propane meat smoker #41-0101-W. This unit comes in at 36” tall, with 4 chrome cooking grids and sausage hooks, you will be able to cook enough food to feed a small army. The self igniter, locking door, and ceramic water pan ensure easy startup and cooking even for the most inexperienced newbie. And like stated before, all you need to do to achieve great wood smoke flavor is to put some soaked hardwood chips or pellets into a smoker box and set them into close proximity to the fire. The smoke will add flavor to the meat, and tenderize it. Cleaning a propane meat smoker is part of their great selling points. Without the residue from heavy wood smoke, these smokers are a breeze to keep clean. Simply clean the grates and water bowl, and wipe down the top and sides. You may want to apply a thin film of cooking oil just to keep things from corroding. So to summarize, a propane meat smoker is great for the part-time meat smoker, or even veteran meat smokers if they can get beyond their prejudices. This type of smoker produces great tasting barbecue with a minimum of muss and fuss.
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