| A smoker is essentially a chamber with a heat source that allows smoke to circulate inside, as the meat cooks at a low and steady rate. Smoking meat for a long period tenderizes even the toughest cuts and prevents it from overcooking. Smokers can use water, steam, charcoal, electric heat, or indirect heat. The smoke they create comes from the soaked wood chips smoldered over the heat source. Different types of wood chips yield different types of flavor (like alder, apple, cherry, maple, hickory, pecan, mesquite, plum, and peach). Once the wood chips are smoldered over the heat source, the lid is put over the smoker to allow the flavor to penetrate the meat. Fresh herbs can also be added to make the dish even more flavorful. |
