Smokers vs.
Conventional Barbecues – Which is Best?
This question is in danger of leading us into international waters.
The Southern US states –
seen by many as the home of barbecue – would see smoking as the normal method; for
them, anything else just...
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Smokers vs.
Conventional Barbecues – Which is Best?
This question is in danger of leading us into international waters.
The Southern US states –
seen by many as the home of barbecue – would see smoking as the normal method; for
them, anything else just isn t barbecue.
What we in the UK generally refer to as barbecuing,
they would call grilling.
There s a difference between the two techniques and they produce
very different result.
What we re looking at here though, is the equipment.
What s the Difference?
In a conventional BBQ, food is cooked over a dry, high heat; the food is often directly over
the coals and open to the air; i.
e.
no lid.
It cooks quickly and is therefore better suited to
smaller items such as the traditional burgers, chops, sausages and kebabs.
The process tends
to remove moisture content from the food; which is why marinating and basting meat is so
popular when barbecuing because it add moisture as well as flavour.
With a smoker, on the
other hand, the
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