Smoking Food Using a Kettle BBQ - commercial bbq charcoal grill

It's time to smoke.Although the foundation is complex, the foundation is not difficult.I would like to share the process I have developed over the past decade.Smoking as big cut as the whole turkey (low temperature, slow cooking) takes about 12-According to the size of the bird and some other factors, 20 hours.When I worked in a restaurant on Florida land, I started working on barbecue cooking methods in the 1980 s.At the time, I was able to use large commercial cooking equipment and very large BBQ pits.It's great, but in order to feed my family and simply enjoy, it's unrealistic to have the tools of this size.I have developed a way to smoke food using a kettle type grill.Controlling the temperature, the conditions and time of the smoker is crucial, but you don't need to spend huge sums on premium commercial equipment that does just one thing!I think exactly the opposite of Mr. unitaskers.Brown.To say the least, the topic of food preparation is controversial, and perhaps the barbecue is the final battlefield for style methods, etc.So for the benefit of education (peace), I provide these definitions to help you understand my process.BBQ (aka BBQ) is an extensiveThe most common range of cooking techniques on outdoor cooking utensils.This can include the use of forests, charcoal and other fires.Gas and Electric burners.Live fire/wood cooking-In most of my BBQ cooking, I prefer live cooking.This may be obvious as I am talking about smoking food, but you can develop a smoking technique that can work on your gas appliance (another day's instruction ).Low-n-slow -Methods for long-term exposure of food to low temperatures and smoke (12 hours is common.The number of hours depends on the size, weight and type of food you want to cook with smoking techniques.Smoke, as a technique to preserve food, slowly enters the food.The temperature range of this cooking is 225-350 Fº.The very mild heat is similar to the cooking technique of very tough meats, with a lot of connecting tissue (which is also a great choice for smoking ).Brine/brining -Soak a piece of meat in a solution of salt, sugar, spices to increase the amount of water in the meat.This helps to prevent food from drying for a long time in smokers.The chemical composition of salt and sugar will also be preserved and partially cooked as transgender meat.I will allow large pieces of meat like Turkey to sit in salt water for an average of 6 hours.I suggest you read brines from your favorite cooking resources.My go-Sources include testing how the kitchen is salted meat in the United States.I'm going to give you an instruction on smoking in Turkey.Thanksgiving and Christmas are the family's favorites.All links are suggestions and I don't get any kickbacks;) My process base is equipment under $100.These are also good tools for doing other cooking.Most commercial turkeys already have "spots ".You will see information on the ingredients indicating salt and water or other fragrances on the label.Technically, you won't be from re-Make one of them like this.But I did this to marinate the turkey with "booster" such as my own spices and herbs.I just cut the salt off.But if you buy a fresh bird, chicken and other unprocessed meat, it's worth it.I follow the basic recipe for the American test kitchen.Use 1/2 cups of salt for every 2 quarts of dehydration.Then you can add other things that are cut with meat.Advice: sugar, herbs, garlic and onions, spices.To make the salt water, I put a small amount of water into the pan and boil it so that it is easy to dissolve the salt and other items.Then let it cool or you can add ice to make up for the rest of the water.Then I usually use a clean garbage bag in a tall container.Put the meat in the bag and pour the cooled salt water into the meat until it is completely surrounded.I put the bag away and tied the air out.For food safety reasons, you should put this in a refrigerator or a cooler with ice.The challenge of smoking in a kettle BBQ is temperature control.I have developed some techniques over the years to help control the rise and fall of the temperature.Two hours before the start of smoking, I wrapped several decking with foil and put it in the oven and slowly heated it at low temperatures.These paving materials will act as a hot "battery" for absorption and heat dissipation as needed to eliminate temperature changes.Heat these up to about 200 kWh-250˚ F.Just do it slowly in the oven.When the weather got warmer, I soaked a large piece of wood in the preparation time.The idea is to slow down the ignition and make the wood dirty.A coal chimney was launched about 30 minutes ago.Start fire using.I also built a "" with charcoal and wood blocks.The idea is about temperature control.When the charcoal burns, it ignites the next piece, resulting in a slow controlled burn.Mark the edge of the kettle with charcoal and wooden blocks.I built about three floors with charcoal and dotted the soaked wood together.Drain the salt water from Turkey.Set aside when needed.Carefully ship The preheated paving to bbq.I put these in the middle of the grate.Next, I added a foil tray to capture most of the dripping water and filled it with boiling water for about half the time to keep the wet environment of the barbecue, while also preparing another heat for the smokerYou will want to do these things quickly and don't lose the heat you have accumulated.Put on the grid and put on the Turkey.Then I open the side grate and add some live coal to the fuse end.With a little experience, you will begin to understand the amount needed to reach the temperature.Our goal is to work with 225 and 350 F.I usually use 12-Depending on the degree of combustion of coal.Open the lid and monitor the temperature for the next 10 to 45 minutes.Add or subtract coal to the temperature.in range.I have a grill thermometer installed on the cover of my rig and you can leave with the grill thermometer.Add or subtract live coal as little as possible to keep the heat of the battery.Once you get the temperature.Stable, check the BBQ every 45 minutes.to an hour.Keep the temperature at the temporary safety zone at 225 °f and 350 °f F.If the fuse burns out all the time or the temperature drops, be ready to start more coal.begins to drop.Add wood blocks if needed.My experience is that you should expect about 30 minutes per pound, so I'm looking at 12 hours this year.You can temp.Instant meat-Read the thermometer and Cook.Different meats require different temperatures (depending on the data you cook ).Remember, it's best to have meat rest with youOver cooking will continue to heat the cut.I always pull it.10 minutes in advance, rest under tin paper.An hour before carving, there was a turkey.