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Extractions: First of all, the idea for doing this comes from Alton Brown and his show Good Eats . Without his inspiration, I wouldn't have even considered making this. Recently my good friend Martin moved back to Kansas from LA. When he left, he took his smoker with him. This left me without access to a smoker. This is A Bad Thing. Smoked food is one of life's great pleasures. I decided that I need to make my own smoker. I should explain the basic differences between grilling, BBQing, and smoking meat. Each is a way of cooking meat, but they differ in methods and results. Grilling is cooking meat by the direct application of high heat with a gas burner or an electric heater. Grilling is simple since temperature is easy, but doesn't bring any new flavors to the party. BBQing is cooking meat by the direct application of heat with charcoal or wood. The burning of the fuel adds flavor to the meat. BBQing requires more skill since the flames must be managed to prevent burning or low temperatures. Smoking is cooking meat by the indirect application of heat with wood at low temperatures. Low temperatures are considered around 225
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Extractions: BBQing Tips Grilling and BBQing Tips The terms "barbecuing" and "grilling" are often used interchangeably, but the techniques are quite different. In its strictest sense, barbecuing is a process of slow cooking over or near live coals at a low temperature of less than 225°. Grilling is quick cooking food (such as hamburgers and steaks) over a high temperature. Whichever techniques you use here are some tips. ~ Leave all of the fat on the meat while barbecuing, it will moisten and baste the meat. When cooking is complete, remove the fat before serving. Even if you use charcoal or gas to cook, the addition of a little wood or a handful of herbs (such as rosemary) produce fragrant smoke that gives wonderful flavor. ~ For quick-grilling, use small chips of wood along with charcoal, adding them just before cooking, after the charcoal has burned down to glowing red coals. Be sure to soak the chips in water for at least an hour, so the chips smoke and don't burn rapidly. If you use a gas grill, wrap the soaked chips in aluminum foil poked with holes to keep the ashes from the clogging the gas jets.
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Extractions: The Kamado Cooker The Kamado is the absolute best BBQing / Cooking vessel in the world. The Kamado is made from a generous amount of high-quality ceramic material and stainless steel hardware. The Kamado's ceramic characteristics lends itself many benefits necessary for high quality cooking such as: Excellent Heat Absorption - providing a more consistent temperature, thereby cooking food more evenly. Extremely Well Insulated - so it keeps heat inside the cooker better and longer - helping to retain the moisture in food. The insulation factor means a more consistent temperature for a longer time - making the Kamado the number one choice for "Low & Slow" roasting. The thick ceramic walls also provides economical efficiency by decreasing charcoal consumption. The Kamado can reach temperatures higher than that of any other cooker or kitchen oven which provides the benefits of searing and pizza baking. Everyone knows that many civilizations for thousands of years have been using ceramic ovens to cook in The Kamado is so durable and versatile, that it can be used to cook anything by means of BBQing, grilling, roasting, baking, smoking, etc...
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