For the best flavour, charcoal smokers are the
way to go
Charcoal smokers
cook the food
directly over the coals. Charcoal and wood lumps are the most common
types of fuel used in charcoal smokers.
The meat juices drip down onto the coals, giving meat that traditional
down-home flavor. With little effort, the BDS consistantly produces
high quality, authentic BBQ. You do not need any water pan or heat
barrier in the BDS.
The meat is tender and moist with deep, delicious
smoke taste. Your smoked meat will always have a beautiful smoke ring. The charcoal grate and ring allow long burn times on a single load of
fuel. 12 pounds of charcoal and a few chunks of wood will burn for over
12 hours.
This is more than enough time to smoke the biggest cuts of
meat. You never have to add any fuel during a cook. If you want a
smoker that is easy to use and cooks top quality barbecue, buy a Big
Drum Smoker.
There are 18 models to choose from with prices
that won't
break the bank.
Air
flows through the
intake and exhaust vents, creating a convection inside the BDS. Smoking
the meat directly over the coals produces pure radiant heat. The unique
combination of convection and radiant heat cooks the meat faster than
most BBQ pits
Temperature control is simple, just add or remove the
intake vent plugs as needed. Pork butts and briskets only take 8 hours
to cook, while other cookers can take over 12 hours.
Whole 20 lb. pork
shoulders only take 11 hours to cook, compared to 18 to 22 hours with
other smokers. Cleanup is fast and easy. The BDS is great for
competition, catering and backyard BBQ.
Highly Recommended BBQ Smokers
Lighting a charcoal smoker
Charcoal:
First, start with good, dry charcoal made of premium hardwoods, because
they light easily, maintain a steady cooking temperature, and burn
longer.
Lighter
cubes:
Second, to light briquettes safely and
with minimum hassle, try Weber FireStarter lighter cubes. These solid
fuel cubes light as easily as a birthday candle (even when wet!) and
are odorless and non-toxic, leaving no residue to mar the flavor of
your delicious grilled meal.
Chimney
starter:
Another handy tool is our Chimney
Starter, which holds the coals in a cylinder for fast, easy lighting.
Fill the canister-shaped starter with the proper amount of charcoal,
place on the charcoal grate over two or three FireStarters cubes or
crumpled newspaper, ignite the cubes or paper, and let the coals burn
until they have a coating of light grey ash (about 25 to 30 minutes).
Pour the hot coals onto the charcoal grate and arrange for Direct or
Indirect cooking with long-handled tongs. For safetys sake, wear
specialised barbecue
grill gloves.
