Food Smoking is Fast Becoming the Most Popular Method of Outdoor Cooking

(PRWEB) August 14, 2006

Traditional barbecuing can produce good tasting food, however smoking is more indulgent and allows one to create the mixtures of flavours and aromas that tickle your taste buds which traditional barbecuing just won't do. The smoking process takes longer as smoking is an indirect method of cooking, the heat and smoke need to penetrate the food leaving a succulent array of delicious flavours.

We are, as a nation become very keen on experimenting and developing our culinary skills and when it comes to barbecuing, then sausages and burgers have definitely become a dish of the past. Now that we are impressing our friends and family with marinated chicken, vegetable kebabs, lemon and garlic salmon cooked indirectly to keep in the flavours and natural moisture there is a move to smoking our food. So doesn't require expensive equipment and many hours of cooking?, well not at all as there are many options for starting off.

Getting Started

For those who already own a BBQ with a lid, (which is needed to keep the heat and smoke in), then all that is needed is a packet of compressed wood pellets or wood dust and some tin foil. Make a pouch out of the tin foil, add the pellets or wood dust and then use a tooth pick to make a small hole on either side of the pouch, add pouch to fire, place food on grill and put the lid on. Cooking time is the same as normal indirect BBQ cooking then wait for the magic to happen.

For those who don't own a barbecue the new Brinkmann Gourmet which allows you to smoke, grill or roast your food, but is also the best entry level smoker on the market. It is easy to use and has generous smoking capacity provided by two smoking shelves.

If you are looking to invest in a food smoker then the Brinkmann Smoke & Grill or Brinkmann Gourmet Grill & Smoker have the cooking capacity for both family and friends. Besides from smoking they can also be used for grilling or roasting, so even if you don't smoke on a regular basis they will still be very useful. The Gourmet is to date our best seller - the base can also be used separately as a portable barbecue.

The next level up in terms of cooking/smoking capacity is the Brinkmann Smoke n Pit Professional, besides the increased capacity it also has a large grill surface, so good for those who like to have the family, friends and neighbours round and have more room on their patios. it easier to keep the heat/smoke source going.

For the expert smoker we have recently introduced the Rumo Special Edition Smoker which is similar to the Cimarron Heavy-Gauge Charcoal/Wood Smoker & Grill, but made in Germany to exceptionally high standards and is in a class of its own.

For more information and help you can visit http://www.foroutdoors.co.uk or call Roy Jackson on 01483-889666.

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