9/23/2023 0 Comments Embers smoked bbq near meThe exact mixture is crucial and it can add elegant vanilla and brown spice notes or coarse bitter ash tray taint.Ĭookers that get heat from logs, charcoal, gas, pellets, and electricity each produce noticeably different flavors because each fuel produces a unique combination of combustion byproducts.Ĭombustion, as it applies to barbecue and grilling, is a sequence of chemical reactions between oxygen and another fuel that are ignited producing a change in the chemistry of both, creating heat, light, and smoke with its blend of particles, water vapor, and gases. Smoke is a combination of tiny particles that we can see in an aerosol mixed with water vapor and a complex cocktail of gases. Adventurous cooks can also get smoke from dried herbs, tea, and even hay. Smoke can also come from meat drippings, which are laden with fat, protein, spices, and even sugars from sauces. They get flavor and aroma from the addition of wood in the form of wood chips, chunks, bisquettes, pellets, logs, or sawdust. Today, most grills and smokers use charcoal or gas to produce the heat, although a few use wood pellets or electricity. But it is difficult to control the heat and flavor when cooking with logs, so today, only a few expert pitmasters outfitted with special rigs cook with logs only. Heat cooked the meat, and smoke from the wood and from dripping juices imparted a distinctive seductive scent that is the essence of barbecue. Originally all barbecue and grilling was done with logs of dried hardwood as the sole fuel source. It is what differentiates barbecue from other types of cooking.
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