Professional barbecue chefs and teams competing in barbecue competitions use a barbecue smoker to smoke their barbecue meat. A barbecue smoker is not the same as a grill. Grills are the cooking tools that backyard chefs use to grill hot dogs, chickens, and hamburgers. The way the meat is cooked is what makes real barbecue so special.
Direct heat is used to cook barbecue grills. Direct heat refers to the construction of a fire in the grill pan and direct cooking over the coals or fire. This cooking method may add a little smoke flavor due to occasional flare-ups.
Wood smoke is used to create the smokey flavor of barbecue. The smoke can be created using wood in the form of whole logs or chunks, as well as wood chips and wood pellets. If you want to buy the best-quality pellet smoker in Australia, then you can browse the web.
The indirect heat used by a barbecue smoker is what cooks the meat. The indirect heat means that the meat target is not placed directly on the heat source. The meat is kept in a chamber and subjected to low heat. The woodsmoke imparts the delicious flavor of good barbecue.
There are many types of wood that can be used to make smoke. The most common is what is available to the barbecuing chef. Hickory is the preferred wood in the southeast. Some areas of the country depend on cherry or applewood. Smoked barbecue is made from these woods.