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The cooler weather is here and the weather is spectacular for outdoor cooking! Now, is the time to maximize your grill and savor the flavor.


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  Judging Classes

So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.


Check out the 2013 Judging Classes and find one near you!
 

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Water Smokers


Small Water Smokers to Full Size Pits


Brinkman SmokerBy popular request, we are expanding our pages to include a new section dealing with Water Smokers or Water Pan Smokers. These smokers range in size for those individuals desiring to create great barbecue without necessarily the investment of time or money in a larger unit which looks and performs similar to the more expensive wood-burning smokers.

Much of the information in our barbecue pages is universal and can be applied to both the conventional Wood Smoker and the Water Smokers. These pages are intended to point out where some of the differences lie and what works best with the Water Smokers. We will be updating these pages on a regular basis. So, if you find additional information is needed, come back and perhaps we will have added it!


The Basics of the Water Smoker



Water Smokers, especially the electric ones, are really great for allowing the master chef to put the meat in the smoker and just check on it every hour or so. Another reason these Water Smokers are becoming more popular is because many are less expensive than their Wood Smoker counterparts and require much less time maintaining the cooking temperatures.

We would first like to discuss the various components of the Water Smoker and how they differ from the Wood Smokers.


The Heat Source


Unlike the Wood Smoker, the Water Smoker is either electric or charcoal 'fired'. There is not the fire box located at one end of the smoker. Generally, the fire (for the sake of ease, we will include electric in the term 'fire') is located either directly beneath the meat, or adjacent to and just below the meat.

To obtain the best levels of smoke, use water soaked wood chunks near the sources of the fire. This fire causes the wood chips to smolder and circulate within the cooking chamber. This smoldering is actually small smoke particles being released from the wood.

Continued on page 2

The Barbecue Store

Bulk Wood Chips
Here's a great money saving idea.  Wood chips and chunks never go bad. So why not order them in money saving bulk boxes?  Simply keep them in a dry area and use as needed!

Click & Order Your Bulk Chips & Chunks TODAY 


Bad Weather? Too hot or cold? Know what your bbq pit is doing with these Wireless Thermometers
Bad Weather?  Too hot or cold? Know what your bbq pit is doing with these Wireless Thermometers


There's not a better BBQ glove. Stylish Suade, lined and double protected from the elements.

There's not a better BBQ glove. Stylish Suade, lined and double protected from the elements.
FlameX Leather Gloves

Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!

Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!


When cold, romance or just having to burn something, our designer firepits will do it all. Get free shipping on SoJoe FirePits today
When cold, romance or just having to burn something, our designer firepits will do it all.  Get free shipping on SoJoe FirePits today

Visit The Barbecue Store Today!Visit The Barbecue Store Today!
Visit The Barbecue Store Today!

FREE WINE @ The Barbecue Store
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