Gasmate Gas Smoker allows you and your family to enjoy a wide range of professionally smoked produce prepared in your own backyard. With minimal effort required, you can impress your guests with restaurant quality smoked trout, pork ribs or beef jerky. Only your imagination is the limit.
What do I smoke in a Gasmate Gas Smoker is purely a matter of taste. The most popular items smoked by enthusiasts are ribs, brisket and pork shoulder. But don’t limit yourself to these. You can smoke just about anything, from nuts to cheese to steaks. However, the process of smoking has grown around cuts of meat that traditionally don’t come out well with any other cooking method. A good example of this is brisket, which is very tough and not very easy to eat unless you cook it very slow at a low temperature.
There are two reasons to keep the temperature low in the Gasmate Gas Smoker. One is to give the smoke enough time to sink in and the other is to naturally tenderize the meat. Slow cooking gives the natural connective fibers in meat time to break down, become tender, and change into basic sugars.
Definition of Cold and Hot Smoking
Cold smoking can be used as a flavor enhancer. The item is hung first, then can be cold smoked for just long enough to give some flavor. Some cold smoked foods are baked, grilled, steamed, roasted, or sautéed before eating. Smokehouse temperatures for cold smoking are typically done between 20 to 30 °C In this temperature range, foods take on a smoked flavor, but remain relatively moist. Cold smoking does not cook foods.
Hot smoking exposes the foods to smoke and heat in a controlled environment. Like cold smoking, the item is hung first, then smoked. Although foods that have been hot smoked are often reheated or cooked, they are typically safe to eat without further cooking. Hot smoking occurs within the range of 52 to 80 °C. Within this temperature range, foods are fully cooked, moist, and flavorful.