How to organise a barbecue using BBQ smokers?

Forget about charred pork neck, burnt ribs, and fat dripping onto hot charcoal! Grilling using BBQ smokers is not only an incredibly simple task but also a guarantee of high-quality preparation of meats and vegetables, high efficiency throughout the process, and respect for ecology. It's no wonder that this type of equipment is popular in the culinary industry, but there's nothing stopping you from using it at home. Below, we suggest why it's worth organizing such an endeavor.

Grilling with BBQ smokers - everything you need to know

First and foremost, it's worth noting that BBQ smokers are devices that offer truly extensive possibilities when it comes to the type of prepared products. Starting from meat - including classics like ribs, sausages, and pork neck, but also pulled beef or pork, steaks, and chickens - to vegetables, cheeses, and even bread. Operating this type of equipment is extremely intuitive. The electronic controller allows for easy temperature adjustment (up to 150 degrees) and working time (even several hours of continuous operation, depending on the mode). The devices allow both smoking (in barbecue style) and cold smoking.

The ultimate taste of the dish also depends on the source of smoke. What should you use to fuel BBQ smokers? The foundation here is hardwood, including birch, oak, beech, or alder. They give products a delicate and noble taste - unlike softwood, which should be avoided. It's also a good idea to add fruitwood.

BBQ smoker in your own backyard - why is it worth it?

The list of benefits is long. High efficiency and energy efficiency, environmentally friendly smoke without chemical additives, a system for capturing dripping fat, water, and ash, making cleaning easier, and straightforward operation - these are just some of the advantages. Do you have any questions? Contact us!