Descripción
Transforms any grill into a lean mean smokin’ machine!
The Hexagon Smoker Tube (12 por 2 pulgadas) is perfect for any Grill or Smoker. The tube is comprised of stainless steel that is incredibly easy to clean and reuse.
Smoking is a process, so don’t be discouraged as the best results are achieved in the long haul. Recordar, less is more; don’t overdo it and smoke out the neighbors.
The key to smoking, is to use indirect heat to cook meat at a low temperature over a long period of time. You might need to experiment with your burner (being the furthest away from the meat), until you find the right mix.
If you have never smoked cheese, there is no time like now, you will be hooked!
Smoking cheese is an easy & fast process called ‘cold smoke’. The temperature inside the smoker stays very low, usually 70 degrees or less, it should never rise above 90 degrees or else the cheese, will “melt” (hot tip- that can be messy). A BBQ Master tip, remove the cheese when it reach 70 degree & wait till it cools.
Taste is based on what you like, from a cheddar,colby,gouda,mozzarella,provolone,swiss & then, choose your favorite wood smoke chip or pellet.
4 Easy steps to smoking starts with
1) Choosing –
your favorite meal and the complimenting smoking chip/pellet to cold smoke or hot smoke (Barbacoa & internet has unlimited recipes to becoming a BBQ Master)
2) Llenar –
the Smoker tube with your favorite smoking chip/pellet [depending how long you want smoke to generate, fill appropriately. As a guide (please experiment), if you fill to about an inch from the top this will generate 4 ~ 5 horas de humo]
3) Carefully Light –
the smoking chips/pellet until a flame is visible. After about 1~2 minutes (depending on the wood & how dry), blow out the flame
4) Smoking time –
lay the Hexagon Smoker tube away from the food, in the direct heat zone. With good ventilation and air circulation.
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