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© 2015-2017 BBQ Expedition Ltd.
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Barbecuing in the BBQ Pit Box® Cabinet Smokers
As all the barbecue cookers in the world, the BBQ Pit Box® smokers also have a unique
cooking style. It is worth paying attention to these unique attributes:
As the cooker is insulated, the Cooking Chamber walls are continuously
radiating heat towards the meat during cooking. Therefore the meat is being
cooked with double efficiency in the BBQ Pit Box® smokers:
o
in intense heat-flow,
o
in radiating heat by the steel metal walls.
As a result, cooking in the BBQ Pit Box® smokers is stable and really efficient.
Cooking a brisket in certain uninsulated smokers can take up to 14-16 hours,
while the same amount of meat with the same Grill Grate temperature can be
ready in 10-11 hours in the BBQ Pit Box® smokers.
Certain barbecue-meat types need to be finished wrapped into aluminium grill
foil or baking paper in the last part of the cooking. The time when to wrap the
meat mainly depends on the smoker type and heat flow. Wrapping features in
the BBQ Pit Box® smokers:
o
Certain meat types do not need wrapping as they can be properly cooked
without it.
o
It is recommended to wrap when the bark on the meat is in proper
condition.
o
The ideal time of wrapping mainly depends on the bark condition rather
than the core temperature of the meat. Wrapping can only come after
proper bark formation.
o
Recommendation: we need to be patient to cook the meat (typically pork
rib and shoulder, beef short ribs, brisket) until the bark is strong, stable
and crusty without any moist. Wrapping can moisturize the bark so it is
important that it keeps the nice crustiness after cooking. We should not
think that delaying the wrapping can result in smokier meat. The smoke
can really get into the meat until it reaches 60°C core temperature.
Afterwards everything is about bark formation.
