How to smoke meat with the Buccan Bunbury Double Barrel · 2019. 3. 10. · 4. Place the meat on...
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How to smoke meat with the Buccan Bunbury Double Barrel Necessities: - Charcoal briquettes Briquettes burn longer and at a lower temperature than hardwood charcoal, making it more suitable for smoking meat. - Wood chips for smoking The wood chips are used to add the smoke flavour to your meat. They are available in different flavours, such as for example oak, cherry and apple. Examples can be found here: https://www.bol.com/nl/l/houtsnippers/N/31470/ - Some good old patience Step by step directions: Light the briquettes and add them to the smoker box of your Buccan barbecue. The smoker box is the smaller barrel on the left side of the barbecue (see picture on the right). Pro tip #1: use the Buccan charcoal chimney starter to quickly light your briquettes. 1. Regulate the optimal BBQ temperature by adjusting the air vents. The intake vent is located on the left side of the smoker box and the exhaust vent on top of the chimney as illustrated in the pictures below. The principle of temperature control is very simple: opening the vents increases the oxygen flow and therefore increases the temperature, and closing them decreases it. Keep in mind that charcoal needs oxygen to burn. Adjusting the air vents allows you to set the optimal BBQ temperature.
Transcript of How to smoke meat with the Buccan Bunbury Double Barrel · 2019. 3. 10. · 4. Place the meat on...
HowtosmokemeatwiththeBuccanBunburyDoubleBarrelNecessities:
- CharcoalbriquettesBriquettesburnlongerandatalowertemperaturethanhardwoodcharcoal,makingitmoresuitableforsmokingmeat.
- WoodchipsforsmokingThewoodchipsareusedtoaddthesmokeflavourtoyourmeat.Theyareavailableindifferentflavours,suchasforexampleoak,cherryandapple.Examplescanbefoundhere:https://www.bol.com/nl/l/houtsnippers/N/31470/
- SomegoodoldpatienceStepbystepdirections:
LightthebriquettesandaddthemtothesmokerboxofyourBuccanbarbecue.Thesmokerboxisthesmallerbarrelontheleftsideofthebarbecue(seepictureontheright).Protip#1:usetheBuccancharcoalchimneystartertoquicklylightyourbriquettes.
1. RegulatetheoptimalBBQtemperaturebyadjustingtheairvents.Theintakeventislocatedontheleftsideofthesmokerboxandtheexhaustventontopofthechimneyasillustratedinthepicturesbelow.Theprincipleoftemperaturecontrolisverysimple:openingtheventsincreasestheoxygenflowandthereforeincreasesthetemperature,andclosingthemdecreasesit.Keepinmindthatcharcoalneedsoxygentoburn.AdjustingtheairventsallowsyoutosettheoptimalBBQtemperature.
2. Addthewoodchipstothesmokerbox.Pleasereadtheinstructionsonthe
packagingofthechips.Somewoodchipshavetobesoakedinwaterbeforebeingused.
3. Regulatethetemperaturebyadjustingtheventssothemainchamber(illustratedbelow)isatamaximumof120degreesCelsius(250Fahrenheit).Deexacttemperaturedependsonthekindofmeatyou’resmoking.
4. Placethemeatonthecookinggrateinsidethemainchamberandletitsmokefortherecommendedduration.
5. Checkthemeatonlyafewtimeswhilesmoking,sinceeverytimeyouopenthelid,thetemperatureinsidethesmokerdecreases.
6. Ifnecessary,addbriquettesandwoodchipsduringthesmokingsessionwhencheckingthemeat.Makesuretolightthenewcoalsbeforeaddingthemtothesmokertoensureastabletemperature.Protip#3:usetheBuccancharcoalchimneystartertoquicklylightyourbriquettes.
7. Smokethemeatforapproximately1-2hours,dependingonthetypeandsizeofthemeat.Protip#3:checktheBuccanChef’sCornerwebpagetofindrecipes.
8. Checkwhetherthemeatisdoneandre-insertitintothebarbecueifnecessary.
9. Enjoyyourperfectlysmokedmeat!
10. Protip#4:Immediatelycleanthesmokerafteryou’vefinishedsmokingusingtheBuccan3-in-1cleaningbrushtoavoidleftoverfoodfromclingingontothegrate.
