To use any type of equipment and be successful, the better the equipment and the more knowledge you have about what you are using is definitely a plus. The products offered on this site are all top quality. Having used most all types of outdoor cooking equipment, there is no doubt in my mind that one can certainly have great tasting foods cooking with charcoal, gas, electric, wood or wood pellets. Some, for some folks, are easier to use than others. Many, like me, enjoy using all types. The information below, hopefully, will be helpful.
Without a doubt, the outside weather conditions are always to be considered. Its much easier to create and maintain your desired cooking temperatures on a July, windless day than on a cold, windy Thanksgiving morning. Placing your cooker out of wind, if possible, can be helpful. In some areas of the country an insulated kooker is necessary. We are always willing to help you select the grill/smoker that best suits your needs.
Grilling means to get the grill hot….400 plus degrees. I like to have my meat marinated and out of the fridge for a while before I place it on the grill. Grilling is to be hot and fast. No slow cooking here, so start with quality, tender cuts. The Traeger wood pellet cookers and the Kingfisher Kookers will suit the most critical.
Smoking……actually there are two types of smoking, cold and hot. When cold smoking your cooking temperatures are normally 145 degrees or less. Its used for drying and preserving meats such as curing hams, bacon, etc. its also used by many in making jerky and all kinds of sausage, etc. As a kid I sometimes got in trouble for sneaking in the “smoke house” and fetching a piece or two of pork that was being cured with either hickory, oak, or apple or a combination of two or more woods. That’s the way it was done then and it still works. Any fruit woods, i.e., peach, apple, cherry, etc., or nut woods, i.e., hickory, oak, pecan, etc., are excellent choices for hot smoking. Don’t get in a rut. Experiment and be creative. Always use dry, not green, woods. Green wood may turn meats black and not very tasty. Temperatures range from 180 – 240 degrees. I usually smoke at 210 – 240 degrees. I have a 36” Kingfisher gas/grill/smoker that is over
14 years
old and still look and kooks great. I’m sure several of you have had taste samples at many different shows in the southeast, all kooked on my old Kingfisher. It has the steel rather than the stainless steel burner. Kingfisher went to all stainless steel burners several years ago with a 10 year warranty. Wood pellet smoking/grilling may be new to some of you. Traeger is not new to pellet cooking. In fact, Traeger is the industry leader in pellet grills/smokers. Pellets are clean, easy to store and are available in all wood varieties. They have exact temperature control and heat distribution. Just fill the pellet hopper, set the controls, flip the switch and you’re cooking. We even have a converter to allow you to use your auto battery for power. Join the pellet parade.
The SmokinTex electric smokers are so simple, easy to clean, easy to store and the smoked foods are juicy and flavor filled. There is none better for smoked fish. Also, may be used about anywhere. Ideal for cooking in the backyard, carport, garage or even on your condo or apartment terrace. SmokinTex are available in a size to suit your needs including commercial kitchens.
Useful information is provided with all Kingfisher, Traeger and SmokinTex Products. We are as close as your phone and we always offer service after the sale. Don’t hesitate to call for information not found here. We’ll do our
best.
********************* UPDATE MAY 8, 2008
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Words can not express the gratitude we have for the reception you folks
have
given us with your visits, your comments, and trust expressed thru your
purchases,
both from this web site and various shows. We strive to improve
this site, our products
and our service. Your visits, comments, emails and phone calls are
ALWAYS welcome.
