Figuring out how to use a smoker can be confusing, especially if you haven’t tried using one before. However, as long as you find some way to use it, then at that point you will be able to appreciate smoked food with no problem.
That is exactly what we will discuss here. In this article, we will walk you through the steps you need to take to get you started smoking meat using an upward smoker.
Upright smokers are generally well known in the market because they are too simple to think of using for novices.
Also called “shot smokers,” this type of smoker is small and conservative, making it ideal for having a smoke gathering or barbecue on the deck.
What is a Vertical Smoker?
You can simply call any smoker an up smoker for as long as it is facing up. This means that it can come in a few varieties depending on the fuel you use. Some original models are rising charcoal smokers, filthy drum smokers, electric smokers, and water smokers.
Vertical charcoal smokers feature a rising box or chamber in which the fire is lit at the bottom of the cooking chamber (for a water smoker or box smokers) or in a hearth associated with the chamber (for an upward balanced smoker).
One of the reasons vertical charcoal smokers are newbies is because they have no mechanical or electrical parts. This removes the requirement to classify which part is associated with which part, why this part doesn’t work, and so on.
The condition with an upward smoker is that it has a small chamber, so it can cook a few pieces of meat simultaneously.
In any case, it’s still big enough to fit in 2-4 10lbs. pork shoulders or more than 10 baby ribs. The best aspect of upright smokers is that they are among the least expensive, all things considered.
Because of their reasonable cost, they are effectively open to people who need to get their hands on smoked meat without spending much. They’re even designed to be lightweight and versatile, so you can move them around your yard, except for electric smokers that require a nearby power outlet.
There are a couple of downsides to upright smokers. As mentioned above, they are small so the amount of meat you can cook simultaneously is restricted. There’s also the way that the water container can get dirty easily, and that means you’ll need to wash it after every use.
In conclusion, upright smokers are intended for barbecue smoking only.
How do vertical smokers work?
An upward smoker comes in three separate segments which are as follows:
the bowl contains liquid that helps keep the meat moist throughout the smoking session. The hearth is located at the base where the fuel is added.
The hearth is the source of heat that gives intensity to the entire smoker. The smoker works by raising the intensity and smoking directly into the cooking chamber. In any case, the intensity and the smoke initially pass through the water plate, heating it simultaneously.
The presence of water adds moisture to the smoke which therefore makes the meat delicate and deliciously flavorful. All of this smoking interaction allows you to smoke meat, but this will generally require a couple of hours depending on the type of meat you want to cook.
Stage One – Cleaning and Assembly
Clumps of old food and grime can form around pivots, edges, and anywhere meat, oil, and juice can get. You don’t need to clean and scrape every part, but make sure the dirt doesn’t come into contact with the food. Also, watch out for dirt and build-up that can collect on the outside and land on food from metal and top grills.
Stage Two – Add Fuel and Start
You can use slightly damp wood or charcoal or both as fuel. The wood should be a bit soggy because you maintain that it should be consumed in a slow and controlled manner instead of bursting. Also, the faster the firewood is consumed, the more frequently you will need to refuel while cooking. Some people light the fuel with a torch or similar device, and some people use the fireplace. After about twenty minutes, the fuel should be hot enough to pass into the base of the smoker.
After moving the fuel to the base of the smoker, you can add additional items such as different types of wood. Make sure the fire is on and very hot, but don’t get too hot.
Stage three: add liquid to the container
There is a removable bowl in the center of the smoker. Preferably, you should place it securely in the smoker and then fill it with liquid. The vast majority use water, however, they add flavors and other things to the water to make various scents and flavors.
Fill the container as full as you can because the water should not completely dissipate before the smoking session is over. In any case, remember to move the diaphragm of the smoker to the highest point of the base, and you’d rather not spill water on the hot fuel.
These media can also fit well on most electric smokers like the Masterbuilt series. Try to restrict the amount of water and you will get extraordinary results.
Stage Four – Add the Grills and Food
The diaphragm has barbecues in which you must put your food. Do whatever is necessary to prevent food from coming into contact with the sides of the smoker as it will absorb any dirt that is connected to the sides. Likewise, you think the smoke and hot air should get around the food, so try to keep the food from coming in contact with the sides or other bits of food.
Stage Five – Add Extras When Needed
Before you reassemble your smoker, you can take the opportunity to add additional items. Some people add wood chips on top of their hot charcoal. If you do this, soak the wood chips for about thirty minutes. Get them the hard way, let the water flow through your hands, and then place the chips on the coals. Excessively wet, it will extinguish the charcoal. Too dry, and the wood chips will go up in flames, and they’ll go down in extreme heat too quickly.
Stage Six – Reassemble the Smoker
Wear gloves. Many people have placed the top of the smoker on top of the base and then tried to snap the base and center segments together, only to find that the base latches are getting hot. Be careful when reassembling because you don’t think the water should splash up the sides of the bowl.
Stage seven: control the heat
Cooking time will depend on the types of food and fuel you are using. Assuming the smoker has an inside-outside regulator, you can check if the temperature is OK. Try not to remove the top of the smoker to worry about food as watching is not cooking!
