Recipe: Using a Smoker - Some hints for Vicky

Smoked foods are rich, flavorful, and just about the healthiest kind of cooking you can do. They take on the hearty flavor of smoke from aromatic woods and spiced steam. Your family and guests are sure to love it when you "light up"!

Bullet-shaped smokers work by slow cooking for hours, come rain or come shine while you go about your business. In fact, the less you fuss with the smoker, the better your meal is likely to be.

Here are a few tips for you smokers out there:
Aromatic chunks or chips of wood saturated in water then placed on the hot charcoal in a smoker result in a luscious flavor. Chips and chunks are available from Char-Broil Certified Parts and Accessories.

Before using your smoker the first time, spray the inside of the body and lid with a non-stick vegetable oil spray to help prevent rust.

Line the charcoal and water pans with aluminum foil for easy clean-up.

Once you have the fire regulated, keep the smoker door closed! You can prolong the cooking time by 15 minutes each time you take a peek. Go relax indoors where it's warm.

If you want to make your wood chips last longer, place them in an aluminum foil "pouch" and punch pea-size holes in the top of the pouch.

Use a marinade if you wish, but keep in mind that smoking tenderizes less tender cuts of meat.