Best Low And Slow Barbecue Starts With A Smoker
(NAPSA) - A growing number of smokers are appearing in backyards across the country. In fact, according to the 20th Annual Weber GrillWatch Survey, smoker ownership among U.S. grill owners has climbed from 12 to 17 percent during the last four years. Fans of this 'low and slow' barbecuing turn to smokers, as they allow food to develop deep flavors while cooking at lower temperatures.
'Flavor and tenderness are the top two components of great barbecue,' says Chef Jamie Purviance, author of the new top-selling cookbook 'Weber's Way to Grill.' 'The best way to achieve a distinct smoky flavor and moist, tender barbecue is by using a water smoker. It's the easiest to use for this kind of cooking and allows you to smoke foods at temperatures well below 300 degrees for many hours.'
Weber's Smokey Mountain Cooker smoker has been a staple at worldwide barbecue competitions and backyards alike. For tips on using a water smoker or smoking foods on a gas or charcoal grill, visit www.weber.com/recipes/tips.
Try this delicious recipe from 'Weber's Way to Grill':