Smokers are Hot, Hot, Hot!
Choose the best one for you
Donna Myers -- Casual Living, 7/26/2010 10:24:14 AM
Step outside on a weekend in most neighborhoods and you're sure to be met with the tantalizing aroma of barbecues wafting from someone's backyard. Increasingly, that outdoor cooking is being done in a smoker.
Once thought of as a way to preserve meat rather than as a flavor enhancer, smoking has been common throughout the world for centuries. In Colonial America, every household had a smoke house, a practice which continued for most rural families until just a few generations ago. With the advent of readily available refrigeration to preserve foods, home smoking went by the wayside and people began to rely on commercial smoking facilities to turn out their smoked hams, bacon, sausage and other specialties such as smoked-cured salmon.
Now smoke cooking is back with a vengeance. Smokers are one of the hottest trends in barbecue equipment and outdoor chefs are eager to learn the techniques that will qualify them as blue ribbon smokers.
Of course, smoking never completely disappeared and there is a core of committed pitmasters who have steadily proclaimed that only smoke cooking qualifies as barbecuing. Needless to say, among smoking enthusiasts strong opinions prevail regarding the best equipment, best fuel and best technique. Some experts have smokers customized to meet their own expectations.
Most barbecuers start their trek into smoking by simply adding a handful of wood chips to their regular charcoal or gas grill. They find it produces a distinctly delicious flavor and they're hooked.
Introducing wood chips and smoker trays is a great way to introduce your customers to smokers. And once they find that it's some of the best fare ever cooked over the coals, they might decide its time to take the plunge and purchase the specialty equipment that will enable them to tackle smoking fulltime.
Fortunately, there's a wide range of equipment to suit every need and every budget, from the less expensive smoker grills readily available at mass merchandising outlets and discount outlets to the premier versions likely to be found in patio shops. From water smokers to kamado smokers and pit smokers, there is a wide variety to meet all of your customers' needs and introduce them to a new way to enjoy barbecue for their backyard.
Donna Myers, president/CEO of DHM Group in Colts Neck, N.J., is a well-known promoter of the grill industry.
We would love your feedback!
Most Recent Resources
- Getting the most out of offline leads
- Free Shipping and the Importance of Onsite Promotion
- Should Branded Manufacturers Participate in Flash Sales?
- Rugs 101 - Special Edition
- How Big Is Your Label
- Choosing a Web Site Developer
- Convergence: Tie Your Online & Offline Experience...
- Social Networks to Social Shopping
- Why Brands and Their Retailers are Facebook’s Biggest...
- Web Based Intelligence Gathering
- The Future of Tablets
- Shopatron: Bicycles & eCommerce
- A Guide to Holiday eCommerce Success
- Mattress Buying 101 - Connecting with Consumers
- Designing Your Brand’s Website for eCommerce
- Global Sourcing in 2010: Doing More With Less
- Comparing Four Options for Turning Web Site Traffic into...
- Are You Prepared for the 2009 Holiday Season? A Branded...
- Design, Develop, Deliver: The Three D's to Digitally...