The purpose of the Sideco Blog is to provide you with practical information that can help you save money by making well informed decisions in regard to maintaining and improving what is probably your largest investment. We will be adding new topics on a regular basis and archiving each article so you can come back to them at any time. These are not intended to be detailed 'how to' instructions for the do it yourselfer, but rather answers to the questions that the responsible and conscientious homeowner faces every day, month and year.
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A smoker can be a great addition to your cooking arsonal. As with many things, there are smokers that are expensive and require considerable skill to master. If you want to explore these, there are many sources that will help you. For now, however, we will deal only with the basic units. The unit pictured is manufactured by Masterbuilt, one of the leaders in units for the home. They have models that are well under $200 and are very simple to setup and operate. You can see some of the basic units at Amazon by clicking HERE.
In less than 30 minutes, even a klutz can screw in a couple of screws and slide in the 4 shelves and the water pan and have the unit ready to cook. Yes, it's just that simple!
There are plenty of recipes online that will guide you through the preparation of any kind of meats as well as side dishes. We are including a link to one of the greatest resources at the end of this article. As an introduction, we're going to walk you through the general overview for making a pulled pork that will literally be so tender it falls to pieces.
Generally you will start with a pork butt which is from the shoulder. It is very flavorful and inexpensive. A dry rub is typically applied and the butt is wrapped in plastic wrap and refrigerated for 6 hours to overnight. The smoker is heated to temp, usually around 230 degrees and the butt is placed in the smoker. Wood chips are then added via a dispenser in the side of the unit. Additional wood chips are added as needed, again through the side, there's no need to open the door. The butt can be removed half way through, wrapped in foil and returned to finish cooking or it can simply be left as is. Depending on the temperature used and the size of the meat, smoking can last from 6 to 12 hours. An intant read thermometer (as inexpensive as $10) will tell you when cooking is complete. The meat is removed from the smoker and allowed to rest. It is then ready to just pull apart and enjoy. There is no reason that your very first attempt won't produce a truly great eating experience. Unless you have a large family or lots of friends (you'll be surprised how many friends you have when the aroma of bbq fills the air around your house), you can have enough pulled pork from one butt to freeze for many great meals.
The smoker is great for chicken, ribs, beef and even sausages. As your skills improve, you can even master the art of cold smoking items such as fish and cheese. It's a very versatile tool and one that will give you years of fun and pleasure (not to mention great eats). For lots of recipes and more information check out: www.smoking-meat.com.
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We are very aware of the importance of energy savings for many reasons. Our products are designed to give you the very best energy ratings. We will also be happy to evaluate your home to help you make it more efficient.
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