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A type of barbecue cooker that uses indirect heat and smoke from wood chips along with steam from a liquid to cook and flavor meat. The smoldering wood is placed at the bottom of the cooker and a pan of liquid such as water, wine, or other flavored liquids is placed in the middle of the cooker. The food remains moist as it cooks because of the steam, but it never forms a crust like it would in a traditional barbecue cooker.

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