Smoking Meat For Beginners

Oily fish, pork, beef, lamb, and game meats are some of the best options for smoking.

Many people associate barbecuing and grilling with cooking outdoors. But smoking food is another way to create succulent, fall-off-the-bone meat and poultry outdoors.

Smoking meats involves cooking the food over a low temperature in a smoky environment for several hours -- sometimes overnight. The low temperature, between 180 and 220 F, causes the wood and charcoal used to smoke and smolder rather than burn. This is what imparts a smoky flavor to whatever is being cooked.

Although there are specialized smokers available for sale, you can also smoke foods with a regular barbecue grill or even a homespun creation. There are two methods of smoking:dry and wet. Dry smoking uses indirect heat to cook the food, while wet smoking employs a water pan to produce moisture that keeps temperatures consistent and may help keep food tender.

For those who run out and purchase a new smoker, most smoking experts advise seasoning the smoker prior to first use. Much as you would season a new cast-iron pan or other cooking appliance, you can season a smoker to ensure there aren’t any chemicals or oil residues from manufacture left on the smoker. Otherwise, you may transfer a chemical taste to your meal. Set up the smoker according to the directions. Allow it to run for at least two hours to burn off any residue. Afterward, you should be able to smoke your first piece of meat.

There are a few tips to consider before embarking on your first smoking adventure. Always keep the water pan full if you are doing a wet smoke. The water will help to keep food tender. When smoking for the first time, start out with a small amount of wood or aromatics in the smoker to experiment with flavor. You can always add more the next time for an intense smoky flavor. Wood chips and any other additions to the smoker may last longer by wetting the chips and then bundling them in a foil packet. Punch holes into the packet and place it on the coals.

Certain foods work better with smoking than others. Oily fish, pork, beef, lamb, and game meats are some of the best options. Poultry can also be smoked, but be advised the skin on a turkey or chicken may not stand up well to intense smoking. It may need to be removed prior to eating.

Pairing food with the right woods can also create an enjoyable flavor. Alder wood produces a delicate flavor, as does apple and cherry. For more assertive smokiness, try hickory, oak or pecan. Mesquite is still full-bodied but lighter than the other woods and creates a sweeter flavor. Aromatics, such as herbs, fruit peels or cinnamon sticks, also can be added to produce even more flavor. Aromatics with a high oil content will produce a stronger flavor.

Putting a rub on food prior to smoking can also give it added flavor. Many chefs also like to brine foods, especially poultry, to help tenderize the meat before smoking.

While the meat is smoking, resist the urge to take off the cover and check it frequently. This will allow the heat and smoke to escape. You may end up extending the cooking time every time you remove the cover. Only open the smoker to refill the water tray if you are doing a wet smoke. Much in the way an indoor slow cooker needs to remain closed to cook efficiently, so does a smoker.

Many people prefer to do their smoking during daylight hours rather than leaving a smoker unattended during the night. In this case, you may need to wake up very early to put the meat on to ensure it is cooked at mealtime. Ribs can take 5 to 7 hours to smoke, while briskets and roasts may need an hour or more per pound. Always use a thermometer to check internal temperature before serving smoked meats. As you gain experience, you may be able to better judge the cooking times needed for certain foods. Start with meats that are at room temperature before placing them on the smoker.

Smoked foods can be flavorful and tender. They may take a little longer to achieve than other cooking methods, but most home chefs find the results are worth the added effort.
- Metro Creative Connection

See this article and many more in IWANNA's Hunting & Fishing Guide 2013