How to Smoke Meat
For those that like to grill, smoking meat is a very exciting process and a nice change from grilling or cooking indoors. Smoking meat will not only be very rewarding but will also bring in the neighbors and friends. By smoking meat, you create a flavor and tenderness that are not found in a grill. In this article, you will learn tips, techniques and guidelines that will help you to produce great flovored meat.
- Difficulty:
- Moderately Easy
Instructions
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1
Choose a smoker. Preparing the smoker is the most important step in the smoking process. Choose a smoker that allows you to easily place the soaking wood chips on the hot plate or smoker box easily without getting burnt. There are many different kinds of smokers, and most will accomplish the same thing.
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2
Soak wood chips. The smoking process begins by getting the wood chips ready. The wood chips will need to soak in water for at least 24 hours. Then place the chips in the smoking box; they will let off the proper amount of smoke for the flavor you are trying to achieve.
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3
Set the temperature. Getting the proper temperature on the smoker is a very important process. Some meats will need to get to a higher temperature than others, so controlling the temperature of the smoker will be very important. Some smokers are electric while others are wood fed. Electric smokers are sometimes easiest for a beginner. Poultry needs to reach 165 degrees, pork 160 degrees and beef 155 degrees.
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4
Add wood chips. Placing the wood chips on the fire about every 30 minutes will give the smoked flavor to your meat. After soaking the wood chips for about 24 hours they will be ready to place in the hot plate. As soon as you place the chips on the hot plate they will begin smoking. Usually about a handful of wet chips will last at least 30 minutes or more. The size of the chips will determine how long they last.
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Tips & Warnings
Larger wood chips will smoke longer.
There are many different flavors of wood that are fun with which to experiment. Most stores carry a large variety of chips.
Never use a smoker in an enclosed area.
