Instructions for Using a Smoker
A smoker is a piece of outdoor cooking equipment that uses a combination of water, wood chips and charcoal to slow-cook foods over a low flame. The smoke from the burning wood gives the food a unique flavor and the lengthy cooking process results in a final product that is both tender and moist. Smoking may look intimidating, but the process is actually pretty simple. You just have to remember to leave yourself enough time as a standard smoking session can easily last 8 to 10 hours. Does this Spark an idea?
Things You'll Need
- Chimney starter
- Wood chips
- Charcoal
- Wooden fireplace matches
- Barbecue fork or tongs
- Aluminum foil
- Meat thermometer
Instructions
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1
Prepare the meat prior to lighting the smoker. Rub the meat with seasonings, if desired, and cut large pieces into sections, if you'd like to shorten the smoking time.
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2
Place the smoker on a level surface in a well-ventilated area. Set a chimney starter in the center of the smoker's fuel compartment and then surround the starter with either wood chips or charcoal or a combination of both.
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3
Light half of the materials in the base of the smoker with a wooden fireplace match. Wait for the wood chips or charcoal to turn ash colored and then spread the embers over the unlit material with a barbecue fork or tongs. This will distribute the heat, causing the fuel to burn more evenly while maintaining a low flame.
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4
Line the water chamber with aluminum foil. Place the pan on top of the fuel compartment and fill it with warm water. This will help to keep the foods moist during the smoking process.
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5
Put the lid on the smoker and wait one hour. This will give the grill time to warm up. The ideal temperature range for smoked foods is between 225 and 250 degrees Fahrenheit. Use the vents to adjust the temperature, if necessary. To raise the temperature, open the bottom vent as this allows more air to reach the fire, feeding the flames. Once the smoker is warm enough, close the bottom vent as this inhibits the flow of oxygen, causing the fire to burn slower.
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6
Place the meat on the grill and cover the smoker. There are no set rules for how long to smoke a given piece of meat. Use a thermometer to see if the meat is done. Beef and pork should be cooked to at least 120 degrees, ground meat should be allowed to reach 160 degrees and poultry should be cooked until it is at least 165 degrees.
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7
Monitor the food during the cooking process. Turn large pieces of meat every hour to ensure even cooking and keep an eye on the temperature inside the smoker. For lengthy smoking sessions, more fuel may need to be added.
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Tips & Warnings
To create more smoke, moisten the wood chips prior to adding them to the fire.
You can add additional flavor to smoked foods by mixing spices into the water.
References
- Photo Credit smoked meat image by Leonid Nyshko from Fotolia.com
