Smoking Meat at Home 101
If you really want to infuse deep aromas and flavors into meat like chicken, pork, beef, and lamb, smoking is the best way to do it. Thanks to the development of commercial smokers, smoking meat at home has never been easier.
Don’t run out to the home store just yet, you can also smoke food in your regular backyard grill!
The magic of smoking lies in indirect heat. In other words, you’re not placing the meat right on top of the flame or heat source; that’s too hot and too hard to control. Instead, the meat is on one side of the grill and the smoke on the other.
If you don’t have a commercial smoker, your backyard grill is easily transformed. Fill up a disposable smoker box (available at any outdoor store) with your choice of wood chips. You can expect two to three handfuls of wood chips to last about an hour. Arrange the coals for indirect cooking. Simply pour the coals on one half of the grill and leave the other have empty. Place your smoker box over the coals. The heat and smoke waft over the meat, while keeping it out of the direct path. Your charcoal grill comes equipped with vents that allow you to regulate the temperature inside the grill. You want to maintain 230-250°F so you should have a thermometer. The bottom vent is like your control panel. If the temperature drops too much, open it more. If it’s too hot, close it. Check the temperature frequently. If you’re cooking something that takes several hours, expect to add more charcoal. Only open the lid to add more wood chips or charcoal.
If you have an electric or gas smoker, all you need to do is turn it on according to the manufacturer’s instructions. Place your wood chips or pieces where they belong in the smoker – again, check the instructions to make sure you do it properly. You should have a thermometer to keep inside the smoker to monitor the temperature.
Wood smokers are known to produce the most flavorful results. They are fueled by hardwood blocks and chips, which impart their strong flavor to the meat you’re smoking. Wood smokers must be monitored carefully, and a steady temperature depends on feeding the wood into the smoker frequently.
Charcoal smokers are a great choice for both beginners and experts. Charcoal smokers are fueled by a mixture of charcoal and wood. Charcoal burns longer and steadier than wood, so charcoal smokers are easier to use than wood smokers.
Gas smokers are easy to use – you don’t have to monitor the temperature all day long – but the final product won’t have as much flavor as meat smoked in a charcoal or wood smoker.
Alder has a light and naturally sweet flavor, which makes it great for pairing with fish, poultry, and any white meat.
Applewood has a fruity and sweet smoke that pairs wonderfully with pork, fish, and poultry.
Hickory has a strong and distinct flavor that’s ideal for red meat, especially ribs.
Pecan gives your meat somewhat of a fruity flavor and burns cooler than most other barbecue woods. It’s similar to hickory and is best used on large cuts like brisket and pork roast, but can also be used to complement chops, fish, and poultry.
Maple has a sweet and delicate taste and tends to darken whatever meat you’re smoking. It goes well with alder, oak, or applewood, and is typically used for poultry and ham.
Mesquite is the most pungent wood you can smoke, which means it can easily overpower your meat if used improperly. Avoid using mesquite with larger cuts that require longer cooking times.
Oak is great for big cuts of meat that take a long time to cook.
It has a subtle flavor that will emerge further the longer the meat is in the smoker.
Cherrywood is best suited for red meat and pork; it also pairs well with alder, hickory, and oak.
Smoking meat is not as hard as it sounds. Once you’ve had a few delicious meals of ribs, brisket, or seafood you will be a pro!
