Smoking pork and other meats is an age-old technique that can produce delicious results. Here are a few pointers to make your smoky outing a success. Equipment: From converted trash cans to high-tech devices, we’ve seen a lot of different smokers. Do the research and pick the smoker that best suits your needs and situation. Wood Types: •...
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Grill Like a Pro

Where There’s Smoke, There’s Flavor

where-theres-smoke-theres-flavor

Smoking pork and other meats is an age-old technique that can produce delicious results. Here are a few pointers to make your smoky outing a success.

Equipment:

From converted trash cans to high-tech devices, we’ve seen a lot of different smokers. Do the research and pick the smoker that best suits your needs and situation.

Wood Types:

• Mesquite

This is the classic barbeque wood. Big cuts and ribs accept mesquite’s distinct flavor.

• Apple

Apple wood smoking returns a sweet, fruity flavor that works well with ham and poultry.

• Cherry

Like apple, sweet and fruity. Poultry, fish and ham make good subjects for cherry wood smoking.

• Hickory

The most popular smoking wood, hickory’s pungent notes produce great accents for ribs and most other red meat.

• Alder

A lesser known smoking wood that is perfect for fish—especially salmon.

• Maple

This sugary tree puts a light and sweet taste onto poultry and ham.

• Oak

Oak wood smoking is best for big cuts that require long smoking times. Its flavor is strong but distinctive.

• Pecan

It’s hard to find but when you do, its cool burning characteristics lend a fruity and nutty flavor to anything you want to smoke.

Techniques:

Meat smoking techniques vary from chef to chef but here are a few of the basic to-dos.

• Soak the wood to add a little moisture to the process.

• Place a bowl of water or fruit juice in the smoker to add additional moisture and flavor.

• Keep the smoker between 200°F and 250°F. Pay close attention to the temp and add wood as needed.

• Make it first burn down to coals before adding the meat.

• Cook meat fat side up.

• After you add the meat, shut the door and don’t open it for 1.5 hours.

• Now that the first hour or two have passed, pay close attention to the temp and let a couple more hours pass.

• Some chefs wrap the meat at this point to lock in the juices.

• In terms of total time, there will be some trial and error involved and it’s all based on the size and quantity of the meat.