How to Use a Smoker

Smoke signals

A meat smoker slow-roasts meat and vegetables in a moist, smoky environment. A fire at the bottom creates smoke, which mingles with steam inside the cooking chamber. This circulation of heat and smoke within the unit imparts a smoky barbeque flavor during the cooking process. As the smoker operates, smoke enshrouds the meat inside and seasons the surface with its distinct flavor. As the temperature inside the unit increases, the meat cooks and the seasoning deposited on the surface sinks in, infusing the succulent and tender beef, chicken, or pork with a highly recognizable taste.

Smoking meat can turn a poor cut into a delicious meal. Gourmets and outdoorsy types have long prized the unique flavor smoking creates. A smoker can be constructed from a metal drum over a fire, although most chefs prefer the control and safety of newer, backyard models.

Power tips

Smokers are fairly easy to operate. Since the meat inside does not come into direct contact with flame, a smoker takes much longer to cook than a grill or hibachi. Smokers work best when the meat placed inside is left alone and occasionally basted to keep it moist. For authentic, slow-roasted barbecue, the cooking temperature should be between 175 and 225 degrees Fahrenheit, never exceeding 250 degrees. A simple meat thermometer will tell you when the meat has been cooked sufficiently.

Some chefs marinate, rub, or tenderize steaks and other red meats before smoking. Overly salty ingredients should be avoided, since they can cause the meat to dry out during the long procedure. The gentle heat of the smoker helps the meat absorb other flavors, but nothing should be used that would overpower the aroma imparted by the smoking process itself.

Put that in your pipe

Experts spend more time and energy adjusting the smoke than they do tending to the meat. The smoky flavor produced depends a great deal on what kind of wood is introduced. Apple, alder, cherry, hickory, maple, mesquite, oak, walnut, and pecan are all popular choices, prized for slight variations in taste. Additionally, a smoker needs steam to operate, so experts recommend keeping a tin of water in the smoker throughout its use.

More information on smokers