"How To Smoke Meat!""Great Smoking Food Tips!!"How to Smoke Meat Ever wondered how to smoke meat? Or how smoking food just seems to bring out such a delightful unique flavour? Check out these tips and techniques on how to smoke food!!
• How to smoke (all you need to know) • Safe smoking temperatures • Various types of smoking Smoking is basically the process of cooking and flavouring food by smoke. (makes sense!) The smoke is made by burning wood or charcoal. (easy enough) You can add various flavours to the smoke by using different types of wood. Apple and cherry wood give off this delightful flavour to the meat you are smoking! (they my favourite!) Be careful though...some woods can't be used for cooking like pine wood. Believe me your steaks will taste like broccoli if the wrong wood is used! Check out your local barbecue specialist store for great woods to use.
• If you don't own a BBQ smoker you can use your normal grill. Place wood chips over the charcoal to create the smoke. (otherwise it wouldn't be smoking) • Soak your wood chips in water, this makes them burn for longer. • With your smoker place wood chips in the smoker box. The charcoal burns which smoulders the wood chips which then creates smoke. (oh yes!) • The food needs to be placed directly over the smoke. As the smoke rises it needs to pass through the food. • Close the lid to keep the smoke locked inside. You want the food to be completely bathed in smoke. (the more smoke the better!) • Smoking meat must be done nice and slowly to get the best results. (a good hour or two)
• Beef, veal,and lamb steaks, roasts, 145 °C. • All cuts of pork to 160 °C. • Ground beef, veal and lamb to 160 °C. • All poultry should reach 165 °C.
Cold Smoking:
Hot Smoking:
Smoke Roasting:
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