Do you know how to smoke meat?
Smoking food brings out such a delightful unique flavour? Feel free to browse these tips and techniques on how to smoke meat!!
On the page we've highlighted:
• How to smoke
• Smoking temperatures
• Various types of smoking
The smoke is made by burning wood or charcoal.
You can add various flavours to the smoke by using different types of wood.
Apple and cherry wood give off a delightful sweet flavour to the meat you are smoking!
Be careful though...some woods can't be used for cooking like pine wood. Believe me your steaks will taste bitter if the wrong wood is used!
Check out your local barbecue specialist store for great wood.
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)
• All cuts of pork to 160 °C.
• Ground beef, veal and lamb to 160 °C.
• All poultry should reach 165 °C.