How To Smoke Meat

"Great Smoking Food Tips!!"

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

smoking food



Smoking is basically the process of cooking and flavouring food by smoke.

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.


"How to Smoke on a traditional grill"

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)

how to smoke food


"Safe Minimum Temperature - Smoking Tips"


• 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.



"Types of Smoking"


Cold Smoking:

Used to enhance the flavour of meats after it has been grilled such as pork, beef and chicken. The smoking process occurs for a short period of time, just to give a hint of a smoky flavour. The smoking temperature must be below 100 °F (38 °C).

Hot Smoking:

Exposing foods to smoke and heat to cook fully after a period of time. Hot smoking occurs within the range of 165 °F (74 °C) to 185 °F (85 °C).

Smoke Roasting:

The cooking process of roasting or baking. Done by simply smoldering wood chips which in-turn create smoke and cook the food. This is done at a temperature above 250 °F (121 °C).