Looking to perfect the art of smoking meat? You’re in for a treat because with this infographic, you’re halfway there!
Master Smoking Meat With This Ultimate Guide
Since we got into homesteading, one of my husband’s favorite pastimes is smoking meat. For him, nothing compares to the amazing flavor and aroma of well-smoked food. While smoking requires a degree of skill and knowledge, it’s absolutely doable. So let this amazing infographic from Life Hacker be your guide to smoking meat.
Cooking With Smoke
How To Smoke On A Gas Or Charcoal Grill
How Does It Work?
As wood smolders, smoke particles adhere to the food, leaving behind some flavor. Because every type of wood has a unique flavor, and burns differently, smoking is a hugely versatile cooking method.
How Is Smoking Different From Barbecuing Or Grilling?
Smoking
52° – 140°F
1 hour to 2 weeks
Barbecuing
200° to 300°
Several hours
Grilling
500°F
Under an hour
Everything you need to know before you start #cooking with a cast iron skillet is right here: https://t.co/EDy1qrPIpa#Happy Homesteading ???? pic.twitter.com/1Q8Jje4z4C
— Homesteading (@HomesteadingUSA) March 1, 2017
How To Smoke On A Charcoal Grill
Tip: When using a rub or a brine, give meat at least six hours to marinate before you start cooking.
Set an aluminum pan on one side of the char grill and fill it with liquid – it can be anything from water to beer or even apple juice.
Next to the pan, lay lit coals with a piece of wood on top of the coals.
Tip: Use natural hardwood charcoal, and do not use lighter fluid to start the charcoal, as it will give the meat a chemical flavor. Use a chimney starter instead.
Set the cooking grill in its place and add your choice of meat.
Lastly, close the lid and adjust the top vent to be about a quarter open.
How To Smoke On a Gas Grill
Soak the wood chips in water for at least 30 minutes.
Before placing the wood chips, drain the excess water. Drop the soaked wood chips in the smoker box.
Tip: Whether smoking on gas or charcoal, open the cooker’s lid as infrequently as possible. Doing so adds oxygen to the wood, increasing the temperature while releasing smoke.
Close the smoker box and grill lid and wait for it to begin smoking.
Once the grill is ready, adjust the flame to be on low/medium heat. Then, set meat over the unlit burners and close the lid.
Tip: If your grill doesn’t come equipped with a smoker box, you can make one by using an aluminum pan and covering it with foil. Before placing your smoker box on the grill, poke holes in the foil for ventilation.
Choosing The Right Wood
Oak
Flavor: Medium-heavy
Burn: Hot and slow
Color: Dark mahogany
Common food pairings: Beef (Ribs/brisket/sausage); Lamb
Hickory
Flavor: Sweet and strong. Similar to bacon.
Burn: Hot and slow
Color: Dark mahogany
Common food pairings: Pork (Ribs/butt/sausage); Beef (Ribs/brisket/sausage); Lamb
Maple
Flavor: Sweet and light
Burn: Hot and slow
Color: Darkens meat
Common food pairings:Beef (Ribs/brisket/sausage); Lamb; Poultry (Chicken/turkey/game birds)
Pecan
Flavor: Fruity and sweet
Burn: Slow and cool
Color: Golden brown
Common food pairings:Pork (Ribs/butt/sausage); Beef (Ribs/brisket/sausage)
Tip: The sweetness of pecan can be overpowering. For a more balanced sweetness, mix it with a heavier wood.
Mesquite
Flavor: Very strong
Burn: Hot and fast
Color: Red/pink-ish
Common food pairings: Beef (Ribs/brisket/sausage); Lamb
Cherry
Flavor: Light, fruity and sweet
Burn: Hot and slow
Color: Mahogany
Common food pairings: Poultry (Chicken/turkey/game birds); Ham; Salmon (And other rich fish)
Apple
Flavor: Light, fruity and sweet
Burn: Hot and slow
Color: Red/pink-ish
Common food pairings: Pork (Ribs/butt/sausage); Poultry (Chicken/turkey/game birds)
Tip: Apple and cherry wood have similar flavor profiles to peach and alder, however alder burns cooler.
Choosing The Right Meat
Good Cuts
Tip: Purchase meat with the bone in. The bone absorbs heat and distributes it into the meat, leading to more even cooking.
Pork: Ribs, Boston Butt
Sausage (Pork or beef)
Beef: Ribs, brisket
Salmon
Bad Cuts
Tip: Avoid lean cuts of meat, as the lack of fat and connective tissue can cause the meat to dry out during the slow cooking process.
Pork Tenderloin
Chicken Breast
Beef Steaks
Tilapia
Wasn’t that so simple? That’s all I have for now, my fellow homesteaders! Bear in mind that when there’s smoke, there isn’t fire, but incredible flavor!! Use these helpful guidelines and enjoy smoking meat for your friends and family!
Will you give smoking meat a try this spring? Let us know in the comments below!
Don’t have a smoker yet? Build one using a pallet! Check out how to build a homemade pallet smoker here!
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Featured Image Via WiseGeek
The post How to Master Smoking Meat | Homesteader’s Guide appeared first on Homesteading.