Make sure you remember the 4-hour window (or stock up on toilet paper) and you’ll be good. Cook meat to preferred degree of doneness, using a meat thermometer to check. All rights reserved. If you are working with a standard kettle charcoal grill, you'll want a chimney-starter full of charcoal. ¾ cup of Kosher salt for every gallon of water. Thus, be sure to keep an eye on your temperature level so that it doesn’t get too cold inside. It should be applied with a barbecue mop, which looks exactly like it sounds. Instead, you want to use indirect heat, where you put the meat on the part of the grill that is beside, rather than on top of, the pile of coals. Bring your chosen cut of meat to room temperature before exposing it to the heat of your smoker. Moist smoke tends to help smoked foods absorb more flavor. ", "I find it educational. If you smoke meat at temperatures below 100 degrees F, you are cold smoking. Temperatures will be more difficult to maintain without this step. Hot Tips from Food Network Kitchens' Katherine Alford: To check a steak for doneness, insert a thermometer into the side, not the top. Bring your chosen cut of meat to room temperature before exposing it to the heat of your smoker. ", "Thanks, a lot of great tips! Don’t know where to start? Chicken will more likely need a marinade as it tends to require additional moisture when cooking. However, electric smokers aren't the best for flavor, and they also tend to be pretty expensive. This will warm everything up and allow for the cooking process to be much smoother. The other important things to write down are the overall flavor and tenderness of your meat. However, that doesn’t mean that wrapping it in foil ruins your meal. I would add some at the start and again about 45-60 minutes later when the smoker wasn't smoking. Wet smoke is more about enhancing flavor by enabling the smoke to perfuse the meat better and less about keeping the food from drying out. Since you can’t place wood chips over coals, you will have to put them into a metal pan, which you will insert directly over the flames. If you're using chips, wrap the sopping wood in tin foil that you've punctured with holes. STOP SCROLLING! When smoke accumulates too fast, your meat starts to burn from the hot temperatures, which means that you will have a charred, ashy taste to your meats. Avoid using treated wood. Thanks. You must experiment with different woods and cooking methods to find one that works for you. Thus, before we can begin, you have to understand that smoking is all about finding the right balance. Can I do it? The better the wood and meat, the better the flavor. The Manual is simple — we show men how to live a life that is more engaged. Some smokers swear by chips, whereas others like chunks. Both rubs and marinades can be from homemade recipes or store-bought. You will place your meats on the rack over the drip pan. Not quite! You can bore a hole near where the meat will sit or utilize an installation kit designed for this. Much like marinades, liquid in the drip pan can enhance the complex flavors in your smoked meats. Use this guide to help you ensure you finish with a beautiful slab of tender, juicy smoked meat slow-cooked to perfection. The best way to know when your meat is finished is to use an instant read thermometer. Every time I smoke a rack of spare ribs, it invokes emotions of warmth and bonding that stems from early family barbecues. Maintain the smoker between 225 degrees and 250 degrees Fahrenheit. We don’t boss you around; we’re simply here to bring authenticity and understanding to all that enriches our lives as men on a daily basis. First things first, though; you’ll need a smoker. In the initial stages, you want to mainly focus on the intake baffle to stabilize the temperature. It goes like this: you first leave your meat exposed for half the cooking time. It's the best way to bring out the deep, rich flavor of brisket, ribs, and other cuts of meat that simply taste best when they're smoked until the meat melts off the bone. There are two schools of thoughts on this subject. Knowing approximately how long your food will take to cook will help you refrain from opening the smoker prematurely. Ideal types of meat that hold up well in the smoker are lamb and mutton, pork, beef, and game.