A smoker slow cooks meat on a plant that uses plant fuel, such as coal or wood chips, and smoke. The smoker gives the meat an intense flavor and makes it tender thanks to prolonged contact (4 to 12 hours) with moderate heat and thick smoke. Read on to learn how to use a smoker to cook meat.
Steps
Method 1 of 4: Part 1: Preparation
Step 1. Buy your smoker
Electric, coal, gas and water are popular types of smokers used with any type of meat, from dried to turkey.
- Generally electric and gas smokers cook the meat a little faster than the other types.
- If you just bought it, set up your own smoker. Pay particular attention to the combustion chamber and air vents. They are essential parts of the smoker that, if broken, can cause a fire or spoil the meat.
Step 2. Heat treatment before using your smoker for cooking
Light the fire in the combustion chamber. Bring the temperature to 204 ° C, then lower it to 107 ° C and hold this temperature for several hours. This will remove contaminants and form a scented coating in the smoker
Step 3. Buy wood chips or charcoal
Chips are generally used to flavor smoke and come in different varieties, such as oak, alder, cherry, walnut and apple.
Make sure the wood you choose is chemical-free. This also applies to coal, as the smoke from the chemicals will go directly to your meat. It's a good idea to start with ready-made shavings, instead of making them yourself
Step 4. Place your smoker in a safe, outdoor location where there is no fire or health risk
It must be an open place, but sheltered from strong winds.
Method 2 of 4: Part 2: Preparing the Meat
Step 1. Find a recipe for flavoring "dry" meat or marinating it
Mix the ingredients of the seasoning of your choice the day before smoking it.
Step 2. Rub the meat with the dry dressing or wet it with the liquid from the marinade
Step 3. Place the meat in a plastic or glass container
Store it in the refrigerator overnight or up to a full day.
Method 3 of 4: Part 3: Smoking Techniques
Step 1. Fill the smoker with fuel:
coal, a propane gas cylinder, or simply plug it into the electrical outlet.
Step 2. If you are using wood chips, place them in the combustion chamber
Make sure you have more on hand to refill the chamber when needed.
- If you are using a gas smoker, wrap the shavings in a tin foil package. Make at least 6 holes in the top of the package and place it very close to the heat to produce smoke.
- If you are using a water smoker you can put some fresh herbs in the water to give the meat even more flavor.
Step 3. Start the fire
You need to make sure that air can circulate between the chips or coal, then open the vents. Let the smoker heat up for 20 to 30 minutes.
When the smoker has reached an initial temperature of 204 ° C, let it cool down to a lower temperature. After 30 minutes, close the vents almost completely to lower the heat and increase the steaming embers
Step 4. Try to get a temperature between 82 and 135 ° C
The temperature should be adjusted according to the type of smoker, the type of meat and the size of the pieces of meat.
- For example, fish should be smoked at a lower temperature than beef. A large pork shoulder can be smoked at a higher temperature than a small piece of dried meat.
- Electric and gas smokers tend to heat up more, so keep the heat lower.
Step 5. Place the meat on one or more wire racks
Method 4 of 4: Part 4: Cooking Times
Step 1. Check the meat only 1 or 2 times for each cooking session
You will need to check the fuel and wood chips to replace them.
Remember that every time you open the smoker you let the heat escape
Step 2. Smoke each pound (0.45 kg) of meat for about 1 to 1 1/2 hours
If you believe your smoker cooks at a higher temperature, aim for 1 hour per pound. You can also cook the meat for a longer time at a lower temperature
Step 3. Turn the meat every 2 to 3 hours
Step 4. Before turning the meat, wet it each time with a little liquid from the marinade
Step 5. Check the meat at least 1 hour before you expect it to be ready
It is better if it is a little raw rather than overcooked, because you can always put it back in the smoker and continue cooking.
It often happens that meat is overcooked with small home smokers
Step 6. Remove the meat when you have checked it and it looks ready
Remember that some types of wood can give the meat a reddish color, so it will be more difficult to tell when it is cooked.
