Quick Reference Guide for Smoking Meat

Do you find anything more rugged and outright delicious than smoked meat? I am sure, you will never find anything. Smoking meat is a thing of beauty as it comprises of art and science equally and in my opinion every one of you should know how to smoke meat properly. In the ancient time, when there were no refrigerator and chemical preservative to preserve the food, people used to smoke the food. It is still not forgotten and there are many people who still prefer eating smoked food instead of cooked food on LPG gas.

You will find many books written on Smoking Meat Made Easy and the best tips for smoking meat. Guys! You don’t need to read books or follow the instructions as smoking meat is an art that you can learn only after practicing it. It doesn’t take years to learn how to smoke food or meat. In this article, I have put together all the information you need to know to start right and smoke like a professional chef in just a day. So, read on carefully.

Buy a Smoker

The very first thing you need to do is to buy a smoker. Basically, you have three choices when it comes to picking up a smoker: you can choose gas, electric or wood. I would suggest you to choose the best option wisely. Each smoking option comes with its own set of pros and cons. If you choose wood for smoking meat, then you should be more cautious as maintaining temperature for wood smoker is harder than the LPG gas and electric machines.

Choose a Good Piece of Meat

Well! You should always choose the good piece of meat. It will benefit from the slow cooking process. Cut the lots of connective tissue and fat to get a good piece for smoking meat. A kind marble will make the cooked meat more delicious and succulent.

Very Important! Choose the Right Wood

There are many woods that you can pick for smoking meat but try to choose the right wood and I recommend to choose the wood that produces Earth Friendly Smoke Flavor. I have mentioned few woods and their effectiveness for different kinds of meats.

Alder: It has a light and naturally sweet flavor. Choose this wood to smoke fish, poultry or any white meat.

Apple: As you know apple is sweet so does its woods. You will get fruity and sweet smoke from this wood, best for smoking pork, poultry and fish.

Hickory: It has a strong and unique flavor that’s ideal for red meat, especially ribs.

Pecan: It gives a fruity flavor to your meat and burns cooler than other barbecue woods. Similar to Hickory, it is the best wood to smoke large cuts like brisket and pork roast. You can also used this wood to smoke chops, fish and poultry.

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