Food, drink and smoking Summer 2016 · 19.08.16 by colin newell
Having saved up for a house, back-yard and BBQ for going on 20 years, you can imagine my delight when all of this actually came true!
I now have the house and back yard and a very beat up but serviceable Weber Genesis 3-burner 300 series BBQ that is still cooking away (and over ten years of age…)
And in the first 60 days of living in our house, I BBQ’ed 45 nights! We just started our 3rd year in the house 1 month ago! Amazing. I am a better BBQ chef now but what kind of smoker am I?
Well, I am not a smoker at all – but I could aspire to be.
And if learning how to gas flame BBQ cook is one skill, then learning how to smoke meat is an entirely, ahem, different kettle of fish. But let’s discuss some basics.
Smoking meat to perfection requires much more finesse than many people are aware of. There are two distinct setups when it comes to the arrangement of a smoking system: the vertical setup, and the horizontal setup. In the vertical setup, the fire can be as low as the bottom level of the apparatus, separated from the meat at the top with water and smoking wood in the middle.
In the horizontal setup, the cooking chamber, water, meat, smoking agents, and firebox are all connected. Of course, it is also possible to achieve good smoking results simply by using a regular grill. The source of heat for completing the smoking process can be achieved with a number of different agents, including wood, steam, electricity, gas, and charcoal.
The greatest challenge in being able to achieve a consistent temperature throughout the meat is to be able to maintain a constant, healthy flow of smoke. Generally speaking, those who are new to the art of smoking meat will be best-suited with an electric smoking apparatus.
Generally speaking, indirectly seating through smoking is a method adopted for larger pieces of meat. Naturally, different cuts of meat will have a different amount of time that will be most ideal for dispersing the heat of the smoke across the full surface area and throughout the entire cut.
The attached graphic gives you a great idea how different meats or proteins respond to smoke – or in other words, “when they are done…” It was a neat graphic to look at and the attached image prints well – so use it freely and learn a bit more about “smoking” – smoking of the healthy kind that is!
What you can do is open up the graphic by clicking on it and then right clicking it to save to your desk top.
Or (and this should work better…) Click on this – smoking-times-and-temperature.jpg
Now I need to get out some of those hickory wood chips I have kicking around!
Apologies in advance to my lovely Vegan and Vegetarian friends.
Colin Newell has been writing this blog for over 20 years and you will notice the absence of junk content, click bait, promo links and other rubbish. We are better than that and everyone should demand better content!