Smoking meat is one of the oldest forms of cooking meat, there is a reason why we enjoy standing by the fireplace. When our ancestors first started cooking meat, it was already burning wood, which can be classified as smoking it. Standing by the fireplace was meant to keep us warm, keep us fed, and it was an important social event.
Even thousands of years later, barbecue parties serve the same purpose. Now, we understand the process of smoking meat much better, and we have food readily available. We have much more sophisticated setups for smoking meat, and we can play with many different techniques. With these tips and tricks, you too can become an expert in smoking meats.
The right smoker
First off, you will need the right smoker if you want your meat to be smoky and juicy. Now, you might be asking yourself what is an offset smoker and what are all the other smokers. The core difference is the source of the smoke and the capacity of food you can put in it. Offset smokers use wood chips for smoking, which are far better than pellets or just using electricity for heating. Even though an offset smoker might seem expensive, you will be able to smoke anything to perfection with it.
The Meat
The foundation of any great smoked dish is, of course, the meat itself. Your choice of cut determines everything from cooking time to the final texture and flavor. For traditional low-and-slow barbecue, you want larger, tougher cuts rich in collagen, like brisket or pork shoulder, that transform into succulent tenderness over hours of smoke.
However, the principle of quality is universal. Starting with a superior cut elevates even the simplest smoked goods. For instance, using a high-quality, lean, and richly marbled cut like grass fed UK chuck steak beef jerky makes all the difference. Its robust beefiness and ideal fat marbling stand up beautifully to the smoking process, absorbing the wood smoke deeply while drying to a satisfying, chewy texture.
Do not rush
Smoking meat is not something you want to rush, you need to keep it slow and steady. If you try to rush the process, you will end up with a burnt outside and fleshy insides. Do not over-ignite the fire and do not try to raise the temperature, keep it low so everything gets cooked evenly.
It is also not safe to eat burnt meat because even if the smoke is delicious, it is also full of dangerous compounds. The reason why smoking cigarettes is bad is due to plant material not being burnt entirely. The same process is going on to your wood chips if you rush the process.
No spices
Spices and smokers usually do not go well together, at least in the smoker. You should always add spice after smoking, or even better, make a sauce instead. Meat should only be rubbed in salt with added pepper before smoking. Spices will end up burning in the smoker and will not retain any flavour. When smoking meat, you want the main flavour to come from the smoke and the meat, that is the beauty of this process.
The temperature of the meat
Always let your meat rest after getting it out of the fridge before smoking it. Let it rest until it is not too cold, but you also do not want it at room temperature. The reason why you want to do this step is to ensure even cooking.
If the meat is cold, the significant change in temperature will affect its texture. If you are making burgers, the meat should be a bit colder, so the burger does not disassemble. If you are making steak or other cuts of meat, it should be closer to room temperature.
The wood chips
Different wood chips give different flavours, and that is what you want to experiment with. Wood chips have different smokes because the wood is composed of different lignin structures. These structures are aromatic, both in a chemical and in a sensual sense. When burnt down, these lignin’s are released, and they flavour the meat differently depending on the wood chips. This process is also going on when aging whiskey, although at a much, much slower pace.
After smoking
After smoking meat, you can either enjoy it as it is or try to boost the flavour with something else. Whatever you do, it is integral to make the smoke the main attraction of the meat and build around that flavour. The reason why barbecue sauces are so good is that they are a bit sweet which makes for a great contrast. By the way, do you know who is the inventor of beef jerky?
If you want to add spice, garlic is always the best option, while herbs you want to avoid. Sumac is another great spice for smoked meat because it is a bit smoky, but it also brings a very unique citrus flavour.
These tips were selected because they represent the key steps to smoking meats which are often misunderstood. How pros are separated from beginners is through their vast understanding of the key principles. If you rush the basics with any skills, you will end up missing the point of the entire skill, including smoking meats.
Professionals know the small details and how to manipulate such small details. You will not make a delicious meal by buying the most expensive smoker with the most expensive meat and expensive wood chips. Professional hands can make Michelin-ranked meals with the cheapest ingredients with the right techniques.
Images courtesy of unsplash.com and pexels.com
