Classic Cooking Techniques: Smoking
Using a smoker is a way to impart deliciously complex flavor to a variety of menu items. But it doesn’t stop there. Smoking meat actually allows it to retain more moisture, and it’s a great way to preserve certain meats for aging.
These tips can help ensure your smoked items turn out just right.
- Using a marinade can help create distinctive flavor and also make meats even more tender.
- Remember, rubs are typically applied to meat just before smoking, while marinades are applied a few hours in advance.
- The temperature of the smoker can depend on what type of meat you’re cooking, but 250℉ is always a good start. After you add meat to the smoker, the temperature will drop. Aim to maintain a consistent temperature of 220℉ from this point on.
- Be sure to always keep the lid of the smoker closed—no peeking!
- When the meat is finished in the smoker, try adding an extra layer of glaze or seasoning and then smoking for about 15 minutes longer for extra-flavorful results.
Browse our Tips for more techniques and ingredient inspiration.
SOURCES
Henry, Alan. Why a Smoker Adds So Much Flavor to Meat (and What to Look For In One), Lifehacker, May 2016.
8 Tips for Smoking Meat, Compact Appliance, April 2015.
