· Master Your Grill
The Art of Smoking
Everything you need to know to keep your friends interested in you – because no one wants to come to a barbecue only to be fed a charred piece of meat.
Firstly, what is the art of smoking?
It’s the process of cooking your meat low and slow. It is NOT direct grilling – smoking uses the indirect cooking method of convection. This method is done in the low temperature range of 200-275 Fahrenheit (ideally 225-250).
Secondly, why do people smoke their meat?
Well for one, it’s been used as a great way to preserve the shelf life of meat, and more so, it produces mouth-watering flavor and texture. The hours of patience you will be exercising will be well worth the tender pieces of meal you’ll feast on.
What type of meat can I smoke?
One hundred percent up to your taste buds. Our experts at Barbecues Galore loves to smoke brisket, pork shoulder, lamb, and often go for prime rib, and even poultry and fish.
Depending on the type and thickness of the meat it can take four to sixteen hours to smoke it to completion.
For that signature smokey flavor try charcoal flavours like: Hickory, Mesquite and Oak, then top it with hardwoods for heat and flavour. The charcoal works as your heat source, with the wood chips work as the smoke source. When smoking try to use freshly cut wood, otherwise be sure to soak your wood for about an hour before use – this will last for longer.
Maintaining this moisture in the hardwoods ensures optimal steaming, which is crucial to a good smoke. Keep your water pan full and replenish often. Food can tend to dry out during the four to 12-hour duration of smoking, so you should generously apply mop sauce every hour after the first.
*Note: mop sauce is acidic and soaks well into the meat*
Lastly, remember: Patience is a virtue.