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How to Smoke Meat

How to Smoke Meat

Smoking Meat

The unique flavors of smoked meat can be exactly what you need to spice up any ordinary recipe. From racks of ribs to whole turkey, you can make delicious main courses or ingredients for casseroles, salads and other dishes. The possibilities are endless when you have the right tools and know-how to do the job. Here are some easy steps you need to know when smoking meat.

What You'll Need:

Step 1: Season the Meat

A marinade, dry rub or brine can add flavor and seal in juices for a tender and delicious smoked meat.

Step 2: Prepare the Smoker

Follow the user's manual to set up your grill according to the instructions provided by the manufacturer for the best results. Make sure to use a flavorful hardwood in your smoker like hickory, maple, oak or apple.

Add a marinade to your meat for enhanced flavor

Step 3: Add Water to the Smoker

If you have a wet smoker, follow the instructions according to the manufacturer's manual. If you are using a dry smoker or a grill, place a bowl of water at the base of the grill. Always check with the manufacturer's instructions before you add water to a smoker or grill.

Add the meat to your smoker to get a deliciously smoky taste

Step 4: Place Meat in the Smoker

If you're cooking with a charcoal smoker, try to keep the meat away from the direct heat of the coals. Place charcoal on one side of the smoker and meat on the other side.

Step 5: Smoke Until the Meat Reaches the Desired Temperature

The cook time can vary greatly depending on the type and size of your meat. Follow the timing guidelines in your recipe for best results. Chicken and turkey should reach an internal temperature of at least 165 degrees Fahrenheit while steaks and roasts need only reach an internal temperature of 145 degrees Fahrenheit.