Smoking foods has become a favorite method of preparation for many home cooks recently. There’s good reason for this recent culinary craze – smoked food tastes awesome. There are lots of choices out there when it comes to smokers and the best meats to use; the choices can become overwhelming for someone just starting out in the food-smoking arena. Here is a brief overview of everything you need to know to jump on the food smoking bandwagon.
Stovetop smokers
Stovetop smokes are great for anyone who is new to smoking meats. They are ideal for smaller cuts of meat such as tenderloins and chops as well as chicken pieces and burgers. This type of smoker uses a stainless steel pan to hold wood chips, a tray, and cooking rack. The entire assembly fits over two burners of a stovetop. This type of smoker isn’t good for larger cuts of meat and comes with a word of warning: it can smoke up your kitchen easily.
Compact charcoal smokers
This type of smoker is designed for outdoor use and use charcoal or wood as the smoking agent. They are similar to charcoal grills but contain a compartment for a water tray so the smoked food can stay moist. They are ideal for small roasts and turkeys. The downside to these smokers is based in their design. It is necessary to remove the food from the smoker in order to add additional charcoal or wood, which can be difficult and messy.
Large wood-burning or charcoal smokers
This type of smoker is common with competitive smokers because they hold lots of food at one time. However they are quite expensive and generally not ideal for home use.
Electric smokers
These smokes are large, and tend to be higher-priced, however they also give the best results for home smokers. They are easy to use, and have a large capacity so lots of food can be smoked at the same time. It is easy for a home user to keep the proper temperature consistently with this type of smoker.
Wood pellets and wood chips
Smokers need some type of wood in order to get the smoke effect that is desired. Electronic smokes require smoke pellets and the other types of smokers use wood chips. It is important to note that not every type of wood chip is compatible with every smoker, so it is necessary to read and follow the instructions that are set forth in the owner’s manual.
Meats
Smoking is a low and slow process of cooking meat. The purpose of the smoke is to tenderize and add flavor to the meat. The process lends itself best to lower quality meats that are less tender. Using higher-grade meats tends to result in a tough, dry finished product. The lower-grade meats actually benefit from the process and become moist and tender after being smoked. The most popular meats for smoking include beef brisket, back ribs, and pork shoulder. A smoked turkey is a welcome change for a Thanksgiving feast and sausages and bacon are also great choices for smoking.
The smoking process is a fabulous way to prepare meat. Making a small investment in a home smoker can reap excellent culinary benefits. If you’re not sure where to begin, a local butcher shop, like Sherman Provision, can get you set up with the perfect meat and seasonings and set you on your way to having the barbecue that’s the envy of the block.
