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Basic Smoke
I like
it to keep things simple. Life is already too complicated so why complicate
smoking meat - we�re just trying to have fun here and a good meal to boot so .
. . remember keep it simple! That being said let�s first define what barbeque is� and what it is
not:
Smoking
Meat or BBQ is not throwing a burger and hogs on a grill turning up the
gas and toasting them until they are charred. That is called grilling
and it is�not Barbeque!
Smoking
Meat or BBQ is slow cooking at low temperatures with tiny
wisps of thin blue smoke, which allow the natural juices of the meat to
break down the tougher tissues until it�s falling
apart tender.
I�m not
going to tell you to go out and buy this or that brand of smoker, or that you
need to smoke with this wood or that, or that you need to use wood, gas or
electric smokers for a good smoke. That is up to you.
Any
smoker can produce a great smoked meat and BBQ if you follow a few simple
rules! It doesn�t have to be expensive. I�ve been using a very inexpensive
Brinkman bullet style water smoker for some time now and my Q�s are as good as
the guys that have smokers worth more than my family car! � It�s the cook not
the smoker that makes a good BBQ!
SO � . .
. where do we begin?
Before you get started you need a few things at a minimum to
smoke meat.
a.
a smoker or grill (with a container
to hold wood chips)
b.
a fuel source (wood, propane,
electric, or charcoal)
c.
wood chips, chunks or logs (if you
have a logs burner)
d.
at least one good thermometer two is
better
e.
Utensils forks or tongs for grabbing
food
f.
Gloves (Heat resistant for the
smoker things do get up to 250�)
I�m
going to assume you have already built or purchased some form of smoker and
that you know how to produce heat (if you don�t click here to make fire or here
to look at a few smokers that are available). Notice I said heat not smoke. There is a difference. We don�t
want a roaring flame here this is not Burger King! This is about smoking food �
low and slow. Low temperatures and slow cooking. Make sure you have plenty of
fuel to produce heat.
We need
wood to smoke. Where do we get wood for smoking? Don�t go out to the local
lumberyard that�s not what we want it�s probably full of chemicals. Unless you
have a stick burner (most people don�t) we want small chucks of wood no bigger
than the palm of your hand or wood chips similar to what you might put around
your garden shrubs. (But don�t use this type they are chemically treated). They
can be purchased at most department store chains in the BBQ section (not the
landscape section) or online. You can also make your own from the trimmings of
your backyard hardwood and fruitwood trees.
My
brother �in-law has a wood stove and generates lots of wood chips and chucks
when he splits the logs. He saves the hardwood and fruitwood scraps for me and
I collect these chips and chunks and use them for smoking. Do not collect the
bark it doesn�t make as good a flavor. I also have a bunch of dwarf fruit trees
in my yard and I save the limbs and branches from pruning for smoking wood.
Just let then sit in a dry place with good air flow for about 4 to six months.
I use fall trimming in the spring, and spring trimmings in the fall so there�s
always plenty in the wings. There also a good selection available online and I
have listed a few places I use in the Smoking Meat Menu.
What
kind of woods is good for smoking meat?�
Hickory and Mesquite are probably the most common and can be purchased
at Wal-Mart or most hardware stores but you can use most hardwoods and
fruitwoods. Click on the link below to download a PDF file of woods used for
smoking meat and other foods and suggestions for when to use them:
UPDATED 8/30/2008:
�Wood Smoking /
Flavor Chart
3 pages of Wood
types, their flavors and suggestions!�
New woods are being added� all the time
and as I get better information some changes will be made so check it once in awhile to be sure you have the latest most up to date
version. Some woods once thought to be bad have proven to be good to smoke meat
with so I will try to keep abreast of the changes as they arise.
Thermometers. You simply cannot smoke food without a least one good
thermometer! You need to carefully monitor your smokers heat output and your
meats internal temperature to produce good BBQ.
Here are a few popular models. I suggest if you go with the
digital you also have a dial thermometer for a secondary or back up incase your batteries go dead. If you get a dial
thermometer make sure it�s adjustable (little nut behind the face on the
probe).
Taylor Dial Thermometer
Range 50�F to 550�F and 50�C to 285�C. Adjustable
temperature indicator. Stainless steel 12" stem with adjustable pan
clip
Maverick Remote Cooking Thermometer - ET72
The Redi-Chek Remote digital probe
means you can take the receiver with you, up to 100 ft
away (1/3 the length of a football field), and still stay updated on the
cooking temperature of your food.
Maverick ET-73 Redi-Chek�
Wireless Remote Smoker Thermometer
remote sensor/transmitter monitors the temperatures of both the meat
and the smoking chamber and transmits them up to 100 feet to the displaying
receiver
Polder Dual Sensor Thermometer
A cooking thermometer
and timer in one! Dual sensing probe measures temperature of food and oven.
Dual sensor in a single probe, Monitor food and oven temps at the same time
Actual temperature range: 32�F to 572�F� Presettable
alarm temperature range: 86�F to 572�F�
10 hour count down feature�
Includes stopwatch and overtime count-up feature as well
Utensils
�- anything you need to lift, turn, grab or carry your food. Get it washed and
ready before you get started! Things to keep around:
Heavy-duty wide aluminum foil around for wrapping your prize
Plastic wrap for sealing in the juices
Zip lock bags extra large, large and small
Spices galore!
High temperature gloves are very important to prevent burns when
things go wrong� and they will! Get them and use them.
Fire extinguisher - anywhere you
play with fire you should have a fire extinguisher. An ABC type extinguisher
will suit you well. If you don�t have at least one in your kitchen shame on
you!!
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