It’s almost grilling season again! I always say we are going to grill on nice days in the winter too but that always seems to go by the wayside. So, although we will be enjoying grilled foods again, this year we are going to venture into home smoking.
Smoking meats adds a whole new depth of flavor. It is a form of indirect cooking that takes place over hours of cooking meat over lit and unlit coals at low temperatures. It is a low-fat cooking process because it avoids cooking with oils, fats and mostly without added sauces. Smoking also tenderizes meats. Various hardwoods are added to give it that signature smokey flavor.
Contrary to what many believe, smoking isn’t complicated if you know the basics. Another myth is that you have to buy a smoker or make your own. Your gas or charcoal grill will work just fine if you just remember to use indirect heat by placing your meat on the part of the grill that is beside rather than on top of the hot coals. Also, keep a few other tips in mind:
DIFFERENT SMOKING METHODS. There are three common practices that seasoned smokers use. The first is called the “two-zone fire.” It consists of piling lit coals on either side of the grill, leaving a space in the center with no coals. Place a foil pan with hot water in it in the empty spot to regulate temperature and to add moisture to the grill.
The charcoal snake method is simply laying out two rows of unlit coals along the outer edge of the grill, but only three-quarters of the way around. Add soaked wood chips over the line of coals and place a foil pan with hot water in the center. Light six or eight briquets in a chimney. When ready, pile all of the lit coals at the head of the snake. It will burn slowly down the line for hours for a long, slow smoke. If you need more time, just add more briquets to the end of the snake.
For the burn down method, fill the charcoal bed with unlit coals, adding only a few lit coals to the top. Those at the top will light the ones below and slowly burn slowly over time.
Regular smokers have a built-in water pan. Using one is critical because it creates a hot, moist environment that retains the heat and stabilizes the temperature to avoid fluctuation.
DIFFERENT WOODS. Various woods have distinct flavors that imparts flavor to food. Hardwoods like hickory, mesquite and oak add bold flavor to beef and pork whereas apple, cherry and other fruit woods are milder and are better suited for pork and chicken. The better the wood and meat, the better the flavor.
Either wood chips or chunks may be used. Chunks will last longer and give more smoke but wood chips are great if you are only smoking for a couple hours. Wood can be soaked in water before use or not, however soaking the wood will not provide as sharp of flavor.
If using a grill, place the wood in a metal pan directly over the flames. Turn all the burners on high for 20 minutes and then turn the burners off that are not directly below the wood chips. Put the meat on the opposite side and close the lid, keeping it cracked slightly for ventilation. Smoke needs to accumulate and also to escape. If it accumulates too fast the temperature will be too high and the meat will have that charcoal, ashy taste. Even a small crack is sufficient.
TEMPERATURE. Consistent temperature is the key to successful smoking. Somewhere between 225*F and 250*F is ideal. Put a meat thermometer in the top vent of the grill so that the probe hangs down and measures the air temperature inside. If it is above 250*, close the vents to reduce the amount of oxygen which reduces the temperature and if it is below 225*, open them up to increase the temperature.
DON’T PEEK! The hardest part of smoking is resisting the urge to lift the lid for a peek. Every time the lid is lifted, valuable smoke and heat escapes. Leave it on to avoid temperature swings or burning out the coals too quickly. Only lift the lid to check the temperature or to add more coals. Remember the old adage, “If you’re looking, you’re not cooking!”
OTHER SMOKING TIPS.
*Don’t flip your meats. Since it cooks indirectly, there is no need to.
*Do make sure that meat is cooked all the way through. Cooking for at least three or four hours should be good for most cuts but always be safe and use a meat thermometer. A temperature of 160* is enough to kill bacteria in raw meat in the refrigerator. Lower temperatures will also kill bacteria but it takes longer. Beef and pork may still look pink inside even though it is done. This is a side effect of the smoking process known as the “smoke ring.”
*Pre-cooked meats can also be smoked, however use a shorter time or you will have too much of a smoke flavor.
*Rubs, marinades and sauces can still be used when smoking. They add layers upon layers of complex flavors. Vegetables and cheeses can also be smoked.
*NEVER smoke frozen meat and it is better to bring meat to room temperature before smoking it because it accepts the smoke flavor better.
*Liquid in the drip pan, besides helping to control temperature, can also add flavor by using beer, fruit juices or other liquids in place of water.
*The rule of thumb is to leave meat exposed for half of the cooking time, then wrap it in foil for a third of the overall time and then unwrap it and leave it open for the remainder. For example, if the total cooking time is to be two hours, then leave the meat exposed for one hour, wrapped in foil for 40 minutes and unwrapped for 20 minutes. Following these guidelines will produce juicy and tender meat.
Smoking is more of an art than a science and it takes time, patience and practice to get it just right. Experiment with different aromas and flavors until you find the right balance for your taste buds and then….thoroughly enjoy!
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