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Smokin Man Mike with some Tips about Smoking Meat

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Tips on Smoking Meat

While we’d love it for all of our guests to visit us every day, we know that it just isn’t possible.We thought that it might be helpful for you to learn how to smoke your own meats, and provide the Smoke House experience in your backyard for friends and family.

Tip 1:Follow the instructions of your cooker when loading your hardwood chunks, pellets, chips, and charcoal.By using too much wood, you’ll produce too much smoke, and the flavor won’t be quite right.Poultry could turn white or gray.By not using enough charcoal or wood, you may not be able to produce enough smoke.

Tip 2:Try new things!Hardwoods such as mesquite, cherry and apple wood are great staples, though many people have had great success with maple, hickory, or any other hardwoods.

Tip 3:Any food that you’ll be smoking should be patted dry with a clean towel.This applies to foods that have been marinated, rubbed, brined, or food which hasn’t been prepared at all.

Tip 4:Follow your recipes carefully.Some foods that have been brined should be rinsed and patted dry before smoking it.Others do not require patting dry.

Tip 5:Leave the skin on your poultry when smoking, as it will not shrink as much.If you don’t like the skin, it’s best to remove it after you’ve smoked it.

Tip 6:If you’re a fan of soups and stews, smoke chicken wings and backbones while smoking the rest of your meats.You can use these to infuse a nice smoky flavor into your soup.

Tip 7:Do not smoke pre-cooked sausage.Find locally made raw sausage from your butcher.You’ll find that it has a much better taste.

Tip 8:Briskets, thicker chops, and pork roasts are best for smoking, as they tend to hold up to long-term cooking.

Tip 9:Invest in an instant-read thermometer to determine that your food is completely done.It’s important to remember that smoked meats take significantly longer to cook than grilled meats.

Tip 10:Barbeque sauce is best saved for after the meat has been fully smoked.While some recipes call for “mopping” at the end of the cook, we’ve found it best to hold it until the end.

Many people who start smoking meats find it a life long passion.If you try it and like it, feel free to share your recipes with the team at the Smoke House!We love to talk shop with fellow smokers!