Smokers cook meat on low heat using smoke and plant fuels, such as charcoal or wood chips. This machine will give a rich taste and tenderize the meat, after continuous contact process for 4-12 hours with medium heat and strong smoke. Read on to learn how to use a smoker to cook meat.
Step
Method 1 of 4: Preparation
Step 1. Get a smoker
Electric, charcoal, gas, and water vaporizers are popular machines that can be used to smoke beef jerky to turkey.
- Gas and electric smokers usually smoke meat slightly faster than other smokers.
- Assemble the engine if you just bought it. Be careful when installing fireboxes and air vents. These are two of the most important parts of a smoker and can cause fires or spoil the meat if damaged.
Step 2. Prepare the smoker before using it for cooking
You have to light a fire in the firebox. Turn the heat on until it reaches 400 degrees Fahrenheit (204 degrees Celsius), then lower the temperature to 225 degrees Fahrenheit (107 degrees Celsius) for a few hours to let it smoke. The smoker will also be clean of contaminants and have a layer of seasoning
Step 3. Buy a piece of wood or charcoal
Wood chips are usually used with fumes to create smoked scents, and come in a variety of types, such as oak, alder, cherry, hickory, and apple.
Make sure the wood you choose is chemical-free. You should also be careful when smoking meat with charcoal, as the fumes from the chemicals will enter directly into the meat. It's a good idea to buy pre-soaked wood/charcoal scraps instead of making your own
Step 4. Find a safe place to put the smoker
The premises must be free from the risk of fire or health problems. Also avoid places with strong winds.
Method 2 of 4: Meat Preparation
Step 1. Find a seasoning or spread for your bacon
Mix the spices the day before smoking.
Step 2. Mix or apply the seasoning on the meat
Step 3. Place the meat in a plastic or glass container, then store the meat in the refrigerator overnight to a day
Method 3 of 4: Fumigation Technique
Step 1. Fill the smoker with fuel, either charcoal, propane gas, or even just a power cord
Step 2. Insert the wood if you use it
Make sure you have enough wood around the smoker for refilling.
If you are using a gas smoker, store the pieces of wood in a foil container. Make a hole in the container as much as 6 holes or more. Place the container over the heat so it can produce smoke
Step 3. Turn on the fire
Ensure that air can enter the wood or charcoal by opening the air holes wide. Then, heat the smoker for 20-30 minutes.
Although the fire will initially reach 204 degrees Celsius, you will need to lower it to a lower temperature. After 30 minutes, close the vent until there is a small gap left to prevent the fire from spreading and the coals to rise
Step 4. Get a temperature of 82-135 degrees Celsius
The temperature must be adjusted to the type of smoker, the type of meat, and the size of the meat.
- For example, fish should be smoked at a lower temperature than beef. Pork chops are usually smoked at a higher temperature than the thinner beef jerky.
- Gas or electric smokers are usually hotter, so you'll need to lower the temperature slightly.
Step 5. Place the meat on a smoking rack or on a tiered rack
Method 4 of 4: Curing Time
Step 1. Check the meat 1-2 times during smoking
You'll need to check the fuel and wood chips to refill them both.
Remember that every time you open the smoker, you will let heat escape from the smoker
Step 2. Smoke for 1 to 1 1/2 hours for every 0.45 kilograms of smoked meat
If your smoker smokes at a higher temperature, smoke the meat for 1 hour per 0.45 kg. You can also smoke longer at a lower temperature
Step 3. Turn the meat every 2-3 hours
Step 4. Spread the seasoning on the meat each time you turn it over
Step 5. Check the meat at least 1 hour before it's done
Undercooked bacon is better than overcooked bacon, because if the meat is undercooked, you can still put the meat in the smoker and cook it again.
Overcooked bacon is a common occurrence in home smokers
Step 6. Remove the meat when it looks cooked
Keep in mind that some types of wood will make the meat look redder, so it's hard to tell if the meat is done cooking.
