If you’re vegan or a vegetarian this article is definitely not for you. This is for the meat eaters of the world who love the taste of beef, fish, or pork. With so many different ways to prepare foods in this contemporary world. One of the best ways to create a unique and flavorful taste is hot smoking.
Actually this is the oldest form of cooking for the modern day human. Back in the old days men/hunters would go out and kill animals just to survive, but with all types of meat comes all types of danger. You have to kill the bacteria and germs within the meat before safely eating. If not, you would get very sick or maybe even die. Yes it’s very dangerous to eat raw meat so you must prepare it right before consuming.
For anyone that’s curious about this process, this will be a breakdown on what to do and how to do it. Here is a chance to get some great information on hot smoking if you’ve never had the chance to do so. There really isn’t anything special about the process, but it will take some time before the meat is ready for consuming.
Hot Smoking meat takes a long time from start to finish. Unlike the modern day cooking methods of microwaving and grilling; smoking is much more of a process that can’t be rushed. Patience is the key here because if you lose track of time or just simply not paying attention, the meat will easily burn. Who likes burnt meat? You definitely have to get the right equipment for the job unless you plan on doing this like your ancestors from over a thousand years ago did. There are many varieties of smoked meat machines and you can find them at most big chain stores. Trust me it’s a great investment that will pay dividends in the end. Just know that which ever smoker you get should do the job, but there are some variations of taste when it comes to brands.
- Wood Smoker is fueled by hardwood blocks and chips that imparts a strong flavor to the smoking meat. If you want flavorful meat, wood smokers have been known for these results. They are a bit tricky and should be monitored consistently and make sure to keep feeding the wood for a steady temperature.
- Gas Smoker is very easy to use, but lacks the strong flavor in the meat provided by the wood smoker. You don’t have to monitor the gas smoker as much, which is good for most people.
- Electric Smoker will give the user the ability to put the meat inside of it and pretty much forget about it until the meat is done. These smokers don’t provide the best flavor as the other two, but still tasty. Electric Smokers gives you more freedom.
Depending on the brand and kind of wood you use, tastes will vary a bit but nothing too major. There are quite a few brands and designs to choose from. Different smokers provide different tastes.
- Thawing or defrosting the meat is a must because the meat won’t fully cook through and unthawed meat carries a host of nasty bacteria that can make us sick. This step is very important and make sure you cook the meat through and through.
- Choosing a great tasting wood such as:
- Mesquite gives the meat a strong flavor which makes it very delicious. With smaller thinner cuts, use this type of wood on it’s own. If using larger cuts of meat that requires longer cooking times; combine mesquite with a more milder wood.
- Oak has a more subtle flavor than mesquite and is great for cooking large cuts of meat. Since smoking times are dramatically longer, oak’s lighter flavor gets the job done better.
- Hickory pairs very well with red meat and has stronger intense flavor.
- Maple, Apple, and Alder don’t exhibit that intense rich flavor, but they make up for it with a much lighter sweeter taste. Also these types of wood pair well with poultry, pork, and fish.
- Soaking the wood in water will give the meat a great taste and allow it to smoke for longer periods of time. Dry wood burns to fast and destroys the taste of the wood.
- Marinade definitely gives meat more flavor that is rich and acts nicely as a tenderizer.
5. Preparing the Smoker Grill should be placed outside in an open area. If (Charcoal or wood) is used for fuel, light materials in the grill, let it burn down until flames go out. Don’t put the meat over high heat and move the coals aside. Indirect heat is good for slow and low meat cooking. Just add more coals and wood throughout this process. (Gas & electric) smokers are simpler by just adding chips/pieces in the correct area of the smoker.
- Add Meat to the Grill last but not least and constantly check the temperature throughout the entire process.
And there you have it. Hot Smoked Meat ready for consuming. Whether it was cooked in a gas or wood smoker or cooked in hickory, oak, or maple; you will be enjoying tender flavorful hot smoked meat.