How to smoke foods for pleasure and taste

Welcome to the Smokehouse

I love the flavor of foods cooked on a Bar-B-Q and during the good weather months, I can be found outside with the BarB fired up most afternoons.

As much as I love Bar-B-Q, I have to tell you, there is just nothing that tastes as good as slow cooked smoked food. I do not care if its Roast, Fish, Sausage or Poultry, nothing can beat the taste of Smoked.

This is my small place out back ... The Smokehouse ... so Welcome and Enjoy

What is Smoke Cured Meat

A little insight and history about smoked foods

Curing and smoking meats is an ancient method used for preparing all types of meats. Before refrigeration was available for food storage, this process was a primary food preparation process for enhancing flavor and preventing spoilage. This page offers comments on the process and several recipes are proposed for different poultry species. The same procedures can be modified and used to prepare many other types of meats.

Salt is the main ingredient common to all curing/smoking processes. It contributes to the flavor and texture of the meat, and discourages growth of spoilage microorganisms that could render the meat inedible. Additional ingredients are often used to enhance the flavor and improve the appearance of the finished product. In some cases the addition of sugar counteracts the salty flavor, drying, and toughening that results when only a salt brine is used.

Additional preservatives like potassium nitrate (saltpeter) or sodium nitrate were used in the past to protect against the growth of spoilage organisms like Clostridium botulinum that causes botulism. Today, many people prefer to avoid use of these preservatives due to possible health risks. When nitrates are used, the cured meats exhibit a pinkish color.

The basic ingredients for curing include salt, sugar, preservatives like saltpeter, flavors like sauterne wine and spices like pepper, onion or garlic.

The curing solution and meat are kept cool to discourage possible growth of microorganisms. Temperatures of 35 to 40 degrees F. are ideal during the curing phase. After the curing process is complete, carcasses are removed from the brine and allowed to drain. Additional brine can be removed by rinsing in cool water. Before smoking, allow the carcasses to dry slightly to improve the adhering of the desirable smoked color.

Various woods are used to smoke the meat. Each type of wood contributes a distinctive effect on the flavor and color of the finished product. Woods frequently used include hickory, oak, maple, mesquite, apple, cherry, plum, and peach. Soft woods are never used due to the presence of resinous substances in the woods.

The internal temperature of the meat at its deepest point must reach 160 degrees F. or higher. If this temperature is not attained, additional cooking in a conventional oven is necessary to produce a safe product. Using a cooking thermometer ensures complete cooking. Smoking at 185-190 degrees F. during the first 2-3 hours, followed by lower temper

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About Smokehouses from no Frills to Fancy

There are a large number of smokers available today.

The smoker can use wood or charcoal, it can be electric or gas. How should you choose? First you want to look at how often you will smoke foods and the amount you will be smoking at one time. This of course will let you know how fancy and how big you need.

The more traditional the fuel, the more work it is going to be for you. Wood and charcoal need you to keep an eye on them almost constant as you have to keep adjusting the heat. For me, this is a large part of the charm but you may feel its too much work to be worthwhile. If that is the case you want to look into the fancier smokers and choose one that is gas or electric.

You may also choose to build your own smokehouse. If this is the case, you can build a building for large amounts of smoking or you can build a smoker from a trash can. The limits are only set by your imagination. later I will be showing you where to find plans for a variety of smokehouse styles for the DIYer.

Brinkmann offering great taste at an affordable price

Brinkmann 810-7080-7 Gourmet Electric Smoker and Grill with Vinyl Cover, Black

Grill Zone, Gourmet Charcoal Smoker, Black Color With Grill Zone Decals, Double Grill Charcoal Smoker With Heat Indicator & Front Hinged Door, Converts Easily To A Charcoal Grill, Separate Base Pan Design For Easy Set Up, 2 Chrome Plated Steel Grills For 50 LB Cooking Capacity, Wooden Handles, Porcelain Coated Steel Water Pan & Aluminized Steel Charcoal Pan.

Amazon Price: $135.33 (as of 10/13/2008)

Brinkmann 810-7080-8 Gourmet Electric Smoker and Grill with Vinyl Cover, Red

Double grill electric smoker, tall size, with front hinged door - Converts easily to an electric grill - Separate base pan design for easy set-up - Base pan houses 1500-watt electric heating element and lava rocks - Two chrome-plated steel grills for 50 lb. cooking capacity - Wooden handles - Porcelain-coated steel water pan - UL listed - Red - Vinyl cover included

Amazon Price: $154.02 (as of 10/13/2008)

Brinkmann #810-7080-T GZ Gourmet Electric Smoker

Grill Zone, Gourmet Electric Smoker, Burgundy Color With Grill Zone Decals, Double Grill Electric Smoker, Tall Size, With Front Hinged Door, Converts Easily To An Electric Grill, Separate Base Pan Design For Easy Set Up, Base Pan Houses 1500W Electric Heating Element & Lava Rocks, 2 Chrome Plated Steel Grills For 50 LB Cooking Capacity, Wooden Handles & Porcelain Coated Steel Water Pan.

Amazon Price: $105.36 (as of 10/13/2008)

Brinkmann 810-5301-V Smoke'N Grill Charcoal Smoker and Grill with Vinyl Cover, Black

From Brinkmann, the Smoke'N Grill is both a smoker and a grill that features dual grills with a heat indicator and a front hinged chrome door. Two chrome-plated steel grills hold 50-lbs. of food. The Smoke'N Grill comes with porcelain-coated steel water and charcoal pans and wood handles.

Amazon Price: $74.95 (as of 10/13/2008)

Journey into a Real Traditional Smokehouse

Fish Camp Smoke

Ap'a Nels takes us on a tour of a traditional smoke-house on the Kuskokwim Delta

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Hot smoking and cold smoking

Hot Smoking takes a few hours and the idea is to create the smoke flavor and cook the food at the same time. You want the heat in the chamber the food is placed to be between 130 and 180 degrees F. If you are using a Bar-B-Q, you would place the food as far away from the heat source as possible. If using wood or charcoal, you must tend to the heat constantly during the smoking, cooking process.

Cold Smoking takes even longer and often takes days. The food is placed so that there is no heat from the fire. You in fact want the smoke area to remain at room temperature during the smoking process. This is usually between 60 and 80 degrees F. Cooking does not take place during the process and microbes living in the food are not eliminated. For that reason foods that are cold smoked are usually cured with curing-salts. A good example of this would be Ham and Bacon. After they have been smoked for preservation and flavor, they must be cooked before being eaten.

The Combo This is a combination of Cold and Hot smoking. You smoke the foods at a low temperature for a longer period of time and then slowly over a few hours increase the temperature to the 170 degree temperature for cooking. Always check the internal temperature of meats and reach the temperature needed for safe eating.

SMOKER TIPS FOR BEGINNERS

Always position smoker on a level, heatproof surface away from buildings and out of traffic patterns. It's best to find a place away from the house, since smoke aromas can linger for hours.

Weber's Smokey Mountain Cooker Smoker has three grates-one for charcoal and two for food-and a water pan. To prepare the smoker, heap charcoal in the center of the cooking grate, ignite the coals, and when coals have a light coating of gray ash, spread them evenly across the inside of the charcoal chamber. Check recipe for number of charcoal layers needed. If you are using the water pan, place it on the lower bracket of the center ring and fill it with hot tap water. Add seasonings to water, if desired.

Place soaked woods on the coals through the door on the front of the smoker. Keep all vents partially closed for smoke-cooking. Place food on the top and/or middle cooking grate, depending on recipe and food quantity. Arrange food in a single layer on each grate, leaving space for smoke to circulate around each piece. Add 12 to 14 briquettes and as many wood chunks as needed to fire, and replenish water and seasonings.

Weber Chef's Tips for Beginners
Use a meat thermometer to make sure smoke-cooked foods are done but not overcooked. Smoke-cooked foods look different than other grilled or oven-prepared foods. They may be pink or red when completely cooked (apple wood especially will make chicken look red, for example).
Use tongs and barbecue mitts to add charcoal, turn meats, refill the water pan, or adjust vents.
Do not use charcoal infused with starter fluid-it can add an unpleasant taste to your smoked foods.
Experiment with different woods and meats until you find the right combination for your tastes.
Start with a small amount of wood to see how you like the flavor, then add more for more intense smoky taste. (Just don't overdo it; too much wood smoke over long periods can make food taste bitter.)
Try combining woods as you get more experienced for unique and flavorful results.
Keep a smoker's notebook while experimenting. Jot down ingredients, wood amounts and combinations, and results so you can repeat successes. (Unless, of course, you want to keep your best recipes a secret!)

Suggestions courtesy of Weber

A walk Through on how to prepare your Salmon for Smoking

You will also see another type smoker unit.

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SMOKING WOODS CHART

Hickory - Pungent, smoky, bacon-like flavor. - Pork, chicken, beef, wild game, cheeses.

Pecan - Rich and more subtle than hickory, but similar in taste. Burns cool, so ideal for very low heat smoking. - Pork, chicken, lamb, fish, cheeses.

Mesquite - Sweeter, more delicate flavor than hickory. Tends to burn hot, so use carefully. - Most meats, especially beef. Most vegetables.

Alder - Delicate flavor that enhances lighter meats. - Salmon, swordfish, sturgeon, other fish. Also good with chicken and pork.

Oak - Forthright but pleasant flavor. Blends well with a variety of textures and flavors. -
Beef (particularly brisket), poultry, pork.

Maple - Mildly smoky, somewhat sweet flavor. Try mixing maple with corncobs for ham or bacon. - Poultry, vegetables, ham.

Cherry - Slightly sweet, fruity smoke flavor. - Poultry, game birds, pork.

Apple - Slightly sweet but denser, fruity smoke flavor. - Beef, poultry, game birds, pork (particularly ham).

Peach or Pear - Slightly sweet, woodsy flavor. - Poultry, game birds, pork.

Grape vines - Aromatic, similar to fruit woods. - Turkey, chicken, beef.

Wine barrel chips - Wine and oak flavors. A flavorful novelty that smells wonderful, too. - Beef, turkey, chicken, cheeses.

Seaweed - Tangy and smoky flavors. (Wash and dry in sun before use.) - Lobster, crab, shrimp, mussels, clams.

Herbs & spices (bay leaves, rosemary, garlic, mint, orange or lemon peels, whole nutmeg, cinnamon sticks, and others)

Vary from spicy (bay leaves or garlic) to sweet (other seasonings), delicate to mild. Generally, herbs and spices with higher oil content will provide stronger flavoring. Soak branches and stems in water before adding to fire. They burn quickly, so you may need to replenish often.

Vegetables, cheeses, and a variety of small pieces of meat (lighter and thin-cut meats, fish steaks and fillets, and kabobs.

Courtesy of Weber

Smoke House Chat

Lets hear your comments - Suggestions - Just say Hello

If you are in the neighborhood say hello

Comments or suggestions - things you would like to see added. Let Me know

And Thank you for Stopping By

papawu

Great lens. I am definitely a fan of smoked meats. I do also know the difference between BBQing and Grilling. Low and Slow baby Low and Slow, and I have a preference for Hickory or Apple wood.

Posted October 06, 2008

Amy

I need some help in knowing how to prepare the wood from green woood to ready to smoke wood. Would anyone be willing to give some advice? Thanks,
Amy

Posted August 04, 2008

Elmar Meyer

Hi Joe. I've just visited Spain, and discovered acorn sold smoked ham. Man what a feast in the mouth. I live in South Africa, and this is my mission .... to make good cold smoke meat. Can you please give me any tips and plans on how to proceed, form goround level up. Regards.

Posted July 23, 2008

Clothing will not make the Smoked Food taste Better

You will just look better while operating your smoker

"DEADLY FOOD" (gray background) BBQ Apron

from MFideas

Price: 16.99

Your Opinion Wasn't In It Value T-shirt

from T-shirts and Gifts by InsanityWear.com

Price: 19.99

Build Your Own Smoker

From Simple to Fancy - A Smoker for every taste

Do you have favorite plans for a Smoker? Add them here.

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How to smoke foods for pleasure and taste

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Welcome to the Smokehouse

Contents at a Glance

Contents at a Glance

Explore related pages

What is Smoke Cured Meat

A little insight and history about smoked foods

Have you found this information of use

If you have please share it with others

About Smokehouses from no Frills to Fancy

Brinkmann offering great taste at an affordable price

Journey into a Real Traditional Smokehouse

Fish Camp Smoke

Hot smoking and cold smoking

SMOKER TIPS FOR BEGINNERS

A walk Through on how to prepare your Salmon for Smoking

SMOKING WOODS CHART

Smoke House Chat

Lets hear your comments - Suggestions - Just say Hello

Clothing will not make the Smoked Food taste Better

You will just look better while operating your smoker

Build Your Own Smoker

From Simple to Fancy - A Smoker for every taste

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Cooking With Captain Morgan

How to use Smoke in the art of BBQ.

Cooking With Captain Morgan

How to build a Cold Smoker

Great for smoking Cheese and other things

Build A Cold Smoker

The Finest offerings from Bradley Smokers

What are other people saying about Smoker Cooking?

You have to have Great Fish and Shell Fish Recipes

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My Favorite Recipe - Maple Cured Smoked Salmon

Awsome Pork Smoker Recipes

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Best of the West Smoker Beef Recipes

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Best Poultry Smoker Recipes

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For Breakfast or Anytime Smoked Sausage

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