The Best 10 Tips for Smoking Meat and Using BBQ Smokers | Barbecue Tricks

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The Best 10 Tips for Smoking Meat and Using BBQ Smokers

smoked meat

Smoke Is Good

By Luther Caddell

In the near future the seasons will change and spring & summer will be here once more. Accordingly, the chance for relaxing outdoors and igniting the grill is just around the corner. You, as a your family’s skilled grill expert, are expected to cook up some mouth-watering, delicious grub. Relax, we are on-the-spot to lend a helping hand. Thus, the most helpful ten pieces of advice for smoking food and grilling with BBQ smoker grills. this advice is certain to have your meals worshiped by all.

Plenty guess that smoking food can be an awfully arduous and daunting affair. Smoking food is something that everyone can pull off. But few have the perseverance for. firstly, you need the right equipment. You have your pick of a wood smoker, charcoal, electric or gas smoker A modest upright smoker may be priced at less than fifty dollars online. However you Will not be capable of using it for much food.

Finally for the ten tips:

1. When you originally shop for your portions, go over with the butcher how long to smoke and grill and also what kinds of wood they suggest. They ARE the meat professionals and can give you helpful guidance.

2. You have got to carefully pick the flavor of wood you will grill with. There are available a few great cooking chips. Apple, Alder, Cherry, Hickory, Maple, Oak and Pecan and even more. An individual Wood chip contains its peculiar unique taste, thus select intelligently as which wood would compliment the meat the greatest.

3. As you are setting up the barbecue smoker grill you will need to build your fire pile on one side and position the food on the other side as far as you can do from the embers. Try to remember smoking your food is all about cooking the meal at a very,very slow pace. Consequently causing the great flavor to go completely within the food.

4. When you are using coal, it sometimes takes forty five minutes to burn down before you can rest your food in the grill. Thirty minutes for a self lighting charcoal. You should always use brand-new coal.

5. Leave all the fat on the food as you are smoking and grilling meat. It will up the great flavor to the food and this fat melt off into the pit or grill.

6. Keep the heat low in your smoker. This will usually serve to keep the portions tasty.

7. There should not be any flames as you are smoking your meat. If it flares up, take off the food and increase the rack distance above the flames. Or, spray down the flames using water.

8. As you smoke make sure to get a sear on the meat. Don’t flip it over till the surface is a crisp dark brown or almost black.

9. Before serving briskets, roast turkeys or chickens, allow the meat to sit and rest for 5 minutes before serving. Serve steaks and pork chops right after cooking.

10. Don’t leave your meat to remain in the smoker when it is done or it will dry out.

OK finally,, always remember to cook more than you intend to eating for one meal. Due to your great cooking, all are certain to return for more than two servings. And so, put your smoker grills, BBQ smokers and electric smokers to full use. Undoubtedly, everybody loves smoked and grilled meat.

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Article Source:  The Best 10 Tips for Smoking Meat and Using BBQ Smokers

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About Bill West

Bill West a BBQ enthusiast, Author, and Country Music aficionado in Charleston, SC. Get his BBQ Blueprint Book on Amazon: Follow him:

4 Responses to “The Best 10 Tips for Smoking Meat and Using BBQ Smokers”

  1. Most excellent series of tips here! For folks who are new to using BBQ Smokers, check out the Weber Smokey Mountain model. Harry Soo wins grand championships with them all the time!

  2. Tim says:


    For tip 5 you say to leave the fat on. When you do this does the smoke go through the fat and into the meat?

    On my smoker review site I just talked about the Bradley smoker. Will an electric smoker be able to create a smokey flavor like charcoal?


    • admin says:

      the smoke will only penetrate so far thru the surface…. it will get into the fat too…

      electric smokers need the help of adding wood chips butcan attain great smoke flavor.


  1. […] Backwoods Smokers.  The takeaway here is you can get very consistent results with a well built air tight smoker.  If you use only charcoal or cook in KCBS or MIM sanctioned events or groups that only allow […]

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