The traditional way to smoke meats involves low, indirect heat complete with wood smoke. Keeping a steady temperature is best, and if you’re cooking with charcoal, you can use a pan of water to help add some humidity if the meat will be cooking for more than an hour. For a charcoal grill, use a large foil pan of water and refill it as needed.
Coals and wood create smoke, which then seeps into your meat, giving it a nice flavor. Hickory wood chunks are great. Or, if you prefer, use apple, cherry or oak. Avoid mesquite and pine.
Ventilation is important. Ideally, position the coals and wood on one side of the grill and make it so air comes up from the coals, past the meat, and then out another vent, such that the direction of flowing air is ideal for smoking the meat.
Keep in mind that every time you open a grill you lose both heat and smoke, so it’s best to do whatever needs doing quickly… keep the lid on it as much as possible. It’s not unusual to smoke meat for several hours before it’s ready to eat. Meat has collagen which gets broken down. Smoking gives the meat a silky texture as the collagen breaks down, allowing the meat to jiggle.
Finally, when smoking meat, you don’t need to overdo it on adding things like marinade, seasonings or sauce. Let the smoky flavor be the main flavor you and your friends and family taste when all is said and done.
By the way, if you love smoked meat, Broadbent’s is known for award-winning hickory smoked bacon and smoked sausage, among other delectable delights. Check out this page: http://www.broadbenthams.com/Sausage-Smoked/products/5/