Tips for Smoking Meat

May 19th, 2016

Smoking MeatOne of the pleasures for many men and women this summer will be smoking meat on their grills and then watching friends and family enjoy their meal as they gladly welcome their compliments.

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/

Written by Laura Oberle

There’s Kentucky country ham, and then there’s Kentucky country ham from Broadbent’s. The makers of award-winning Kentucky country ham, hickory smoked bacon, and smoked sausage. The tradition of making products of the highest quality has been the same for over 100-years. Whether your tastes in Ham flavor is salty or sweet, we’ve got the perfect Ham for your Christmas celebration! Please Browse through our selections, all guaranteed to please!

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One Comment on “Tips for Smoking Meat”

  1. 1 Paul said at 1:27 pm on July 16th, 2016:

    I tasted your hickory smoked bacon. So, so sooooo good!!!!!


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