Does anyone have any fool proof ways to smoke meat?
It would help me to know what type of smoker you’re using. However, lacking that information we’ve been smoking meat for three years now. Here are some hints: 1. match your meats and woods for flavor, like an apple maple blend with pork. If the wood you buy has proporations – use them. 2. soak your wood in aromatics – red or white wine, herbs, etc. Again these need to match your meat and flavors you generally like. 3. Watch the temperature guage in the smoker – that will allow you to open the door and let out some heat as needed (or not). 4. Keep notes on each type of meat. Once you’ve found the “too little” and “too much” zone – you can surmise the “just right” from those notes. And don’t just dump what you consider unsuccessful experiments – use it for soup, stew, sandwiches etc. You can doctor the flavor afterward. I will be posting some sites for information on smoking woods etc. below.
