How Do You Smoke Meat On A Smoker?
Adding smoked flavor to beef steaks, wild game or chicken creates a whole new sensation for the palette. Smoking is also great for making jerky. It takes some effort and time to produce quality smoked meat, but the effort is well worth it. Prepare the meat to be smoked. Slice the meat to the thickness you desire. Soak the meat in a marinade or brine of your liking if you choose. Prepare the wood that will be used to produce the smoke by soaking it in water for about an hour. If you are using wood chips, wrap the wet chips in tin foil that you have punctured with holes to allow the smoke to escape. Place the wood in the proper place according to manufacturer instructions in the smoker. Ignite the heat source. Electric and gas smokers regulate the meat for you. If you use a charcoal smoker, you will have to pay closer attention to the temperature to ensure that it is maintained in the smoker. Place the meat on the meat racks of your smoker. Maintain a temperature of about 225-degrees Fah
