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The Inexpensive Way to Smoke Meats
By Ray Zimmerman
Most individuals really enjoy sitting down to a meal that includes smoked meats. The end result of slow-smoking meats is a wonderful taste sensation that cannot be duplicated in any other method of meat preparation. If you have never tried your hand at smoking meats, hopefully this article will entice you to purchase an inexpensive smoker and learn just how easy it is to prepare mouth-watering meats that are cooked to perfection. The only disadvantage of smoking meats is the time that is involved in the cooking process. If you have the time, you cannot beat the results attained. By utilizing a smoker that contains a water pan, you can virtually take any cut of meat and produce amazing results. A water pan sits directly below the cooking grates and above the heat source. While the meat is being smoked, moisture rises from the water pan and keeps the meat moist. This cooking process is by far the best method to tenderize tougher cuts of meats such as brisket, ribs and pork shoulder. The lower the temperature and the longer that the meat is smoked, the more tender it will become and the better tasting it will be I have been using Brinkman Charcoal Smokers for over twenty-five years now and have been totally satisfied with the results achieved. If you should elect to purchase one of these smokers, make sure that you buy one that has a small access door on the front. This will allow you easy access to the fire pan at the bottom of the smoker. These smokers also have a built-in heat indicator which will help you to maintain the proper cooking temperature. At the time this article was written (July, 2011), you could purchase one of these smokers online at the Home Depot for $39.97 with free shipping. Their electric model was selling for $69.97 with free shipping. This in certainly an inexpensive investment for a meat smoker. Please note that Brinkman’s Electric Smoker does not use charcoal and is cheaper to operate... but you will sacrifice the flavor that is produced by the charcoal. While you are smoking your meat, you will need to have wet wood chips available. After placing your meat in your smoker, simply scatter a hand full of wet wood chips on the charcoal. In just a few minutes they will begin to smoke which provides the wonderful flavor of your meat. You will need to check your smoker occasionally to make sure the wood chips are still producing an adequate amount of smoke. Whenever the smoke begins to dissipate, simply add more wet wood chips on top of the charcoal. From time-to-time you will need to stir the charcoal to keep your fire hot enough to maintain the proper cooking temperature. Always make sure that the meat is at room temperature prior to placing it on the smoker. The meat should be properly seasoned with your favorite seasoning or rub prior to cooking. Many individuals prefer to marinate the meat from just a few hours to overnight which will provide additional flavor. Many individuals prefer to use a meat injector which projects various liquids and spices directly into the meat before placing the meat on the smoker. Marinades that are used with a meat injectors can generally be found at your local grocery store which are available in a variety of flavors. If you decide to buy a Brinkman Charcoal Smoker, you will find that preparing the smoker and smoking the meat is quite a simple process. The first thing that you should do is to fill the fire pan at the bottom of the smoker with a bag of charcoal. The next step is to light the charcoal. Do not cover the smoker at this time. Next, place a large handful of wood chips in a container that is filled with water which will continue to soak until the fire is hot enough to begin the smoking process. The charcoal should be ready in 30-45 minutes, at which time the charcoal will be covered with a gray ash. You will then fill up the water pan which is located approximately a foot above the charcoal. Next, place the cooking grate in the smoker directly above the water pan and place the meat on the grate. Finally, you can put the cover on your smoker. Note: Do not uncover your smoker unless it is absolutely necessary. Each time the cover is removed, the temperature drops and additional time is required to regain the cooking temperature. If you feel that it is necessary to take a look at the meat, make it a quick! You can easily change the flavor of any meat that is being smoked by simply changing the type of wood being used. Hickory, Mesquite and Apple are the most popular woods that are currently being used to smoke meat. You can simply use one of these woods or you can use any combination of the three. I personally prefer to use Hickory and Mesquite which provides a great smoke flavor. If you prefer to use wood chips that are milder-tasting, consider using Ash, Alder, Birch, Maple or Pecan. Under no circumstances should you ever use Cedar, Cyprus, Elm, Eucalyptus, Fir, or Sycamore. All of these woods will impart a taste to your meat that is quite similar to turpentine. It’s almost an impossibility to make a mistake when you are smoking meats. The majority of meats are smoked at very low temperatures which help to tenderize the meats while cooking. Only use the following chart as a guideline. Approximate Cooking Temperatures • Beef... 225° F - 250° • Pork... 225° F - 250° • Poultry... 250° F - 300° • Fish... 225° F - 250° • Shell Fish... 220° F - 225° • Wild Game... 200° F - 250° • Vegetables... 225° F - 250° Since all smokers do the exact same thing, it is not necessary to purchase a Brinkman Smoker... but if you do, you'll save yourself a few dollars. If you will be smoking large quantities of meat at the same time, this smoker will not be a very good investment since it is somewhat limited as to the amount that it can smoke at one given time. This smoker has two cooking grates that are 17" in diameter which can accommodate a large turkey or a large ham.
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Contributor's Note
You will be able to print a smoking chart on my website that includes Beef, Pork, Poultry, Fish, Shell Fish, Wild Game and Vegetables. These charts include the various cuts of meat, the cooking temperatures and the internal temperatures.
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The Home Depot
| Walmart
 
Brinkman Charcoal Smoker
Brinkman Electric Smoker
PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
 |  | frederick recommended this intel. Jul 5, 2011 |  | | sonucares4u liked this intel. Jul 5, 2011 |  | | Heather recommended this intel. Jul 5, 2011 |  | | Mark admired this intel. Jul 5, 2011 |  | | Michael Jefferson appreciated this intel. Jul 5, 2011 |  | | Samantha Decker agreed with this intel. Jul 5, 2011 |  | | adac loved this intel. Jul 5, 2011 |  | | biblefreeorg appreciated this intel. Jul 5, 2011 |  | | R Foreman liked this intel. Jul 6, 2011 |  | | nick recommended this intel. Jul 25, 2011 |
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All though I don't eat meat, I do appreciate the time, effort, and expertise that went into this intel. I have one question, could one smoke cheeses with this device?
 | | nick Jul 25, 2011 09:27 | |
CONTRIBUTOR'S REPLY
Thanks for the kind words Nick and to answer your question... yes you can. Have a great day!
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http://crawfish.qondio.com/
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This intel was contributed by crawfish
crawfish
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