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for fuel. Softer woods often create a bitter taste and some produce toxins when their sap is burned. What is most critical in wood selection is to be sure to use unprocessed woods (processed woods have been treated in some way). The burning of processed woods guarantees the infusion of dangerous chemicals into your food. Wood smoke is used as seasoning and the kind of wood determines the flavor. Hickory produces a standard barbeque flavor. Fruitwoods impart sweetness and a bit of the flavor of the fruit they produce. Use lighter colored woods for fish or poultry. Oak is best for heat production. Mesquite, well it just makes meat taste yummy!

Once the smoker and fuel is ready, next comes meat selection. Good types of meats for the novice barbeque enthusiasts are chicken, ribs, or small roasts (pork or beef). These items take the least amount of time to smoke (three to four hours), are relatively inexpensive (in case they do not turn out right), and are the most forgiving of problems when smoking them. It is important that when first learning to smoke meats, you begin with only one or two items at a time. This will allow you to concentrate your attention these items and not spread yourself too thin. Once selected, the meats can be seasoned as you like. It is good to try both dry rubs and sauces to discover the flavors you like the best. There are many books on seasoning and marinades available for barbeque.
The final step is the smoking process itself. The key to good smoking is temperature control. For this essay, I will use the off set smoker as an example. In the side firebox, build a fire using charcoal. Once the charcoal is burning good and hot, allow it to heat the smoking chamber. The cooking chamber temperature should remain between 200-225 degrees Fahrenheit. If the temperature rises above 225 degrees, then the meat will cook too fast and become tough or have poor flavor. The heat is controlled by the amount of air that passes through the side fire box. This airflow is controlled by a vent on the outside side of the firebox and the chimney on the cooking chamber. The wider the vent is opened, the more air that flows through, and the hotter the fire. Close the vent some to lower the temperature. Wood chunks as well as charcoal can be added throughout the smoking process as needed for fuel or smoke. It is important to use thermometers while cooking. Thermometers are used both to maintain proper temperatures in the smoking chamber and to ensure that food is done. Smoked foods do not typically have the same appearance when they are done as other cooked foods. In fact, foods smoked with some woods like cherry wood will have a pink appearance. Therefore, it is important to use thermometers to ensure that a food has reached doneness.
Following these steps will begin the novice barbeque enthusiast down the road to a great hobby and tasty foods. Remember that wood and charcoal are the best, cook foods low and slow, have patience, and have fun! Enjoy the food and be sure and make a little extra for hungry neighbors.

Learn more about this author, Jeff Moore.
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