If a scale existed to measure the enjoyment of the most common summer activities, the backyard barbecue would top the list. And if an additional evaluation were made of the individual methods used to barbecue beef, pork or poultry, cooking meat in a smoker would win the contest hands down. One reason the method would achieve the high rating is the fact that smoking the meat both tenderizes the meat as well as imparts a delicious smoky flavor. However smoking the meat rather than grilling the meat also provides a more leisurely approach to a Saturday afternoon cookout.

Using this method, indirect heat and low temperatures are used to smoke meat. This approach to cooking meat was once employed simply to preserve meat. However, today the method continues in its popularity in that using this method allows the meat to be simultaneously cooked and exposed to the flavor-imparting smoke for a long period of time which also allows the meat to retain its tenderness. A smoker is the mechanism designed specifically to cook large cuts of meat over indirect heat provided by the burning of woods. Woods including hickory, mesquite, oak, pecan and maple as well as apple, cherry and plum fruit-tree woods are used to provide a smoldering flavor to the meats cooked in the smoker. The placement of the meat in an upper compartment of the smoker and the placement of the burning wood in the lower compartment allows the smoke to rise up through the smoker to both cook and flavors the meat.

While different types of smokers are used to cook a variety of meats and poultries and fish, some basic principles should be followed in preparing and cooking any meat that is selected.

Prevention of Food Borne Bacteria

Clean both hands and cooking surfaces completely and frequently

Do not use surfaces used for meats for other food products

Smoke meats until the proper temperature is reached

Refrigerate meats promptly after cooking

Preparation of Meats to be Smoked

Defrost meats in the refrigerator to prevent the growth of harmful bacteria

Defrost meats using a microwave oven

Partially cook meat in advance only if it is immediately placed in the smoker not in the refrigerator and then the smoker

Marinating the Meat

Marinate the meat in the refrigerator

Separate the marinade to be used as a sauce from the marinade placed directly on the meat

Smoking the Meat

Use commercial charcoal briquettes or wood chips in the smoker

Place the smoker in a well-lit and well-ventilated area away from buildings and landscaping

Use approved fire starters rather than gasoline

Follow manufacturer directions to ignite the charcoal

Monitor the air temperature of the smoker using a smoker thermometer

Monitor the temperature of the meat using a meat thermometer

Refrigerated the meat within 2 hours of its removal from the smoker

Eat the meat within 4 days or freeze for later use

Learn more about this author, Billie Nordmeyer.
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