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People have been smoking meats for a very long time. The process adds flavor to the meat, while allowing it to last longer without going bad. How do you smoke meats?

While it does often take some time, it is a lot easier than most people think. It does need to be pointed out, though, that there is a difference between smoked meat and jerky. Jerky is made using either a brine solution or a dry rub. Jerky can be smoked, but it doesn't need to be. Likewise, smoked meats need not have been in a brine bath or rubbed with spices.

The key to smoked meat is the smoke. This comes as little surprise, however the most failures occur when the importance of the smoke isn't considered. It should also remember that the purpose of the smoke isn't to cook the meat. This means that low temperatures are desired.

Commercial smokers can be purchased or they can be built, however even a barbecue with a lid can be used to smoke meat. Wood chips specifically designed for smoking can be purchased, however they can also be collected at far less cost. In fact, this is an instance when green wood often works better than dried wood. Many of the flavors contained in the wood can be lost during the drying of it.

Regardless of what is used to do the smoking, the general idea is the same. A heat source just hot enough to make the wood smoke causes the smoke to surround and permeate the meat. For this reason, the meat is usually placed on racks of some sort, or attached to hooks, to allow the best possible circulation of the smoke.

Since the idea is to get the smoke into the meat as far as possible, thinner strips of meat generally work better and faster than larger pieces. Roasts, shanks, and even whole fish can be smoked, however it takes longer and more effort must be expended to do it, such as to continually add wood chips. For example, a slice of ham 1/4 inch thick will take a matter of a few hours to smoke, while a 10 pound whole roast may take a couple of days to properly smoke.

It should also be mentioned; there are few types of meat that won't smoke well. Beef, pork, bear, venison, elk, and fish all benefit from smoking. Even most poultry will smoke well, though many don't make good jerkies.

If briquettes are being used for a heat source, usually a pan with the wood is placed immediately above the briquettes after they have cooled a little, with the meat racked or hung above this. Since it is contained, this setup allows the flavors to enter the meat, at the same time, sealing

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