Now that the time is right to cook outdoors again, it also means it’s time to start thinking about fun weekend cooking projects. For the meat enthusiast, that means low and slow grilling and smoking, which takes time and dedication. If you’ve never smoked anything before, we’ve put together a few tips that will hopefully make the process go a little smoother.
Low and Slow
This cannot be overemphasized. If you’re an impatient person, smoking may not be the right activity for you. Smoking meat takes time, and it’s not something you should rush.
One thing you’ll want to do before you actually put your meat in a smoker is to take it out of the fridge about 2 hours ahead of time. This will bring your meat closer to room temperature, which ultimately helps retain moisture during cooking. The other thing you’ll want to do at that time is to apply a salt rub to the meat (1/2 teaspoon kosher salt per pound of meat). This salting process will also help with moisture content while cooking.
Choose Your Wood Carefully
The purpose of smoking meat is to get the flavor of smoke, which comes from the particular wood you’re using. Understand the difference between the different types of woods. Fruit woods like cherry and apple will impart a different flavor than hickory or mesquite.
Keep the Door Closed!
It’s tempting to want to constantly check on your meat while it’s cooking, but keep the door closed. Smoking takes long enough as it is—every time you open the door you lose valuable heat. When you do need to check, make sure you’re efficient about it.
Contact Hi-Tech Appliance regarding grill sales in the Louisville, Colorado area. Our sales experts can help you find exactly what you need for your backyard, and the next thing you know you’ll find yourself becoming a barbecue guru.