Content

• Steps
• Part 1 of 4: Preparation
• Part 2 of 4: Preparing the Meat
• Part 3 of 4: Smoking technology
• Part 4 of 4: Timing while smoking
• Tips
• What do you need

In a smokehouse, meat is cooked with low heat, smoke and vegetable fuels such as wood chips and charcoal. More than 4 - 12 hours in constant contact with mild heat and strong smoke gives the meat a rich taste and makes it soft. This article will explain more about how to use a smokehouse to cook meat.

Steps

Part 1 of 4: Preparation

1. 1 Get a smokehouse. Popular types of smokers: electric, gas, with a water seal and charcoal, are used for all types of meat - from jerky to turkey.
   • Electric and gas smokers usually cook meat a little faster than other smokers.
   • Assemble your smoker if you already own one. Pay particular attention to the combustion chamber and air duct. These are the most important parts of the smokehouse and if they are not functional the result can be spoiled meat or even a fire.
2. 2 Prepare the smoker before use.
   • First you need to light a fire in the combustion chamber. Heat it to 200 degrees Celsius, and then reduce the heat to 100 degrees for smoking for a few hours. Do not forget to clean it from dirt and burnt seasonings.
3. 3 Buy sawdust or charcoal. Sawdust is used to get the taste of smoke from meat, they are oak, cherry, apple, alder and nut.
   • Make sure the wood you choose is not contaminated with chemicals. This also applies to charcoal smoking because the smoke from the chemicals will permeate your meat.It's a good idea to cook with soaked sawdust first before making your own.
4. 4 Find a safe outside smokehouse that is free from health and fire hazards. Choose an outdoor location away from strong winds.

Part 2 of 4: Preparing the Meat

1. 1 Find a smoked meat marinade recipe. Marinate the meat the day before smoking.
2. 2 Place the meat in the marinade or grate with spices.
3. 3 Place the meat in a plastic or glass container. Refrigerate overnight or more, up to 1 day.

Part 3 of 4: Smoking technology

1. 1 Fill the smoker with fuel. This could be coal, a propane tank, or just a plug in to the electrical network.
2. 2 Add wood chips if you are using them. Make sure you have more sawdust to add to the smoker if needed.
   • If you are using a gas smoker, you will need to place the sawdust in a foil bag. Punch holes in the top of the bag 6 or more times. Place the bag very close to the heating element to generate smoke.
   • If you are using a smokehouse with a water seal, then adding fresh herbs to the water will give you a special taste of meat.
3. 3 Light a fire. Make sure the air flows freely to the wood or coal by opening the air dampers. Then let the smoker heat up for at least 20-30 minutes.
   • When the smokehouse reaches 200 degrees, you will need to refrigerate it. Close the air dampers almost completely after 30 minutes to reduce the heat and increase the smoke from the charcoal or wood.
4. 4 Your goal is a temperature between 80 and 140 degrees. The temperature is selected depending on the type of smokehouse, the type of meat and the size of the pieces of meat.
   • For example, fish should be smoked at a lower heat than beef. Large cuts of meat require a higher smoking temperature than small cuts of jerky.
   • Electric and gas smokers usually cook at high temperatures, so use the lowest smoking temperature.
5. 5 Place the meat on a wire rack or on several grill racks.

Part 4 of 4: Timing while smoking

1. 1 Check meat only 1 or 2 times while smoking. Remember to check fuel and wood chips to replace if necessary.
   • Remember that every time you open the smoker, you cool it down.
2. 2 Smoking time: for every half a kilogram of meat, 1-1.5 hours of smoking.
   • If you smoke at a higher temperature, an hour of smoking is spent for every half kilogram of meat. Lower temperatures will take longer to cook.
3. 3 Turn the meat every 2-3 hours.
4. 4 Brush the marinade on the meat every time you turn it.
5. 5 Check the meat one hour before the scheduled cooking time. It is better to underexpose the meat than to overexpose, because you can always cook the meat in the smokehouse.
   • Overexposed meat is a common problem in small home smokers.
6. 6 Remove the meat when you are sure it's done. Note that some types of wood give the meat a redder color, in which case it will be more difficult to see if the meat is cooked.

Tips

• Smoking is a complex technological process. Each smokehouse has its own characteristics, you will need to choose the spices, cooking times and fuel that are right for your particular smokehouse.

What do you need

• Smokehouse
• Wood sawdust / coal
• Marinade or spice set
• Plastic or glass container
• Refrigerator
• Foil
• Water
• Brush for smearing meat with marinade
• Timer
• Fresh herbs