Q&A for How to Smoke Meat

I'm a purist when it comes to smoking. You'll get decent results with a pellet smoker, but nothing like an offset smoker to get your ideal results when smoking meat.

What I did was cut back on the chips. I would add some at the start and again about 45-60 minutes later when the smoker wasn't smoking. I would repeat one more time and after that let the meat cook. For chicken and pork I usually use apple.

Slather your meet with mustard. It acts as a binding agent and you will not taste it at all.

Cover the meat with foil in the middle of the smoking process, then uncover it at the end.

No. Smoking is a low-slow process. You should have indirect heat, so the meat will be enveloped in the heat and smoke. No need to turn it over. As identified above, ensure that any fat is on top, as you will want those juices/fluids to run over and through your meat.

If you are using a charcoal smoker, you definitely should allow the coals to turn white before adding your meat, otherwise your meat will taste like charcoal. With gas and electric smokers it doesn't make as much of a difference.

Add more wood chunks instead of adding more charcoal. The charcoal will just be the base.

No, just brine your meat in sea salt water for 24 hours, and then spice it with your favorite herbs.

Fahrenheit. The thermometer in the picture has an F signifying it. Also, Part 1 Step 5 gives both temperature scale values.

250 degrees Fahrenheit will smoke your chips in an electric smoker. You can preheat to 300 to start the smoke faster, then drop down to 250 or start at 250 and use dry chips. In about 30 minutes after you reach the desired temperature, put your meat in to the smoker.

Moisten the meat slightly at appropriate intervals during smoking. Water works well for this.

If you want true, smoked flavor, then you should really use wood chips to smoke all meats, fish, and even hard cheeses. There are a few brands of briquettes on the market now that have wood chips embedded in the charcoal itself, but I don't think they impart nearly enough intense, smoky flavor to beef cuts and jerky. Not only does the wood flavor the meat, but it also assists in preserving it by removing natural juices and helping to prevent the growth of bacteria. If you plan to use actual wood chips, be sure to soak them in water or apple cider for 30 minutes or so prior to use so they don't burn up too quickly.

No, don't turn the meat. If you're cooking red meat, then you want the fat to remain on top so the juices run down into the meat. All other meats will cook just the way you first put it in your smoker.

Yes, of course you can.

Generally, no. However, I have personally done it for an extra hour or two just to see if I liked one way better, and I prefer it when it's smoked longer.

You can flavor it after cooking (add seasoning, sauce, etc.), but marinating is supposed to be done before cooking the meat.

It really depends on your finished product. If you smoke jerky, no. For pretty much anything else, yes. Always let the meat cool completely through before putting it in the refrigerator.

That's the way ours works, but it's just an old barrel type smoker. If you have an owner's manual, or can look one up, that'd probably be best.

No, the brisket will hold together fairly well until you cut into it. Just make sure to remove it using a large pan or baking sheet.

The meat should not be directly over the heat source. Offset the meat from the pile of chips/charcoal.

If using a vertical smoker, ensure you have a shallow pan on a rack below your meats to catch the juices and to prevent the sawdust/wood chips from being doused. Make sure that the pan does not cover the entire rack, otherwise smoke flow can be affected. Empty this catch basin occasionally to prevent it from becoming too heavy or overflowing.