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A smoker cooks meat on a low heat using plant pulp fuel and smoke, such as charcoal or wood chips. It will impart a rich flavor and tenderize the meat over 4 to 12 hours of continuous contact with mild heat and strong smoke. Read more to learn how to use a smoker to cook meat.
Steps
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Acquire your smoker. Electric, charcoal, gas and water are popular types of smokers that are used with everything from jerky to turkeys.
- Electric and gas smokers will generally cook meat slightly faster than the other types.
- Some experts believe that an offset smoker can give an ideal result, while a pellet smoker gives only a decent one.
- Assemble your smoker if you have just purchased it. Pay careful attention to the fire box and the air vents. These are essential parts of the smoker, which can result in fire or ruined meat if broken.
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Cure your smoker before you use it to cook.
- You will need to start a fire in the fire box. Get it up to a temperature of 400 degrees Fahrenheit (204 degrees Celsius) and then turn it down to 225 (107 degrees Celsius) to smoke for several hours. You will remove contaminants and have a layer of seasoning in the smoker.
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Buy your wood chips or charcoal. Wood chips are generally used with a smoker to create the smoke flavor, and they come in varieties like oak, alder, cherry, hickory, mesquite, and apple.
- Make sure the wood you choose is free of any chemicals. This is true of charcoal smoking as well, since the fumes from the chemicals will go directly on your meat. It is a good idea to begin with pre-soaked chips, instead of making your own.
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Find a safe place to put your smoker outdoors where it will not be a fire or health risk. You will want it to be outside away from strong winds.
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Find a dry rub or marinade recipe for your smoked meat. Mix it up a day before you plan to smoke.
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Apply the rub or marinade to your meat. [1] X Research source
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Place the meat in a plastic or glass container. Store it in the refrigerator overnight or for up to 1 day. [2] X Research source
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Fill your smoker with fuel. This can be charcoal, a propane gas tank or simply the electrical plug.
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Insert the wood chips, if you are using them. Make sure that you have more nearby to restock the smoking chamber.
- If you are using a gas smoker, you will want to place the chips inside a foil packet. Poke holes in the top of the packet 6 or more times. Place the packet very close to the heat so that it will produce smoke. [3] X Research source
- If you are using a water smoker, you can place fresh herbs in the water to give the meat extra flavor.
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Start your fire. You will need to ensure air can get around the wood or charcoal, so open up the air vents wide. Then, let it heat for at least 20 to 30 minutes.
- While your fire will reach high temperatures of 400 degrees at the beginning, you will want it to cool down to a lower temperature. After 30 minutes, turn the air vents nearly closed to discourage fire and encourage smoldering coals or wood.
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Aim for a temperature between 180 and 275 degrees Fahrenheit (82 to 135 degrees Celsius). The temperature should be adjusted according to the type of smoker, the type of meat and the size of the meat pieces.
- For example, fish should be smoked at a lower heat than beef. A large pork shoulder can use a higher heat than small pieces of beef jerky.
- Electric and gas smokers tend to cook hotter, so turn the heat down to a lower setting.
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Insert the meat on a rack or on multiple smoking racks.
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Check on the meat only 1 to 2 times per smoking session. You will need to check on the fuel and wood chips to replace them.
- Remember that each time you open the smoker, you will let heat escape.
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Smoke approximately 1 to 1.5 hours for each lb. (0.45kg) of meat. [4] X Research source
- If you believe your smoker cooks at a hotter temperature, you will want to aim for 1 hour per lb. You can also cook longer at a lower temperature.
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Rotate the meat every 2 to 3 hours.
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Mop some marinade on the meat each time before you turn it.
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Check on the meat at least 1 hour before it is scheduled to be done. It is better to under-cook than overcook, because you can always reinsert the meat into the smoker and cook it more.
- Overcooking is common with small off-set home smokers.
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Remove the meat when you have checked it and it looks done. Remember that some woods can give meat a redder color, so it will be harder to tell when it is cooked.
Community Q&A
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QuestionI have some nicely dried wood from a pear tree I cut down last year. Will this make a good smoking wood?Francois CoeurCommunity AnswerYes, if you allow it to dry all the way. Moist wood is to hard to use, but dry wood can be used.
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QuestionHow should I store my meat after smoking?Community AnswerYou can keep it in sealed lock bags and even freeze it.
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QuestionDo you put charcoal in the big part of the smoker or do you use the off set box?Community AnswerI recommend to follow the instructions/descriptions that came with the smoker. From experience I think we used a small replacement for the smoke.
Video
Tips
- Smoking meat requires a good measure of trial and error. Each smoker is slightly different, and you may need to adjust seasonings, cooking times and fuel until you figure out the process you would like to use.Thanks
Things You'll Need
- Smoker
- Wood chips/charcoal
- Marinade or dry rub
- Plastic bag/glass container
- Refrigerator
- Foil
- Water
- Marinade mop
- Timer
- Fresh herbs
References
About This Article
A smoker is similar to a grill, but it uses smoke instead of direct heat to cook food and give it a rich, distinctive flavor. Before using your smoker for the first time, cure it by lighting a fire in the firebox and heating the smoker to 400° F (204° C), then turning it down to 225° F (107° C) and letting it smoke for several hours. This will burn off any contaminants and help season your smoker. For safety, set up the smoker outdoors somewhere away from fire hazards and strong winds. There are a variety of fuels you can use for your smoker, but wood chips and charcoal are the most popular options. Woods like cherry, apple, and hickory all create distinctive flavors when you burn them, so experiment with different types until you find the one you like best. Just make sure to buy wood chips or coals that are meant for use in a smoker and are free of any dangerous chemical additives. To cook meat in a smoker, start by marinating the meat or coating it with a dry rub. Put the seasoned meat in your fridge in a sealed container overnight to let it soften and soak in the seasonings. When you’re ready to start smoking, fill the smoker’s firebox with your fuel of choice and light the fire. Follow the instructions that come with your smoker to find the right way to do this—some smokers are electric, while others operate using gas, water, or just coals and wood. Once you’ve lit the fire, leave the vents open and let the smoker heat up for 20 to 30 minutes, or until it reaches a temperature of about 400° F (204° C). Then, turn the vents so that they’re almost completely closed and let the wood or charcoal smolder. Depending on what you’re cooking, aim to bring the temperature of the smoker down to somewhere between 180 and 275° F (82-135° C), since smoked meat comes out most tender and flavorful when you cook it for a long time at a low temperature. Follow the instructions that came with your smoker to figure out how to adjust the temperature. Finally, put your meat on the smoking rack and close the lid. As a rule of thumb, aim to smoke most meats for 1 to 1.5 hours for every 1 pound (.45kg). As you cook, check the firebox occasionally and add more charcoal or wood chips as needed. Every 2 to 3 hours, turn the meat over and brush on some marinade to keep it moist. Check the meat for doneness 1 hour before the end of the cooking time to make sure it doesn’t get overcooked. Keep in mind that smoking can give your meat a reddish tint, so use a meat thermometer to check for doneness instead of relying on how the meat looks. Try not to check the meat more than once or twice while you’re cooking it, since opening the smoker too often will release too much heat and smoke and slow down the cooking process. When the meat is done the way you like it, remove it from the smoker and enjoy. To learn how to set up a new smoker, keep reading!
Reader Success Stories
- "My husband got an electric smoker from a family member but no instruction booklet. This article gave us great information to make us feel confident in starting to smoke our own meat. Thank you." ..." more
