How to smoke Meat

There is nothing like good smoked meat to be a hit with your diners. And what is smoked meat? It is a process in which food is passed through the smoke. The consistency, taste, and smell are very different - your guests will love it!

What is smoking, and how to do it?

For good smoking, you need to choose good wood. Nowadays, it is possible to smoke in different ways: using a charcoal grill and wood or pellets or using a special grill that cooks food and smokes it. The key is the wood: it can be wood (it must be wet before) or pellets; pellets are small pieces of wood cut and created for this purpose.

You can smoke anything, from delicious traditional BBQ ribs to salmon, chicken, lamb, beef, and pork. Sausages and sausages can also be smoked.

Smoking is nothing new: in the United States, it has been done for years in BBQ meat or pulled pork recipes.

Types of smoking for meat

If you have a delicious rack of ribs and you want to smoke it, there are different techniques, and you don't need to buy any special equipment!


To make the traditional grilled and smoked meat, you need a few pieces of wood, either pellets or firewood. If you have a gas grill, you're in luck: the gas grill usually comes with a lid, which allows the smoke to be trapped and easily come in contact with the food.

If you have a charcoal grill, that's okay - you can smoke the meat too! The thing is that here it will be necessary to wet the wood a little and place it on the coals. When the wood begins to smoke, the meat is placed in the fire for the smoking process. Also, if your charcoal grill does not have a lid, wrap the food in aluminum foil.

You should know that the problem with charcoal grills is that wood can easily catch fire. For that reason, it is necessary to wet it and to control that a spark does not jump that burn the firewood.

Traditional smoking

This is the oldest type of smoking and can be hot or cold. Hot smoking is easier, as it consists of cooking the food while giving it the touch of smoke, you want. It is necessary to control the temperature and keep it constant. It should be between 70 and 110º C.

Cold smoking does not require the food to be cooked and is a perfect technique for smoking sushi. However, the wood must be at a constant temperature of between 10 and 30º C.

Smoked BBQ

What is so special about smoking BBQ ribs? The moment when the sauce is added! A good barbecue rib needs quality ingredients and a specific process. This includes at what moment the homemade barbecue sauce is added.

Depending on the recipe you follow, the famous BBQ sauce can be added while smoking or at the end of the smoking process.

How to smoke meat if you don't have a grill?

Not everyone has a grill, but that doesn't mean they can't prepare delicious smoked cuts for their guests. You can use a grill pan, gun, or liquid smoke if you don't have a grill. What are these methods?

Smoked in pot

Not just any pot will do; you need a wok-type pot in which you can put the wood pellets, a rack on which you will have to place the cuts you want to smoke, and, of course, a lid to retain the smoke. It's very similar to a steamer!

How to smoke the meat? Place the wood shavings or pellets in the bottom of the pot and cover it with the special lid that comes with the utensil; then, place the grate of the pot itself and put the meat (previously cooked) on it. Then you only need to take the pot to the fire or vitroceramic and let the heat begin to act on the wood; the meat will be ready in 20 minutes!

Smoker gun

The smoking gun is similar to a lighter to which sawdust is added. The sawdust burns and turns into smoke, giving that touch to the meat. You need a smoke hood and a hose to smoke with a gun.

It is a gadget you have seen in some restaurants since it is usually taken to the tables to smoke the meat in front of the diners, which are left mouth agape.

Smoked with liquid smoke

Did you know that smoking can also be artificial? This is a relatively inexpensive and quick trick if you don't have time to light the grill. It consists of sprinkling food or bathing it in a liquid that, as its name suggests, tastes and smells like smoke.

Don't panic; it is a safe ingredient made from water and smoke condensation. It is added after the meat has been grilled, fried, or baked. You can add it after cooking or paint the cuts with the liquid before cooking.

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