Smoking meat is one of the favorite pastimes. Nothing can be better than pleasant flavors of well-smoked meal and the aroma of wood smoke. In fact, it has turned into an obsession for many.
Smoking does require some knowledge, finesse and experience. It must not be perceived as a difficult skill, however, it needs a little practice to become a pro. Just having the right offset smokers for barbecuing meat is not enough, here are some tips that must be followed to have the perfectly smoked meal in front of you:
- Begin early
The flavor compounds in smoke are mostly water soluble and fat. This means that whatever cooked will absorb the smoky flavors best when it is raw. The smoke will not penetrate well when the surface dries out so it is recommended to begin early.
- Go slow
Genuine barbecue is always cooked over slow and contingent heat with wood smoke which makes it tender and moist that you can chew it easily. Pleasant wood aromas can be added to food by grilling it over hot fire for a couple of minutes.
- Heat must be regulated with water pan
Foods can be tightened and dried out by bringing fluctuations in smoking temperatures. Pan water can stabilize the heat and bring more humidity whenever the food is cooked for longer than an hour with charcoal.
- Do not overdo
One of the biggest mistakes that beginners tend to make is adding a lot of wood till the point when food gets bitter. As a general rule, food must not be smoked for no longer than half of its cooking time.
- Black smoke is bad
White smoke can be good for the food. However, fire lacking enough ventilation can cause the black smoke to taint the food.
- Keep the air moving
The vents on the charcoal grill must be open it must be positioned on the opposite side of coals. Open vents will give the cleanest smoke. The top vent must be closed if the fire gets too hot.
- Be mindful
Even though smoking is a cheaper and low-maintenance way of smoking, it is imperative to remain safe and mindful always. Do not leave the fire unattended and the temperature must be checked every hour. The vents might need adjustment or more charcoal must be added.
- Do not peak
Heat and smoke is lost every time the grill is opened. The lid must be opened only when the fire needs to be tended. Otherwise do not bother the lid.
- The bark must get dark
Before the meat is taken off the grill or wrapped in the foil, it is important to note whether bark is dark enough in order to maintain the taste of the meat.
- Star attraction must be featured
The major ingredient in any smoked recipe is vitally important. Every flavor plays an important part. Flavors must be harmonized in a way that it features the main ingredient.
