Smoking Meat is one of the most interesting things you can ever do in your life. It is not only an artistic thing to do but there is science behind it. Concerning the styles, processes and different aspects associated with it, you will get know distinctive views on it. Therefore, you can get more idea about it on Project Smoked (our site has smoker reviews, guides, recipes, how-to articles on smoking and so much more).

There are several books written on the subject of smoking mean. However, here is how you can get started with Smoking Meat.

Know the type of smokers

This is the first thing to know about when getting started with smoked meat. There are different types of smokers out there. According to your preference, get to know the different types of smokers. Electricity smokers use electricity to get the rod heated. On the other hand, charcoal smokers can be used if you prefer charcoal. This adds more to the flavor as well. These smokers are cheaper as well compared to other options. Wood smokers can be used as well if you want the purest flavor. These types of smoker require the most attention since it is difficult to keep a consistent temperature.

Best meats to smoke

There are different types of meats available in the market. Once you have selected the right smoker, you need to know which meat needs to be smoked. Try to pick a meat that will get advantage from the slow cooking process. Pork shoulder is one of the meats that can work ideally for smoking. You can never go wrong with ribs as well.

Wood for smoking meat

Once you have selected the right smoker and meat, you will need some wood to smoke meat. There are different options available in the market such as Applewood, Pecan, Maple, Oak and Cherrywood. Choose a wood that suits your preference.

Keep it slow and low

Keeping the process slow and low is the main thing you must focus upon whenever smoking meat. If you want good meat, then slow and low is the main key. If you want best results, then keep temperature between 212 degrees Fahrenheit and 230 degrees Fahrenheit. The meat’s cell walls are not burst by maintaining a low temperature. This makes the meat better and it retains the nutrients as well. The tough collagens in the tissues also get hydrolyzed without overheating of the protein. In a nutshell, the tough tissue gets dissolved in the meat if you cook slowly and at a low heat.

Even though it is a slow process, the results are worth it. In the end, you will have your hands on the best smoked meat which will tantalize the taste buds.

The bottom line

Smoking a meat is a bit of a process. It takes time but the results are fruitful. However, the start may seem to be difficult.  But as soon as you get the hang of it, it will seem interesting.

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