Smoking

Take your BBQ skills to the next level by adding meat smoking to your arsenal. Many people are hesitant to take this next step, but it’s a lot simpler than it seems and the flavors you’ll be able to add will be absolutely worth it.

If you don’t own a smoker or a grill with a smoker attachment, you can buy a separate smoker box and place it right over your grill grates. Or if you’re the DIY type, there are plenty of ingenious examples and designs online, like a “terra-cotta flower pot smoker”.

Now for our favorite part, choosing the wood flavor or type. There are a multitude of wood types to choose from, and endless possibilities with mixing and matching wood types and ratios. Don’t ever be afraid to try new flavors or combinations, you never know what will turn out to be your “signature recipe”.

Ok, let’s get smoking. Smoking is a bit different from grilling, as in you use an overall lower temperature, but cook the meat for a longer period of time. Temperatures are usually in the 200-275 degree Fahrenheit range and can need up to an hour and half of cooking for every pound of meat you have. During the cooking process, the smoke is your best guide to how things are progressing. Different color smoke can mean different things, as we see below:

  1. Almost invisible smoke, with a bluish tint

This is best and purest smoke to have. In most applications (especially for long smoking), you should strive to achieve this blue “holy grail” of smoke.

  1. White smoke

White smoke is desirable as well, the white color comes from some heavier particles reacting with the light. It works best with thinner or smaller meats, packing a good amount of smoky punch in a short amount of time.

  1. Grey or black smoke

Your fire is starved of oxygen = not good. This often leads to your meat tasting ashy and bitter, so unless you’re into that kind of stuff, allow more air flow!

Assuming you got your beautiful thin blue or white smoke going, all you have left to do is let the meat cook until it reaches your desired temperature, which generally correlate to the following:

You can find the temperature using a meat thermometer, but remember, every time you open your smoker, you lose a substantial amount of heat. So limit the amount of times you check those temps!

Let us cater your BBQ while you sit back and relax – call us today or email us at sarah@culinaryconceptscorp.com.

Culinary Concept #2: Don’t be afraid to taste while you cook, recipes are good but your taste buds are better.