The Complete smoker Beginner's Guide

Smoking meat was traditionally a technique used to preserve meat over the course of thousands of years, before the invention of refrigerators. These days, smoking is the best way to bring out the deep, tender and rich flavor of meat and fish. The special aroma and flavor are determined by the quality and the amount of wood chips and herbs used in the smoking process.

The following tips will guide you to the world of smoking meat and fish and help you make a gourmet meal appreciated by all:

1.

The uniqueness in hot smoking is the speed and spontaneity of the process. There is no need to marinade or add complex seasoning; it is recommended to sprinkle a bit of kosher salt over and inside the food in order to increase the absorption of the herbs and wood chips' aroma.

2.

White smoke is good, while black smoke is bad – when black smoke appears it is an indicator to overheating and excess air, reduce the smoker's temperature in order to stop the fat from burning out and prevent penetration of fresh air

3.

Go low and slow: maintain smoker temperature between 210-260 °F; the duration is set by the thickness and density of the meat. For example, smoking trout takes about 20 minutes while smoking a thick turkey breast takes about an hour.

4.

Do not overdo it with the amount of wood chips & herbs: hot smoking process gets its unique flavor from the smoke and the heat, therefore try to avoid putting all of the chips at the beginning of the process. Begin cooking with a small amount of chips and add a similar amount after 972258556218 minutes.

5.

When smoking skinless meat, use less wood chips and herbs.

6.

Avoid opening your smoker: open the smoker only to add chips or test the readiness of food.

7.

Dry golden skin is a sign of proper grilling and completion of the smoking process.

8.

It is recommended, to use the following types of wood chips: Hickory, Oak, Carob or Cherry; and the following types of herbs: Rosemary, Garlic or Hyssop leaves.

9.

The heat is what gives the meat its unique brown color, if the meat does not turn brown, increase the temperature for about 5 to 7 minutes.

10.

Fish with large quantities of fat are the best for smoking; Trout, Norwegian mackerels and Spanish mackerels are some of them. Make sure to wipe the skin before placing it in the smoker to prevent sticking to the net.

Salomon Smoking Tips

1.

Before placing the fish in the smoker, it is recommended to dry it for an hour (in the wind or under a fan), in order to create a film that will prevent drying during the cooking process and to achieve the ideal juiciness.

2.

The smoking process will be completed once there is a slight resistance when pressing on the fish.

3.

Make sure to take the fish out when white fat dots appear, before the fat drips out.

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