4 Ways to Smoke Your Own Meat

1.IN YOUR OVEN WITH WOOD CHIPS AND A BAKING RACK

The first thing to do is to adjust your oven rack to the second to the bottom notch so you don’t burn yourself later! Then, place one layer of soaked wood chips (preferably hickory!) in the bottom of a metal pan. Go ahead and preheat your oven to 250 degrees. Place your meat on a baking rack resting on the metal pan. Using aluminum foil, create a smoke tent that seals in the metal pan and the baking rack. The better the seal, the more deliciously smoked your meat later! If the chips dry out, feel free to add more water to the chips so your meat doesn’t dry out! Leave the meat to smoke for 3 to 6 hours. Check the meat with a meat thermometer. Finally…enjoy!

2. GET A SMOKENATOR TO USE WITH YOUR WEBER KETTLE GRILL

If you already own a kettle grill and are looking to expand your grilling prowess, consider investing in a Smokenator to fit inside your kettle grill and astound your guests with your smoked meats and ‘falling-off-the-bone’ delicious feasts! The Smokenator is one of a few options of meat smokers that work in conjunction with the structure of the kettle grill. This option is perfect for an outdoor summer party!

3.STOVE TOP SMOKED SALMON

Rub your salmon with brown sugar, salt and pepper and leave it to get delicious overnight. Place your soaked wood chips in the bottom of a large wok and then rest your greased grill pan on top of the wood chips. Heat the wok on high until the wood chips start to smoke. Reduce the heat and cover the wok in several layers of tightly sealed aluminum foil. (Hint: the tighter the seal, the smokier and more delicious your salmon!). Cook for 30 minutes and then enjoy! NB: What is accidentally called smoked salmon by some is actually cured or cold-smoked lox! What you are creating with your wok and woodchips will rock your socks!

4. BUILD A FIRE, HANG RIBS FROM CHICKEN WIRE ABOVE FIRE

If all else fails, build an open fire in your outdoor fire pit or in a public fire pit in your community. Place your piece of meat (preferably a rack of ribs for this method) in a loop of chicken wire strung onto a metal rod. Use whatever you have handy to prop the rod up so that the chicken wire (and therefore, your meat) is hanging above your fire and getting maximum smoke factor! For best results, use an aromatic wood like oak or hickory!

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