I SSUE 8
VOLUME 5
AUGUST 2012
Monthly
Newsletter
Smoking 101
The modern method of smoking foods has evolved from a process
of preserving. Long before refrigerators and chemical preservatives,
smoke was used to extend the shelf life of food, particularly meat.
Now days smoking, as it relates to
barbecue is so much more. Smoking
adds flavor, it tenderizes, and it turns
some of the worst cuts of meat into a
wonderful meal.
Most people know about smoked
ham, bacon or fish. In the world of
traditional barbecue, whether it is
Texas or North Carolina, smoking
means something else. In barbecue,
smoking takes anywhere from 1-2
hours up to 20 or even more. To do
the really long smoke will require
the right kind of equipment.
To smoke something you need a
container to hold in the smoke, a
source of the smoke, and some food
to smoke. A smoker can be anything from a hole in the ground to a
$20,000 smoker. The source of the
Smoke is typically hard wood.
What to smoke is purely a matter
of taste. The most popular items
smoked by enthusiasts are ribs,
brisket and pork shoulder. But
don’t limit yourself to these.
You can smoke just about
anything, from nuts to cheese
to steaks. However, the process of smoking has grown
around cuts of meat that
traditionally don’t
...continued on page 2
American Gourmet
Deluxe Offset Smoker
Vendor: Char-broil
Item #483-347
Smoked Beer
Can Turkey
Double the size of the can
for this big bird
and you can smoke a turk
ey on a beer can.
This is a great way to kee
p the turkey moist
by putting steam inside the
turkey while it
cooks. If you’ve tried bee
r can chicken then
you know this is going to
be one great turkey.
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours, 30 min
utes
Yield: Serves 8 to 10
INGREDIENTS
1 whole turkey, about 15
pounds
12 ounces beer plus 2 tab
lespoons
6 bay leaves
2 teaspoons thyme
4 tablespoons brown sug
ar
2 tablespoons ketchup
2 tablespoons white vinega
r
2 teaspoons hot sauce
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon salt
1 teaspoon cayenne pepper
1 24 ounce beer can
PREPARATION
Empty the beer can into ano
ther container.
Cut the top of the can off
and pour in 12
ounces of beer. Add bay
leaves and thyme.
Set aside. Combine 2 tab
lespoons brown
sugar with the paprika, sal
t and pepper. This
is the rub for the turkey. In
another container
combine 2 tablespoons bro
wn sugar, ketchup, vinegar, 2 tablespoons
of beer and hot
sauce. This is your baste
for the turkey while
it cooks. Prepare smoker
for a 6 hour smoke.
...recipe continued on page 2
Smoked Beer
Can Turkey ...continued
Smoke Vault
Vendor: C
AMP CHEF
Item #974-998
come out well with any other
cooking method. A good example
of this is brisket, which is very
tough and not very easy to eat
unless you cook it very slow at a
low temperature.
The basics of smoke are as
follows. You need to practice
good temperature control. Meat smoking is best done in the
range of 200-220 degrees F. To be safe most meats need to be
cooked to an internal temperature of 145 degrees F and poultry to 165 degrees F. However, to get real tender barbecue
you want a higher final temperature, say around 180 degrees
F. Basically smoking is a long process of over cooking tough
meats to get a tender and flavorful meal. It is recommend to
use two accurate thermometers for smoking. One inside the
smoker in the area where the meat sits to tell you the smoker
temperature and one meat thermometer in the meat to tell you
the internal temperature of what you are smoking.
There are two reasons to keep the temperature low. One is
to give the smoke enough time to sink in and the other is to
naturally tenderize the meat. Slow cooking gives the natural
connective fibers in meat time to break down, become tender, and change into basic sugars. This last part is an integral part of barbecue. Collagen, the tough connective tissues
in meat (think gristle) breakdown when cooked slowly into
several types of sugar. This makes the meat sweet in flavor.
Another basic rule of smoking is to place the meat inside
the smoker so that it is surrounded by smoke. You want a
good thick stream of smoke around the meat at all times to
give it the kind of exposure you need to enhance the flavor.
The smoke needs to be moving, always moving to maximize exposure and prevent the smoke from making the meat
bitter because of a build up of creosote.
Smoke
Choose the right
wood to make the
perfect smoke.
Smoke is the third leg of
barbecue, with the other
two being heat and time.
Smoke is the ancient and
time-honored way to add
flavor to anything you can
cook. In ancient times,
smoke was used
to preserve meat
Rub surface of the turkey with the
for long periods of
spice rub.
Try to get as much as you can und
time. Nowadays we
er the skin,
particularly over the breast mea
t. Stand beer
use it to enhance
can up on the smoker grate and
gently set the
the flavor of meats.
turkey over the can so that the
can is comNow while you
pletely inside the cavity of the turk
ey. Make
sure that the turkey stands easily
don’t have to
and doesn’t
sway. The turkey needs to be stab
use prepackaged
le. Once
you have the turkey in the smoker
let it cook
wood chips to add
for about 6 hours at a temperature
around 250
a little smoke to
degrees F. Check for an internal
temperature
in the thigh of about 165 degrees
your fire, you do
F. This is
when the bird is done. Baste the
want to make sure
turkey with
the baste mixture every 2 hours.
that what you’re
using is all wood,
no glues, nails,
chewing gum, etc.
And more than
this you need to pick the right
wood for the job. Different
BBQ Smoker Box
Vendor: Char-Broil
woods leave different flavors.
Item #640-367
Do you burn the wood or not?
When using gas grills it’s best
to put presoaked wood chips in
a smoker box or wrap them in a piece
of aluminum foil with a lot of holes in
it. This keeps your grill from filling up
with ash and clogging the burners. But get
that wood close to the heat. You need the
heat to smolder the wood and this means a
pretty high heat. If you are using a charcoal
grill or smoker then you can either put the wood directly
on the coals (once they’ve heated up) or place them in a box.
Experiment a little and find out what works best for you.
Generally speaking any wood that is hard and free of resin (or
sap) is good for making smoke. If the tree makes fruit or nuts
you enjoy eating then the wood is typically good for smoking.
Some wood, of course make better smoke than others. Woods
like Apple have a mellow flavor and won’t give you much in
a short amount of time but if you’re cooking for a while then
it has time to add that mellow flavor without overpowering
the food. Woods like mesquite are very strong and while it
gives you a good flavor quickly that flavor will become bitter
fast so don’t use too much or for too long.
If you haven’t used wood before, start small. Use a 1/4 cup
of presoaked chips on your grill and see what is does for
you. One of the great things about barbecue is the wide
variety of experimentation that can be done. Wood smoke is
what gives outdoor cooking its outdoor flavor. A great way
to experiment with wood is actually on the grill. Instead of
...continued on page 3
VENDOR:
It’s High
Time Home
Decor & More
risking that 20 hour brisket with a wood
you’ve never tried before, try putting that
wood to test on your grill next time you
cook up some steaks or chops. Make sure
you catch the scent of that wood. If the
smoke is bitter and noxious you probably
shouldn’t be cooking with it.
Woods for Smoking:
Apple is very mild in flavor and gives
food a sweetness. This is good with poultry
and pork. Apple will discolor chicken skin
(turns in dark brown).
Beef Blend
Smoking Chips
Smoking chips with a
blend of cherry, hickory,
and cedar chips
Item #892-913
Ash has a light, unique flavor.
This wood burns fast.
Birch has a similar flavor to maple.
This wood is good with pork and poultry.
Cherry has a sweet, mild flavor that goes
great with virtually everything. This is one of
the most popular woods for smoking.
Hickory adds a strong flavor to meats, so be
careful not to use to excessively. It’s good
with beef and lamb.
Chicken Blend
Smoking Chips
Smoking chips with a
blend of cedar, cherry,
and maple
Item #856-013
Maple, like fruit wood gives a sweet flavor
that is excellent with poultry and ham.
Mesquite has been very popular of
late and is good for grilling, but since it burns
hot and fast, it’s not recommended for long
barbecues. Mesquite is probably the
strongest flavored wood; hence its
popularity with restaurant grills that cook
meat for a very short time.
Oak is strong but not overpowering
and is a very good wood for beef or lamb.
Oak is probably the most versatile
of the hard woods.
Pork Blend
Smoking Chips
Smoking chips with a
blend of alder, maple,
and cedar
Item #860-478
Pecan burns cool and provides a delicate
flavor. It’s a much subtler version of hickory.
Plum is great for poultry and pork.
This wood is similar to hickory but is
sweeter and milder in flavor.
Walnut has a heavy, smoky flavor and should
be mixed with milder flavored woods.
Fish Blend
Smoking Chips
Smoking chips with a
blend of cedar, alder,
and apple
Item #857-490
You can also find other wood
products around made from wine
and whiskey barrels that impart
a very unique flavor.
When should I apply barbecue sauce?
It is a commonly held belief that you
shouldn’t add barbecue sauce to foods
while cooking. If you are smoking this
just isn’t true. It takes more than the
temperature of a smoker to burn barbecue sauce so don’t avoid it for this reason. There are several other great reasons
not to add barbecue sauce too early.
Most true barbecue is served with barbecue sauce as a
condiment and not as an ingredient. Thick barbecue sauces
should be held off to later for the sake of flavor, but not
because it will burn on the meat.
Does bark affect the flavor of smoked foods?
Does bark on hardwood make barbecue bitter? There is no
consensus on whether or not bark affects smoked foods.
Some people will tell you that bark imparts a bitter flavor
while others say it does nothing to the flavor. Different
woods have different barks so remember to always go with
what works best for you.
What’s the difference between wood chips and wood
chunks? The the type of equipment you are using. If you
are not cooking with whole logs of hard wood then the only
way you are going to really get a true smoke flavor in your
smoker is by adding wood to your fire. Whether you have
an electric, gas or charcoal smoker you can add wood to get
the authentic barbecue flavor. Fortunately wood chips and
chunks come prepackaged for your convenience. But which
should you use.
Chips are very small pieces of wood that are great for
small, quick bursts of smoke. Chips, even soaked in water
will burn up pretty fast, create smoke and then disappear.
If you are not smoking for a very long period of time or if
you only want a small amount of smoke flavor then go with
chips. Also make sure you have read the instructions for
your smoker. Some electric and gas smokers are designed
to only handle wood chips.
Chunks on the other had are large pieces of hardwood. Usually less than 2 inches, these pieces are best for creating
smoke over a longer period of time. If you are smoking for
a while then it’s best to use chunks. You’ll get more smoke
and you will get it over a longer period of time without
having to run out and add more every 30 minutes.
Whether you are using chips or chunks you want them to
not burn away too quickly. This creates intense bursts of
smoke that can make food bitter. By soaking wood in water
for about 15 minutes for chips and 30 minutes for chunks
you can slow down the combustion and lengthen the time
...continued on page 4
Cookmaster
Electric Smoker
Vendor: Masterbuilt
Item #212-829
in which the smoke is created.
Make sure you let the wood drip
dry for a few minutes before you
add it to the fire. You want the
wood moist, not dripping wet
What meats are best
for smoking?
Tough, bad cuts of meat are perfect
for smoking. After all that’s how
barbecue got its start with pieces
of meat no one else wanted.
Smoking is a low and slow
process of cooking that uses
smoke to add flavor and to tenderize meats. Smoking usually lasts for
more than an 30 minutes a pound, but
can be longer. Many good, lean cuts of meat would dry out
and become inedible after being cooked for this long. However
many really bad cuts of meat, full of fat and connective tissues
(Collagen) come out tender, flavorful and down right delicious.
Barbecue is based on cheap, bad cuts of meat. The meats of
barbecue are generally beef brisket, pork shoulder and ribs.
These meats are tough, chewy and generally so poor in quality
that they are undesirable for cooking. Barbecue takes advantage
of the high fat and connective tissues in these meats to make
them great. During the long, slow cooking times of smoking the
fat melts and the connective tissue breaks down. This sweetens
the meat and keeps it moist during smoking. Good cuts of meat
like pork tenderloin, a steak, or a good lean roast don’t benefit
from this type of cooking and should be cooked differently.
If you are new to smoking I suggest a small pork shoulder roast
like a Boston Butt or a picnic. Ask your butcher, he’ll know
what you’re talking about. These cuts are generally forgiving
and relatively inexpensive. As you learn you can move to larger
and more difficult cuts and before you know it you’ll master the
art of true barbecue.
Why do I get a bitter flavor on smoked meats?
Why do I get a bitter flavor on smoked meats? The secret of
barbecue is heat, time, and smoke. The secret of great barbecue
and successful smoking is airflow. You need to bring smoke to
the meat but you can’t hold it there for too long. Smoke that
becomes too heavy or stays for too long creates a substance
called creosote. Creosote is thick, oily substance left over by
fire. It not only causes foods to become bitter but it numbs the
tongue when you eat it. If you have ever left a plate of barbecue
with a numb feeling in the tongue it is because of creosote build
up on the meat. To eliminate creosote you need to start with a
clean smoker. A dirty, crusted smoker will help produce creosote. Then you need to make sure that you have proper airflow.
If you have a small water smoker there probably isn’t a lot you
can do to hold in smoke or control how much gets away. If
your smoker has a vent then you need to make sure that enough
smoke is getting out to prevent it from building up.
One way to test for creosote is to hold a glass of ice water in
the stream of smoke coming out of your smoker. If you notice
black specks on the glass after a minute or so
then you don’t have enough ventilation.
Open the vents more to let more air
travel through the smoker. If you
have a vertical water smoker without vents then remove the lid for
a minute to let the smoke escape.
Once you have noticed the creosote
it is time to stop adding wood to the
fire. Reduce the smoke production,
at least for a little while. At this point
you might want to wrap the meat in foil
and allow it to continue cooking without
being exposed to more smoke.
Another way to test for creosote is by
tasting the meat. Take a piece of the
darkest meat along the surface and
put it in your mouth. Let it sit on the
tongue for a little bit. Does it taste
bitter? Does your tongue feel a little
numb? You will usually notice the numbness before you taste the bitterness.
Smoky Mountain
Cooker Smoker
Vendor: Weber
Item #690-677
Once the chemical reaction takes
place the surface of smoked meats
is pretty much ruined. The only hope
you have left is to carve off the blackened edges and eat the interior of the meat.
This is pretty much impossible with ribs,
but can be done with brisket and pork roasts.
Source: http://bbq.about.com/cs/barbecuetips/a/aa032198a.htm