Tips for Using a Backyard Smoker

My first introduction to a Smoker was when a friend of mine shared some smoked Wild Bore that he had made. Needless to say, it was delicious and my Smoker journey began.

Smokers are not difficult to use, but they do require a little more attention and maintenance during the cooking process than a charcoal or gas grill. This section is labeled "How to Use a Backyard Smoker" for a reason. Professional barbecue competitors use much more sophisticated equipment and techniques that can last a full day or more. They are very serious about their barbecue. Some of their Smokers must be towed behind a truck. "How to Use a Backyard Smoker" is targeted at the individual wanting to make some barbecue on the weekend or while entertaining friends. You can easily find Barbecue Smokers that will fit on a porch or deck in a suburban environment. There is additional information in our Types of Barbecue Smokers section.

The smoking process is much different from grilling. When smoking, low heat and a much longer cooking cycle are the keys to success. Typically, you will grill at much higher temperatures, perhaps 400 degrees and above. When smoking, temperatures are usually in the 200 to 275 degree range. For large cuts of meat, it takes about 1 to 1.5 hours of smoking for each pound of meat. Cooking time varies based on the exact temperature and the type of smoker. With my small Vertical Water Smoker, I find that cooking times are longer that this 1 to 1.5 hour average.

The cooking time will extend if you are regularly opening the smoker. When grilling you will open the grill lid many times to turn the meat and make sure there are no flare-ups. However, when smoking you want to minimize the number of times when opening the door. Temperatures are lower and the meat is further away from the heat source, so flare-ups are not common and the need to turn to turn the meat is only about one to two times during the cooking cycle. Each time you open the smoker door heat escapes and the cooking duration extends.

10 Tips for Perfect Smoked Meat

1. Apply your Dry or Wet Rub the night before you start smoking and let your meat marinate in the refrigerator.
2. The meat on the lower racks in the smoker will cook quicker than the meat on the higher racks.
3. You will need to rotate the meat about half way through a four hour cooking process. When cooking for longer periods, we never rotate more than 3 times. Rotating the meat will help ensure that all parts of the meat are cooked evenly. If you use a smaller smoker like I do, you will probably have to add more charcoal/wood and you may want to turn the meat at this time to reduce the number of times the door is opened.
4. Try to minimize the number of times you open the smoker door. Each time you open the door, heat escapes and extends the cooking duration.
5. Apply a mop to keep the meat moist during the cooking process. A mop is typically a sauce or liquid that is thinner than a BBQ Sauce) applied to the meat during the smoking process. It can be as simple as some apple juice mixed with water or it can be more sophisticated. The mop helps to keep the meat moist. Our friends over at Knox Spice Co have a recipe for a mop. To minimize the amount of heat escaping when you open the Smoker, apply the mop when rotating the meat and/or adding charcoal/wood to the Smoker.
6. Even though smoking temperatures are significantly less than a grill, you should still use gloves when handling anything inside the smoker (I have burnt my fingers more than the one time it should haven taken to learn this).
7. Consider where you place the smoker. I live in a zero lot subdivision and my smoker is on the patio. The first placement was too close to my fireplace vent and when I lit the smoker the aroma filled the house. Also, the smoker is used for hours, perhaps, 6 to 12 at a time. As a result, it should be placed in a low traffic area.
8. Don’t use charcoal with lighter fluid presoaked in the briquettes, such as Match Light. The lighter fluid taste will be transferred to the meat.
9. If using a Water Smoker, use hot water in your smoker water pan. Cold water will lower the temperature and results in extending the cooking time.
10. Apply your barbecue sauce in the last 30 to 45 minutes of cooking. If you apply it any sooner, it will turn black on the meat.