Gourmet BBQ Sauces, Hot Sauces, Honeys & Spreads
Tips and Techniques 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 bar
becue 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.
6 Easy Steps for Smoking Meat
- Apply your dry rub or wet rub to the meat and let it marinate in the refrigerator overnight.
- Light you charcoal and let the fire burn down. Once the fire is burned down, add some of your favorite smoking wood. Use the vents on your Smoker to stabilize the temperate around 225 to 250 degrees.
- If using a water smoker, add hot water to the water pan. I like to add some rosemary, garlic and sometimes other herbs and spices for additional flavoring during cooking.
- 4. Place you items to be smoked in the Smoker. If using a water smoker, place the meat over the water pan so that the drippings will fall in the water pan.
- Maintain the smoker. You will need to make sure the temperature stays in the 225 to 250 degrees range. If using a small smoker, you will probably need to add charcoal and wood if smoking more than 4 hours. You will also need to turn the meat every 2 to 3 hours. When rotating the meat, also apply a mop.
- During the final 30 to 45 minutes of smoking, apply your favorite Barbecue Sauce.
