Meat Smoking Tips: The Complete Beginner’s Guide


Welcome to the world of smoking meat! Smoking is a great way to add depth of flavor to your meats and create delicious, tender cuts that are perfect for any occasion. In this guide, I will walk you through everything you need to know to get started, including the equipment, techniques, and tips that will help you create mouthwatering meats every time.

First, let’s talk about the equipment you will need. A smoker is the most important piece of equipment, and there are many different types to choose from, including electric, propane, and charcoal. If you choose a charcoal smoker, you will also need a charcoal chimney to start your charcoal. Wood is also an important element in smoking, and you can choose from a variety of types such as hickory, mesquite, apple, and more.

In addition to the smoker, you will also need an external thermometer and an instant-read thermometer. These will help you monitor the temperature of your smoker and the meat, which is crucial for smoking.

There are also a few important techniques you will need to learn. Wrapping is the process of covering the meat with foil or butcher paper to help it retain moisture and keep it from drying out. Spritzing is the process of misting the meat with a liquid such as apple juice or vinegar to add flavor and moisture.

When it comes to smoking meat, it’s important to remember the phrase “low and slow.” This means that you should smoke your meats at a low temperature over a long period of time. Cooking to temperature, not time, is crucial for achieving the perfect texture and flavor.

What is Low and Slow Cooking?

Low and slow cooking refers to the process of cooking meats at a low temperature over a long period of time. The low temperature allows the meat to cook more evenly and helps to prevent it from drying out, while the slow cooking time allows the flavors to fully develop and penetrate the meat.

This method is often used for cuts of meat such as brisket, pork shoulder, and ribs, which can be tough and require longer cooking times to become tender. The most common temperature range for low and slow cooking is between 225-250°F (107-121°C) and it can take several hours to several days depending on the cut of meat and desired doneness.

Essential Tools for Smoking Meat

Here is a table of accessories that are considered “must-haves” for smoking meat:

AccessoryDescriptionUse
SmokerA device used to smoke meatUsed to smoke meat over low heat, creating a flavorful and tender finished product
External Digital Dual Probe ThermometerA thermometer with two probes, one for the meat and one for the smokerUsed to monitor the internal temperature of the meat and the temperature of the smoker
Instant Read ThermometerA thermometer that can quickly and accurately measure the internal temperature of meatUsed to check the internal temperature of meat to ensure it has reached a safe temperature and to determine when the meat is done.
Foil or Butcher PaperA material used to wrap meatUsed to help retain moisture and to speed up the cooking process for certain cuts of meat
Spray BottleA container used to hold liquid and dispense it in a fine mistUsed to apply a light coating of liquid such as apple cider vinegar or apple juice to the meat during the smoking process to add flavor and moisture.
Mini Mop and BucketA small mop and container used for holding liquidUsed to apply a light coating of liquid such as a mop sauce to the meat during the smoking process to add flavor and moisture.
WoodHardwood logs, splits or chips that are used to smoke meatUsed as a fuel source to smoke meat, adding flavor and aroma to the finished product.
CharcoalA fuel source made of compressed and carbonized woodUsed as a fuel source to smoke meat, adding flavor and aroma to the finished product.
Heatproof Barbecue GlovesGloves that can withstand high heatUsed to handle hot items such as meat and smoker parts without burning your hands.
Grill ToolsTongs, bear claws, spatulas, etcUsed to handle and move meat around on the grill or smoker.
Grill BrushA tool used to clean the grates of a grill or smokerUsed to keep the grates of the grill or smoker clean, ensuring that the meat cooks evenly and doesn’t stick.
Aluminum PansPans made of aluminum that can withstand high heatUsed to catch drippings from the meat, and also to hold liquids or ingredients to add extra flavor to the meat.

Common Smoking Meats

Smoking meats is a popular method of cooking that can be used to create a wide variety of delicious dishes. Here are some of the most common meats that are smoked, along with estimates of how long they typically take to smoke:

  • Brisket: Brisket is a cut of beef from the lower chest area and it’s one of the most popular meats to smoke. Brisket typically takes around 12-18 hours to smoke, depending on the size of the brisket and the desired level of doneness.
  • Pork Butt (also known as Pork Shoulder): Pork butt is a cut of meat from the shoulder of the pig and it is often used to make pulled pork. Pork butt typically takes around 8-12 hours to smoke, depending on the size of the roast and desired level of doneness.
  • Turkey: Smoking turkey is a great way to add flavor and moisture to the meat. Turkey typically takes around 2-3 hours to smoke, depending on the size of the turkey and desired level of doneness.
  • Ribs: Ribs are a classic choice for smoking, and there are a variety of types of ribs, such as pork ribs, beef ribs, and lamb ribs. Ribs typically take around 3-4 hours to smoke, depending on the type of ribs and desired level of doneness.
  • Chicken: Smoking chicken is a great way to add flavor and moisture to the meat. Chicken typically takes around 2-3 hours to smoke, depending on the size of the chicken and desired level of doneness.
  • Salmon: Smoking salmon is a great way to add flavor and moisture to the fish. Salmon typically takes around 30 minutes to 1 hour to smoke, depending on the size of the fish and desired level of doneness.
  • Tri-Tip: Tri-tip is a triangular cut of beef from the sirloin, it’s a popular cut for smoking. Tri-tip typically takes around 2-3 hours to smoke, depending on the size of the roast and the desired level of doneness.

It’s worth noting that the above time estimates are approximate and can vary depending on factors such as the size of the meat, the temperature of the smoker, and the desired level of doneness. Therefore, it is essential to monitor the internal temperature of the meat with an instant-read thermometer and use the temperature as a guide rather than the cooking time.

Here is a table of some of the most popular smoking meats, along with their average weight, cooking time, and cooking temperature:

Meat TypeAverage WeightCooking Time (hours)Cooking Temperature (°F)
Brisket8-10lbs12-18225-250
Pork Butt (Shoulder)5-8lbs8-12225-250
Ribs (Pork)2-3lbs per slab3-4225-250
Ribs (Beef)2-3lbs per slab4-6225-250
Turkey12-15lbs2-3225-250
Whole Chicken4-5lbs2-3225-250
Tri-Tip2-3lbs2-3225-250
Salmon1-2lbs30 min-1 hour125-135
Wings1-2lbs1-2225-250

Various Smokers

There are many different types of smokers that can be used to smoke meat, each with its own unique advantages and disadvantages. Here’s a brief overview of some of the most popular types:

  • Kettle Grills: Kettle grills, such as Weber grills, can be used for smoking meat by using an indirect setup and wood chunks. The indirect setup is achieved by placing the meat on one side of the grill and the charcoal on the other side, so the meat is not directly over the heat source. The snake method or minion method is a way to set up the charcoal, where you place lit charcoal on one side of the grill and then add unlit charcoal on top, so that it slowly burns over a long period of time.
  • Drum Smokers: Drum smokers are large, cylindrical smokers that are typically made from steel. They are often used for smoking large cuts of meat, such as brisket and pork shoulder. They can be fueled by charcoal, wood, or gas, and they typically have a large cooking area and good temperature control.
  • Kamado Ceramic Smokers: Kamado ceramic smokers are similar to drum smokers in that they are large and cylindrical, but they are made from ceramic instead of steel. They are often used for smoking large cuts of meat, such as brisket and pork shoulder. They can be fueled by charcoal and wood, and they typically have a large cooking area and good temperature control.
  • Water Smokers: Water smokers are large, cylindrical smokers that have a water pan in the bottom. The water pan helps to keep the temperature of the smoker stable and it also adds moisture to the meat. Water smokers can be fueled by charcoal, wood, or gas, and they typically have a large cooking area and good temperature control.
  • WSM (Weber Smokey Mountain): A WSM is a type of water smoker that is made by Weber. It is a bullet-shaped smoker that has a water pan in the bottom, and it can be used to smoke large cuts of meat.
  • Pellet Grills: Pellet grills use compressed wood pellets as a fuel source. They have an electric auger that feeds the wood pellets into the grill, and they have good temperature control. They are often used for smoking large cuts of meat, such as brisket and pork shoulder.
  • Electric Smokers: Electric smokers are easy to use, they have good temperature control, and they are often used for smoking fish and poultry. They typically have a smaller cooking area than other types of smokers.
  • Gas Smokers: Gas smokers are similar to electric smokers in that they are easy to use, they have good temperature control, and they are often used for smoking fish and poultry. They typically have a smaller cooking area than other types of smokers.
  • Offset Smokers: Offset smokers are large, barrel-shaped smokers that have a separate firebox attached to one side. The firebox is used to hold the charcoal or wood, and the smoke is drawn through the smoker and over the meat. Offset smokers are often used for smoking large cuts of meat, such as brisket and pork shoulder.

Each smoker has its own unique characteristics and can be used in different ways. The key is to find the right smoker that suits your needs and preferences.

Here is a table of the price range for some of the most common smokers:

Smoker TypePrice Range
Kettle Grill$50 – $500
Drum Smoker$150 – $800
Kamado Ceramic Smoker$300 – $1,500
Water Smoker$150 – $500
WSM (Weber Smokey Mountain)$300 – $800
Pellet Grill$400 – $2k plus
Electric Smoker$100 – $800
Gas Smoker$150 – $800
Offset Smoker$300 – $2k plus

Different Types of Smoking Wood

There are many different types of smokers that can be used to smoke meat, each with its own unique advantages and disadvantages. Here’s a brief overview of some of the most popular types:

  • Kettle Grills: Kettle grills, such as Weber grills, can be used for smoking meat by using an indirect setup and wood chunks. The indirect setup is achieved by placing the meat on one side of the grill and the charcoal on the other side, so the meat is not directly over the heat source. The snake method or minion method is a way to set up the charcoal, where you place lit charcoal on one side of the grill and then add unlit charcoal on top, so that it slowly burns over a long period of time.
  • Drum Smokers: Drum smokers are large, cylindrical smokers that are typically made from steel. They are often used for smoking large cuts of meat, such as brisket and pork shoulder. They can be fueled by charcoal, wood, or gas, and they typically have a large cooking area and good temperature control.
  • Kamado Ceramic Smokers: Kamado ceramic smokers are similar to drum smokers in that they are large and cylindrical, but they are made from ceramic instead of steel. They are often used for smoking large cuts of meat, such as brisket and pork shoulder. They can be fueled by charcoal and wood, and they typically have a large cooking area and good temperature control.
  • Water Smokers: Water smokers are large, cylindrical smokers that have a water pan in the bottom. The water pan helps to keep the temperature of the smoker stable and it also adds moisture to the meat. Water smokers can be fueled by charcoal, wood, or gas, and they typically have a large cooking area and good temperature control.
  • WSM (Weber Smokey Mountain): A WSM is a type of water smoker that is made by Weber. It is a bullet-shaped smoker that has a water pan in the bottom, and it can be used to smoke large cuts of meat.
  • Pellet Grills: Pellet grills use compressed wood pellets as a fuel source. They have an electric auger that feeds the wood pellets into the grill, and they have good temperature control. They are often used for smoking large cuts of meat, such as brisket and pork shoulder.
  • Electric Smokers: Electric smokers are easy to use, they have good temperature control, and they are often used for smoking fish and poultry. They typically have a smaller cooking area than other types of smokers.
  • Gas Smokers: Gas smokers are similar to electric smokers in that they are easy to use, they have good temperature control, and they are often used for smoking fish and poultry. They typically have a smaller cooking area than other types of smokers.
  • Offset Smokers: Offset smokers are large, barrel-shaped smokers that have a separate firebox attached to one side. The firebox is used to hold the charcoal or wood, and the smoke is drawn through the smoker and over the meat. Offset smokers are often used for smoking large cuts of meat, such as brisket and pork shoulder.

Each smoker has its own unique characteristics and can be used in different ways. The key is to find the right smoker that suits your needs and preferences.

Wood TypeFlavor ProfileMeat Pairing
OakMild, slightly sweet, and smokyPork, beef, poultry, and game
MesquiteStrong and earthy, with a hint of sweetnessBeef, poultry, and game
HickoryStrong, smoky, and slightly sweetPork, beef, poultry, and game
MapleMild, slightly sweet, and smokyPork, poultry, and game
PecanMild, nutty, and slightly sweetPork, poultry, and fish
CherryMild, slightly sweet, and fruityPork, poultry, and fish
AppleMild, slightly sweet, and fruityPork, poultry, and fish
PeachMild, slightly sweet, and fruityPork, poultry, and fish
AlderMild, slightly sweet, and smokyFish, poultry and game
LemonMild, slightly acidic, and fruityFish, poultry and game

Basic Kettle Grill Setup for Smoking Meat

Here’s a step-by-step guide on how to set up a kettle grill for smoking with an indirect setup and a few chunks of wood:

  1. Start by lighting a chimney starter filled with charcoal. Once the charcoal is fully lit and covered in gray ash, pour it into one half of the kettle grill.
  2. Place a drip pan on the other half of the grill, directly under the grates where the meat will be placed. This will catch any drippings from the meat and also help to keep the temperature steady.
  3. Place a few chunks of wood on top of the charcoal. You can use any type of wood you prefer, but it’s recommended to use hardwoods such as hickory, mesquite, apple, or cherry for a stronger flavor.
  4. Place the grates over the drip pan and charcoal, and put the meat on the grates, directly over the drip pan.
  5. Close the lid of the grill and adjust the vents to create an indirect cooking setup. To do this, open the top vent fully and open the bottom vent halfway.
  6. Check the temperature of the grill with a thermometer. You want to maintain a temperature of around 225-250°F (107-121°C) throughout the smoking process. Adjust the vents as necessary to maintain the desired temperature.
  7. Smoke the meat for the desired amount of time, checking the internal temperature of the meat with an instant-read thermometer.
  8. Once the meat has reached the desired temperature, remove it from the grill and let it rest for 10-15 minutes before slicing and serving.

It’s worth noting that the above instructions are general and may vary depending on the type of kettle grill you are using and the size of the meat. Always keep an eye on the temperature of the grill and the meat and adjust the vents as necessary to maintain the desired temperature.

Rubs and Seasonings

Barbecue rubs are a blend of spices and seasonings that are applied to meats before smoking or grilling. They are important because they add flavor, depth, and complexity to the meat, and they also help to form a flavorful crust or “bark” on the surface of the meat.

Rubs are important because they enhance the natural flavor of the meat by adding a variety of different spices and seasonings. They also help to create a flavorful crust or “bark” on the surface of the meat, which is a result of the sugar and other ingredients in the rub caramelizing during cooking. This bark is both flavorful and helps to keep the moisture in the meat.

You can buy pre-made rubs at most grocery stores and online, or you can make your own by mixing together a variety of different spices and seasonings. Here’s a standard dry rub recipe:

  • 2 tablespoons of brown sugar
  • 2 tablespoons of paprika
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 1 tablespoon of dried oregano
  • 1 tablespoon of dried thyme
  • 1 teaspoon of cayenne pepper (optional)
  • Salt and pepper to taste

There are many different types of rubs, and the ingredients and ratios can vary widely. Some popular types include:

  • Aaron Franklin Texas Style Salt and Pepper Rub: This is a simple rub that consists of equal parts of kosher salt and freshly ground black pepper. It’s a classic and simple rub that is used in Texas BBQ.
  • Complex Rubs: These rubs are more complex, and they typically contain a variety of different spices and seasonings. They can include ingredients such as brown sugar, paprika, garlic powder, onion powder, cumin, and more. These rubs can be used for a variety of different meats and can be adjusted according to taste.

It’s worth noting that the rubs are not only used for smoking, but also for grilling, roasting, and even cooking in the oven. The choice of the rub will depend on the type of meat, the desired flavor profile and the cooking method.

Binders

A binder or slather is a technique used in smoking and grilling meats where a liquid or paste is applied to the surface of the meat before applying a dry rub or seasoning. The binder helps to create a more flavorful crust on the meat and also helps to hold the dry rub or seasoning in place. The binder is typically applied to the meat just before cooking.

There are a few different types of binders and slathers that can be used, including mustard, olive oil, Worcestershire sauce, beer, or yogurt. Mustard and olive oil are among the most common because they are easy to find, have a neutral flavor and help to create a nice bark on the meat.

The benefits of using a binder or slather include:

  • Helps to hold dry rub or seasoning in place: a binder or slather helps to make sure that the dry rub or seasoning adheres to the meat, which results in a more flavorful crust.
  • Creates a flavorful crust: As the binder or slather is applied to the meat, it helps to create a flavorful crust on the surface of the meat during cooking.
  • Can be used to add additional flavor: Some binders, such as mustard or Worcestershire sauce, can be used to add additional flavor to the meat.
  • Helps to retain moisture: Binder or slather can help to retain moisture in the meat during cooking, which can help to prevent it from drying out.

The binder or slather is usually not very noticeable in the final taste of the meat, but it can add subtle flavor and help to create a nice bark. The binder or slather should be applied thinly, and it’s important not to use too much as it can overpower the meat’s natural flavor.

The Wrapping Technique

Wrapping is a technique used in smoking and grilling meats where the meat is wrapped in a material such as foil or butcher paper to help it cook more evenly and retain moisture.

Meats that are typically wrapped include brisket, pork butt, and ribs. These cuts of meat are known to have a large amount of connective tissue that needs to be broken down during cooking, wrapping can help to speed up the process and make the meat more tender.

Wrapping is typically done after the meat has reached a certain point in the cooking process, known as the “stall.” This is when the internal temperature of the meat stops rising for an extended period of time. The meat is wrapped in foil or butcher paper, and it is returned to the smoker or grill to continue cooking. The wrapping process usually takes 1-2 hours.

Foil and butcher paper are the two most common materials used for wrapping meat. Foil is a shiny, aluminum material that is used to wrap meats. It is easy to find, inexpensive and it creates a tight seal around the meat, which helps to retain moisture. Butcher paper is a thicker, more breathable paper that is used to wrap meats. It creates a less tight seal than foil, allowing some of the smoke to reach the meat, and it is more expensive than foil.

The pros of wrapping include:

  • Helps to retain moisture in the meat: Wrapping helps to retain moisture in the meat, which can help to prevent it from drying out during cooking.
  • Can speed up the cooking process: Wrapping can help to speed up the cooking process, especially for meats that have a large amount of connective tissue that needs to be broken down.
  • Helps to create a more tender meat: Wrapping can help to create a more tender meat by breaking down the connective tissue.

The cons of wrapping include:

  • Can prevent the meat from developing a crust: Wrapping can prevent the meat from developing a crust, which is a flavorful and desirable texture on the surface of the meat.
  • Can prevent the meat from absorbing smoke: Wrapping can prevent the meat from absorbing smoke, which can affect the flavor of the finished product.
  • Can make the meat too moist: Wrapping can make the meat too moist, which can affect the texture of the finished product.

Wrapping is a technique that can be useful in certain cases, but it’s important to understand the pros and cons of the technique, and how it can affect the final product. It’s always important to monitor the meat’s internal temperature and adjust the wrapping time accordingly.

How to Smoke a Brisket

  1. Trim the brisket, leaving a 1/4 inch layer of fat on the fat cap to help keep the meat moist during cooking.
  2. Apply a binder, such as mustard or a mixture of oil and vinegar, to help the rub adhere to the meat.
  3. Apply a dry rub, consisting of a mixture of spices such as salt, pepper, paprika, and cumin, to the brisket.
  4. Allow the brisket to come to room temperature before cooking, about 1 hour.
  5. Preheat the smoker to a temperature between 225 to 250°F.
  6. Throw wood, such as oak or pecan, onto the fire to add flavor to the smoke.
  7. Place the brisket in the smoker and cook for several hours, leaving it untouched to develop a bark.
  8. After 4 or 5 hours, begin to spritz or mop the brisket with a liquid such as apple juice or beef broth to keep it moist.
  9. Once the bark is formed and the internal temperature of the meat has reached somewhere in the 160°F range, wrap the brisket in foil or butcher paper to help trap in the moisture and help the meat to cook more evenly.
  10. Continue cooking until the internal temperature of the meat reaches between 195 to 205°F or until it is tender when tested with a fork or meat thermometer.
  11. Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing and serving.

Common Mistakes Beginner’s Make

  1. Opening the smoker lid too frequently, causing temperature fluctuations and preventing the meat from cooking evenly.
  2. Over-spritzing or mopping the meat, which can cause the temperature to drop and lead to a longer cook time.
  3. Double salting the meat, either by using a dry brine with salt or using a store-bought rub that is high in salt.
  4. Relying on the factory thermometer in the smoker, which can be inaccurate and should be calibrated with an external thermometer.
  5. Not allowing the meat to come to room temperature before cooking, which can lead to uneven cooking.
  6. Not monitoring the meat’s internal temperature and instead relying on time-based instructions.
  7. Not resting the meat after cooking, which can cause the juices to flow out and lead to dry meat.
  8. Using the wrong type of wood for smoking, which can lead to an overpowering or off-putting flavor.
  9. Not cleaning and maintaining the smoker properly, which can lead to poor results and uneven cooking.
  10. Not adjusting the cooking time and temperature for the size and cut of the meat being smoked.

How to Choose Your Smoker 

There are dozens of different smokers available on the market, and choosing the right smoker can be overwhelming. There are a number of questions you need to ask yourself before deciding on the smoker:

  1. Will you be cooking in a cold climate? 
  2. How often will you cook for a crowd?  
  3. Are you happy to babysit a smoker all day?  
  4. Do you want a “set-and-forget” smoker.  
  5. Do you want a versatile cooker that can smoke, grill and bake?  
  6. Do you want a smoker that you can easily move around?  
  7. What fuel source? There are five main types: charcoal, wood, pellet, gas and electric.

Charcoal  Smokers

Charcoal smokers are the most common smokers and use either lump charcoal or briquettes as the fuel source. This form of cooking requires a little work to manage a fire and maintain a steady temperature. They include:

  • Kettle Grills/Weber kettles
  • Barrel smokers/ Ugly Drum Smokers
  • Kamado/Egg smokers
  • Bullet/Vertical smokers

Wood Smokers 

These smokers are commonly called offset smokers or stickburners and are for the more advanced pitmasters. Wood is the primary heat and smoke source, which is why stickburners produce the best, most pure form of smoked meat.  

Wood smokers are difficult to control, so they’re not recommended for beginners. Wood burns unevenly and causes lots of temperature fluctuations. You generally work your way up to a stick burner once you have mastered the basics of meat smoking. Also, stickburners are expensive. Expect to pay over a thousand dollars for a decent offset smoker.

Electric Smokers 

Electric smokers are a great introduction to meat smoking and are a true “set-and-forget” smoker that is as simple to use as a conventional oven. Although these smokers are convenient, they don’t produce the same level of smoked flavor as a charcoal or wood smoker. Electric smokers use wood chips to generate smoke. 

It’s common for smoking enthusiasts to have many different types of smokers, because every smoker has a different purpose. Electric smokers allow you to smoke meat on days when you wouldn’t normally smoke meat, and you can use them all year round.

Gas Smokers

Gas smokers are like electric smokers, but the only difference is they run on propane instead of electricity. Gas smokers are affordable and are a suitable entry level smoker. However, you’re not going to get the same infused smoke flavor that you would in a charcoal or wood smoker. 

Pellet Smokers

Pellet smokers, aka, pellet grills are one of the more expensive “set-and-forget” smokers on the market. Pellet grills look similar to an offset smoker or a regular hooded barbecue. These smokers are dead simple to operate. All you need to do is fill the pellet hopper with wood pellets and turn it on. Traeger’s are the most popular pellet smokers.

Don’t Buy a Cheap Smoker 

Often beginners make the mistake of buying a cheap smoker from the store. These el’cheapo smokers look fantastic in the display room, but once you fire them up, you’ll realize quickly that they are a nightmare to control. If you’ve already purchased a cheap smoker, it’s not the end of the world. With a few modifications, they are a good way to learn the basics of meat smoking. However, if you’re on a tight budget, there are plenty of other good options available, so don’t waste your money on an el’cheapo.

Charcoal Fire

Depending on what type of smoker you have, the process of starting a fire is much the same. Lump charcoal and briquettes are the two types of coal available. I do not recommend using lighter fluid to start a fire because this can affect the taste of the meat. 

Lump Charcoal

Lump charcoal burns hotter and longer than briquettes and most people agree lump adds a better flavor to your meat. The great thing about lump is it can be re-used if you have to put the fire out. The challenge with lump is the coal is all different shapes and sizes, which makes the fire burn unevenly. A small axe is helpful to cut the lump into smaller pieces. 

Briquettes

Charcoal briquettes are golf ball sized lumps of coal that are commonly used in kettle grills. Unlike lump charcoal, briquettes burn evenly, which makes the fire easier to control. Briquettes give off bad smoke when they are igniting, but once they are lit, they produce little or no smoke. For long cooks, arrange briquettes in the Snake Method or the Minion Method. 

Charcoal Chimney

If you have a charcoal smoker, a chimney is one of the most important accessories you can purchase. A charcoal chimney is a tube-like metal cylinder with holes in the sides and is used to pre-light charcoal. Not only does a chimney make lighting coal easy, but it is also a handy measuring tool. One full chimney of charcoal will give you a certain temperature and time. 

Wood Fires

Wood fires produce the best smoked meat and are the purest method of smoking meat. Offset smokers have a separate firebox “offset” to the side of the cook chamber. Stickburners use logs as the primary source of fuel for heat and smoke. Some people pre-burn their logs before they cook to get rid of any bad smoke from bark, etc. You light a wood fire the same way you would a camp fire, starting with smaller pieces of wood surrounding pieces. As the fire builds, slowly add one log at a time. Offset smokers require regular attention to maintain temperature because wood needs to be constantly fed into the fire.

Smoke 

There is good smoke and there is bad smoke. When smoking meat, you want to make sure your meat is getting the good smoke, otherwise your meat will taste bitter. The smoke from a charcoal smoker will be a mix of wood, coal, water, grease and meat drippings. The fire will put out different types of smoke at different stages, so it’s important to know what to look for. 

The Bad Smoke

In the early stages of the fire, there is usually a thick, white billowing smoke flowing out of the vents. The smoke may also be black or gray in the early stages. You don’t want to add your meat at this stage of the igniting process. To avoid bad smoke, make sure your smoker is cleaned regularly because grease build up can produce bad smoke. 

The Good Smoke

An almost clear, blue-tinged smoke is the most sort after smoke in barbecue. When you are smoking meat for long periods, bad smoke will make your meat bitter. The thin, clear smoke is where the magic happens. When you see this kind of smoke, it’s safe to add the meat. 

Vent Control

The temperature of your smoker is mostly controlled by the vents (dampers). The more oxygen that enters through the intake vent will raise the temperature of the smoker and will lower the temperature when the vents are closed off. Charcoal smokers have two vents, one on the top and one on the bottom. The bottom vent in the intake vent and the upper vent is like a chimney to eliminate smoke and gases. When lighting a fire, it’s helpful to open all the vents and then close them off a little when you reach your target temperature. 

Keep a Smoke Journal

I encourage beginners to keep a smoke journal until they know their smoker well. Take note of everything you do, from the amount of charcoal you use through to the vent settings. 

Water Pan

A water pan is optional and serves two purposes. First, it will add moisture to the cook chamber and help keep the meat from drying out. Second, a water pan will help lower the temperature if your smoker runs too hot. 

Digital Thermometers

The number one meat smoking accessory is a good digital thermometer. A good, wireless, duel probe thermometer will be your best friend and will take all the guesswork out of the cook. A duel probe allows you to measure the temperature of the cook chamber with one probe and the internal meat temperature with the other probe. A thermometer will help you track the temperature of your smoker so you can respond by raising or lowering the temperature through adjusting vents. You can buy a decent thermometer for just over $50 or spend hundreds of dollars on a fancy wi-fi thermometer. 

Internal Meat Temperature

For the safety of you and your family, use an instant-read thermometer to measure the internal meat temperature before serving. The USDA recommends an internal meat temperature of 145°F for fish and steaks and 165°F for poultry. 

Instant-Read Thermometer

An instant-read thermometer is another important meat smoking accessory that will come to appreciate. Instant read thermometers allow you to quickly check the internal meat temperature in different parts of the meat. A large turkey may read 165°F  in the breast but 155°F under the thigh. The only way to check is by sticking a thermometer into different parts of the meat. 

Brines

Soaking meat in a salty brine will make the meat tender and add extra flavor. Brining prevents meat from drying out, especially poultry, which has a tendency to lose moisture. Brines also tenderizes tougher cuts and helps relax all the muscle fibers in the meat. There are several ways to brine. 

Wet Brining

A wet brine is when meat is soaked overnight in a salt and water solution. Zip-lock bags are the easiest way to wet brine your meat pro to cooking. 

Marinading

A marinade is a way of adding flavor to the inner layers of the meat and usually contains salt, sugar and oils. Marinades not only add flavor but also help the meat stay moist. 

Dry Brining

Dry brining is just rubbing salt into the meat several hours prior to cooking. This helps tenderize the meat and adds flavor. 

Injecting

If you really want the salt or marinade to penetrate the surface, then injecting is another effective method. Meat injectors are inexpensive and simple to use. You can inject meat with melted butter, broth, salt water, or whatever you fancy. 

Brisket

Brisket is the ultimate chunk of meat to smoke and the most prized of every pitmaster. Packer’s cut brisket is the most commonly used and is a tough cut of meat. However, when cooked low and slow for 10-hours, all the fat and gristle render into the most tender, succulent meat imaginable. Brisket needs a lot of time and attention, and if you dry it out, it won’t taste very good. Brisket isn’t the best meat for the beginner, but it’s definitely something to aspire towards. Before you tackle a brisket, make sure you have a good understanding of your smoker and how to control the temperature. 

Ribs

Ribs are the holy grail of barbecue and there are many styles and types that are commonly smoked. Beef and pork are the most popular ribs, however, pork ribs have multiple styles and cuts. The most common are: 

  • St. Louis Ribs
  • Baby Back Ribs
  • Spare Ribs
  • Kansas City Style Ribs
  • Rib Tips
  • Riblets
  • Button Ribs
  • Country-Style Ribs
  • Rib Roast

The 3-2-1 Rib Method 

Ribs take 6-hours to cook at 225°F using the 3-2-1 method. This method is a formula where for the first three hours, the ribs are cooked uncovered. The ribs are wrapped in foil for the second two-hour phase and then unwrapped and basted for the last hour. 

Pork Butt

Pork butts are a popular cut of meat to smoke and are what is used to make pulled pork. Pork butts go by a lot of different names but are pork shoulders. Pork butts are great for beginners because they are known to be very forgiving if the temperatures fluctuate. Pork butts will take about 5-hours low and slow and can be shredded into pulled pork with meat claws. 

Turkey

Smoked turkey is always a winner at Thanksgiving, and it’s not complicated. It only takes about 4-hours to smoke a turkey at 275°F. Cherry wood will make your turkey is lovely mahogany color great for presentation. For the best results, brining the turkey the day before cooking will make it moist and add amazing flavors. 

The Best Meat Cuts For Beginners to Smoke

If your new to smoking meat, my suggestion is to start small on cheaper cuts of meat before buying a packer brisket or a set of baby back ribs. You’re better off making the mistakes on inexpensive cuts and work your way up to the big meats. Here is a list of meats that are recommended for beginners: 

Chicken Pieces

Wings, drums and thighs taste amazing when smoked and will only take a few hours. This will also give you a chance to experiment with different woods, rubs and brines. 

Whole Chickens

Whole birds are a great to smoke as a first attempt at a roast. Chicken is inexpensive, and a turkey is only a small step up from a chicken. It should only take 2-3 hours to smoke a whole chicken. Spatchcocking chickens will make it easier to cook evenly and cook faster. 

Smokehouse Burgers

The first attempt at meat smoking at home was with homemade burgers. They were the best burgers I have ever had, and I’ve been hooked on smoking meat ever since. You can use burgers from the store, but homemade is much better. Burgers take about 1.5 hours to smoke at 275°F.

Pork Belly Burnt Ends

Pork belly burn ends is one of my favorite meats to smoke and it’s super easy. Burnt ends are pork belly strips cut into chunks and smoked for 4 hours at 225-250 °F. The sweet sauce makes this dish.

Sausages

Sausages are easy to smoke an add an extra shot of smoked flavour. You can use just about any sausage, but the best are Bratwurst, Chorizo, Weisswurst, Boudin Blanc, Italian and Breakfast sausages. Apply some meat rub and smoke at 220-230 °F for about an hour.

Meat Thermometers – Your Most Important Tool

The Beginner’s Guide To Meat Thermometers

The Best Meat Thermometers Under $50 (We List the Top 8 Choices)

The Best Thermometers for Smoking Meat

Best Wi-Fi Meat Thermometers (We Review the 5 Top Models)

Best Instant-Read Thermometers for Smoking (Top 6 Picks)

What Are Automatic Barbeque Temperature Controllers? The Complete Buyers Guide

MEATER Wireless Thermometer – Is It Any Good?

My Favorite Meat Smoking Tools

Thanks for checking out this article. I hope you learned a few things. Here are some of my favorite tools I use when smoking brisket that may be useful to you. These are affiliate links, so if you decide to purchase any of these products, I’ll earn a commission. But in all honesty, these are the tools I recommend to my family and friends who are just starting out.

Meat Thermometer: There are dozens of fancy thermometers on the market, but I still use my trusty TP20. For around $50, I have a high-quality meat thermometer with two probes, and can track the temperature of my smoker with one probe, and my meat with the other probe. The ThermoPro TP20 is an Amazon Best Seller because it’s the easiest thermometer to operate, is durable, highly accurate, and comes with pre-programmed meat settings.

Instant Read Thermometer: Arguably, the second most important tool you need is a fast and accurate instant-read thermometer. These tools play an important role in the latter stages of the cook when the meat needs regular checking in multiple areas. I use the ThermoPro TP19 because it can do everything a ThermaPen can do, but for a fraction of the cost. You can check out the TP19 on Amazon here.

Wireless Thermometer: The latest thermometers on the market have no wires and can be controlled by wi-fi via your phone. Airprobe 3 is the best of this technology.

Butcher Paper: Wrapping brisket in butcher paper has become a huge trend in barbeque thanks to Aaron Franklin. Wrapping your brisket in paper will give you a nice brisket bark. However, you can’t just use any old paper, it has to be unwaxed, food grade paper. You can find it on Amazon here.

Advanced Thermometer and Automatic Temperature Controller: Once you’re ready to take things seriously, the FireBoard 2 Drive is a six-channel Bluetooth/Wi-Fi thermometer that can monitor up to 6 pieces of meat, control and graph your cook sessions on your smartphone, and attaches to an an automatic blower that will convert your charcoal smoker to a set-and-forget. This is one of the most advanced meat thermometers on the market. You can check it out on the FireBoard website here.

Damien

Author and founder at Meat Smoking HQ

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