Smoking meat - get professional results at home

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Smoking foods as a means of both cooking and flavoring food ideas are nothing new. In fact, this cooking technique and food idea have been used for thousands of years. Smoking foods have been around since primitive caveman first put fire to meat, the cooking idea and process has been evolving. In modern times, smoke is what makes grilled burger recipes, rib recipes and chicken food ideas taste so great. Smoking food ideas is what makes your holiday hams so colorful and flavorful, and bacon too. Until fairly recently, the delicate balance of cooking meats with the combination of both heat and smoke was reserved for those with expensive commercial equipment or dedicated smoke houses. Just in the last few years, there has become more affordable and easy-to-use smokers available for home use, to help achieve high-quality results from the comfort of your backyards. Still, however, the process of smoking meats for food ideas to impart flavor and color, and to render out fat and leave tender and flavorful meat products behind continues to evolve. In fact, through human ingenuity and experimentation, you can now produce food ideas that are tasty smoked meats at home with little more than special equipment to include either a simple charcoal grill or an oven. You'll want to take a look at all the smoking food ideas, and cooking ideas.

One way of smoking meat for food ideas is the Pellicle Principle. This technique is meats to dry refrigerator. Most smoke masters recommend the food idea and creation of a pellicle before smoking your given meats. The pellicle is a cooking idea that uses a slightly tacky surface that will allow for maximum adhesion of the smoke flavoring to your foods ideas. The simplest way to create a pellicle cooking idea is to allow your meats to dry uncovered in a refrigerator overnight. Overly damp meats will not pick up smoke as effectively as those food ideas that are allowed to develop a pellicle.

The oven method cooking idea is the simplest way for a beginner to maintain the constant and low temperatures that are required to smoke meats is in an oven. The first step to smoking meat in an oven is really with wet soaked wood chips. Depending on what kind of meat that you are cooking and the food ideas and recipe that you are following, you’ll want to select the proper type of wood chips. For pork food ideas, applewood seems to be a pretty popular and safe choice, but again, depending on the food idea or recipe and availability, first you want to select your hardwood, whether it be hickory, oak, mesquite, or whatever. You want to submerge the wood chips in water for at least an hour, and then once soaked, you want to drain the wood chips through a colander. You’ll want to save some of the extra wood chip water in a bowl for future use. To begin cooking your smoked food idea, start by preheating the oven to a standard 250 degrees Fahrenheit. Position the oven rack a notch or two below the middle so that it is closer to the bottom of the oven and allow enough room for the meat food idea you intend to smoke. You'll want to take a look at the Home and Gardening Ideas site for these smoking food ideas and cooking ideas.

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