This Picture Guide Will Teach You Everything You Need to Know About Using a Smoker

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   Acquire your smoker Common types of smokers include those that run on electricity, charcoal, gas, or water, and they can be used to smoke anything from jerky to turkeys.

   • In general, electric and gas smokers will finish the cooking process of meat a little bit quicker than the other types.
   • If you just bought a smoker, you need to put it together right away. It is imperative that you pay close attention to both the fire box and the air vents. These are necessary components of the smoker; if they are damaged, it may result in a fire or the spoilage of the meat.

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   Prepare your smoker for use before you start cooking with it.

   • In order to get a fire going, you will need to use the fire box. Raise it to a temperature of 400 degrees Fahrenheit (204 degrees Celsius), then bring it down to 225 degrees (107 degrees Celsius) and let it smoke for a few hours at that temperature. You will be able to eliminate contaminants, and the smoker will have a coating of seasoning.

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   Obtain your wood chips or charcoal from the store. Wood chips are typically used in conjunction with a smoker to produce a flavor similar to smoke. Wood chips come in a number of different varieties, including oak, alder, cherry, hickory, and apple. [1]

   • Make sure there are no chemicals present in the type of wood you select. This also holds true for smoking with charcoal, as the vapors produced by the chemicals will come into direct contact with your meat. Instead of making your own chips from scratch, it is recommended that you start with pre-soaked chips.

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   Find a protected spot outside to put your smoker where it won't pose a threat of starting a fire or endangering anyone's health. You will want to make sure it is outside and protected from gusty winds.

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   Find a recipe for a dry rub or a marinade that you can use on your smoked meat. You should give it a good stir a day before you intend to smoke it.

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   You can either use a rub or a marinade on your meat. [2]

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   Put the meat in a container made of either plastic or glass. Keep it in the refrigerator for at least one night and for up to 24 hours. [3]

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   Prepare your smoker by adding fuel. This may be accomplished with charcoal, a tank of propane gas, or even just an electrical plug.

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   If you are going to use wood chips, go ahead and put them in. Check to see that you have additional supplies nearby so that you can restock the smoking chamber.

   • If you are going to be using a gas smoker, you will need to put the chips inside of a packet made of foil. Make at least six or more holes in the top of the package using a needle. Put the packet in a position where it will be very close to the flame so that it can produce smoke. [4]
   • If you are smoking your meat over water, you can enhance the flavor by adding fresh herbs to the smoking water in a water smoker.

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   Get the fire going. You'll need to make sure that air can circulate around the wood or charcoal, so make sure the air vents are nice and wide open. Then, allow it to heat for a minimum of twenty to thirty minutes.

   • Your fire will quickly reach high temperatures of 400 degrees, but you will want it to cool down to a lower temperature after it has reached those high temperatures. After half an hour, adjust the air vents so that they are nearly closed in order to prevent fire and promote the burning of wood or coal.

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   Your target temperature should be somewhere between 82 and 135 degrees Celsius (180 and 275 degrees Fahrenheit). The temperature should be adjusted according to the type of meat being smoked, the size of the individual meat pieces, and the type of smoker being used.

   • For instance, fish should be smoked at a temperature that is lower than that of beef. When compared with smaller pieces of beef jerky, a large pork shoulder can tolerate a higher temperature.
   • Since electric and gas smokers typically cook at higher temperatures, reduce the amount of heat to a lower setting.

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   Place the meat on a smoking rack, or multiple smoking racks, as appropriate.

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   Only one to two times per smoking session should you check on the meat. It is necessary for you to check on the fuel and wood chips in order to replace them.

   • Keep in mind that whenever you open the smoker, you will allow some of the heat to escape.

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   Smoke roughly 1 to 1 cigarettes per hour. 5 hours for every pound of weight. (0 45 kilograms) of beef [5]

   • If you believe that your smoker cooks at a higher temperature, you should aim for one hour of smoking time for every pound of meat. You also have the option of slow cooking for a longer period of time.

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   Make sure to turn the meat every two to three hours.

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   Apply a bit of the marinade to each side of the meat before you turn it each time.

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   Make sure the meat is still cooking at least an hour before it's supposed to be done. It is to your advantage to undercook the meat rather than overcook it because you can always reintroduce it to the smoker and continue to cook it.

   • Small off-set home smokers have a greater tendency to overcook their food.

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   After checking the meat to ensure that it is cooked through, remove it from the grill. Keep in mind that certain woods can turn meat a redder color, making it more difficult to determine when it has reached the desired doneness.

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