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Operation: Smoking food
Rules for smoking:
We recommend that most smoking be done at 225 to 250 degrees. We also recommend the use
of an oven thermometer to verify the inside temperature of your smoker and a meat thermometer
to check the temperature of the meat. The heat indicator will give you an indication of the
temperature inside the smoker but it is best to use an oven thermometer to ensure that the
temperature is correct. A good rule of thumb for smoking is to cook the meat for 30 to 45 minutes
per pound. As the weight of the meat increases so will the amount of time needed. For instance,
2 or 3 pounds of meat might take 30 minutes per pound or while 7 or 8 pound will require closer
to 45 minutes per pound. Refer to the temperature chart in the Assembly Manual to make sure
that the meat is at an acceptable temperature.
Types of wood to use for smoke:
1. Always use a hardwood that has been seasoned for at least 6 months.
2. What type of hardwood should you use?
3. Can I use Oak pallets?
4. NO, because pallet wood is dried out before it is used for making pallets. You need the
natural moisture in wood to create flavor in your smoke.
5. Can I use Pine, Cedar or any other wood that smells good?
6.
NO, never use any resin woods.
What are the main items I need to smoke meats?
1. Internal meat thermometer .
An internal meat thermometer is a must to cook large pieces of meat to make sure it is done
internally.
Cooked Ham-140 degrees
Ham, Beef-Med, Ground Beef- 160 degrees
Veal, Lamb, Pork, Beef-Well done – 170 degrees
Poultry- 180 degrees
2. Good tongs or meat hook.
Use a heavy-duty set of tongs to rotate meat in the smoker because in some cases you may
be smoking a very large cut of meat. I prefer a meat hook for ease of use and it does not
knock any rub or sauce off of the meat.
3. Good oven mitts.
Heavy-duty mitts will assist you in moving hot smoker racks and large pieces of meats and
assist in adding water and wood chips.
4. Aluminum foil.
When the outside color of your meat product is at your desired color or look to suit your taste,
wrap meat product in aluminum foil to keep any more wood resins from turning your meat any
darker.
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