The Theory behind It is Low and Slow
You're probably wondering what gives smoked food its smoky
flavor? What causes the smoke and how does it work? In general,
"low and slow" cooking does not allow you to damage meat.
Because you are smoking the meat at such low temperatures, the
meat never has an opportunity to become overdone because you are
hardly cooking at its done temperature. In other words, if pork
is done at 160 F, it's difficult to overcook it and dry it out
when you are smoking at 200 F. In fact, smoking a pork butt (for
those insanely delicious pulled pork BBQ sandwiches) can take 18
to 24 hours to get the meat to fall apart, but the meat will
neither be dry or overdone. It's really a completely different
way of cooking!
Go Get Your Smoker
There are many types of smokers available on the market, and
they range in price from about £90 up to thousands, but they all
yield the same results-quality smoked food. For home use, a £90
- £200 smoker will suffice. The main difference between smokers
is their storage capacity. There are also different smoking
methods. Some smokers are electric, some use water and steam,
and still others use charcoal and indirect heat. All yield great
results if operated properly.
Where there's Smoke, There's Flavor
Your smoker creates smoke by smoldering soaked wood chips over
its heat source. There are many types of wood chips available on
the market, and each type of wood yields a slightly different
flavor. Some woods complement certain meats better than others.
Here's a sample of the most common woods, the flavors they
yield, and the meats they suit best:
* Alder - light, delicate flavor excellent for salmon, chicken
and pork * Apple and Cherry- sweet, fruity flavor that's great
for poultry, game birds and pork * Hickory - strong, pungent
bacon-like flavor used for beef, pork and ham. This is the most
popular of flavoring woods * Maple - a sweet, smoky flavor ideal
for game meat, poultry and pork * Mesquite - a little sweeter
than hickory, but still strong, this wood is great for richly
flavored meats such as lamb, beef, and duck * Pecan - a subtle,
but rich flavor that complements any turkey or other poultry
In addition to these common woods, there are varieties of exotic
woods such as plum, peach, and guava, and still other chips are
made from wine and bourbon barrels. The options and flavors are
virtually limitless!
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