Smoking is one of the most popular methods of grilling meat. Smoking gives the meat a natural smoky flavor. Wood chips are used to produce the smoke that hovers over the meat and attaches itself to it. Wood chips can be bought from the grocery stores and have different tastes and flavors. There are many types of smoker grills that you can use. They are constructed differently but they all work the same. You could have an electric smoker, a charcoal smoker or a gas smoker. The only difference is in the convenience of operation.
We seek to inform you and make you a master of grilling. Smoked meat can be the most delicious meat you have ever tasted if it is done properly. This is a comprehensive guide on how to properly smoke your meat using the wood chips. Tag along and learn how to attach an amazing flavor to your meat.
Steps of Smoking Meat with Wood Chips
Follow the following steps to perfectly smoke your meat.
- You should first get the right wood chips from the grocery store. The wood chips are different and have different flavors. We all have different tastes and preferences. Get the flavor that you want.
- Soak the wood chips in water for two to three hours before you start placing them into the smoker oven.
- Clean your smoker grill well and allow it to dry. Before lighting it up and allowing it to preheat. If you are using a charcoal smoker. Feed the coal and light it up, and allow it to get hot.
- Regardless of the type of smoker, they all have a smoking chamber, a water bowl, a wood chip bowl and a drip pan.
- Put water in the water bowl and allow it to preheat together with the smoker grill
- Add the wet wood chips to the wood chip bowl and allow them to preheat and start producing smoke.
- Let the smoker heat up to a cooking temperature of 275 degrees F.
- Now place your pieces of meat into the smoker. Be careful not to overstock it. Ensure you do not place any piece of meat over the other. It is prudent that you place one piece of meat of meat on each grill in the smoker if the pieces are large.
- Observe the smoke level, if it reduces, adds more wood chips into the wood chip bowl
- Also, do not let the water in the water bowl get finished. Keep adding water to ensure your meat is moisturized and it does not lose its natural flavor.
- Have a grilling thermometer and keep check-in the meat until the inside of it attains the cooking temperatures.
Do not let the meat dry up. The natural juices of the meat add flavor to the meat. Letting it dry up will make it lose flavor. Take off the meat from the grill and wrap it loosely with a foil. Let it simmer for five minutes before you cut it.