Does anyone have any fool proof ways to smoke meat?

Question

I am talking about using a real smoker, not a grill! Everytime I have used my smoker since I've got it, the meat is too smokey or not smokey enough. If I keep it in the smoker till the internal temperature of the meat is high enough the meat is too smokey and tastes like it was cooked over a camp fire. I've tried reducing the amount of wood chips and then the meat just doesn't taste like it's even been smoked. I cant find a good medium, it's to one extreme or the other. I've tried using dry wood chips and wood chips soaked in water. I'm stumped and I need help!

Answer 1

It would help me to know what type of smoker you're using. However, lacking that information we've been smoking meat for three years now. Here are some hints:

1. match your meats and woods for flavor, like an apple maple blend with pork. If the wood you buy has proporations - use them.

2. soak your wood in aromatics - red or white wine, herbs, etc. Again these need to match your meat and flavors you generally like.

3. Watch the temperature guage in the smoker - that will allow you to open the door and let out some heat as needed (or not).

4. Keep notes on each type of meat. Once you've found the "too little" and "too much" zone - you can surmise the "just right" from those notes. And don't just dump what you consider unsuccessful experiments - use it for soup, stew, sandwiches etc. You can doctor the flavor afterward.

I will be posting some sites for information on smoking woods etc. below.

Answer 2

how long are you soaking the wood in water before you start smoking the meat are you using rubs and spices on the meat?

Answer 3

use big rolling papers and a propane torch to get it lit. Make sure you don't bogart that smoke.

Answer 4

I don't kno but if you want to find a resipe go to www.foodtv.com
you can get almost anything there.