Smoking Basics

Smoking uses low temperatures, 180 to 220 degrees F, and long cooking times to cook and flavor foods.

• Low heat makes smoke as wood smolders, rather than burns, to impart the smoky flavor.
• Water-soaked wood chunks, chips, and/or aromatics are distributed among the coals to enhance the flavor.
• Grill is covered to allow heat and smoke to slowly penetrate and cook the food.

• Dry Smoking
  Dry smoking uses indirect cooking with a low, smoldering wood fire to slowly cook foods while infusing smoke flavor.
• Wet Smoking
  Wet smoking, or water smoking, is more commonly employed and uses a pan of water to maintain moisture and tenderness.

• Keep water pan full, replenishing as needed with hot tap water.
• The water helps to maintain temperature and adds moisture to keep food tender.
• Don't peek! Heat and smoke escape each time the lid is lifted, sacrificing aroma and flavor and increasing cooking time.
• Start with small amount of wood to see if you like the flavor, adding more for more intense smoky flavor.
• Make wood chips last longer and prevent burning by bundling wet wood chips in a foil packet with holes. Place the packet directly on the coals.
• Smoke only those foods that can handle the assertive smoky flavor: beef, lamb, pork, poultry, oily fish, and game.

• Add an aromatic dimension by tossing fresh leaves, stems, or herbs onto the coals.
• Bay leaves, rosemary, grapevine cuttings, fruit peel, or cinnamon sticks are examples of aromatics.
• Generally aromatics with higher oil content provide stronger flavor.
• Soak branches and stems, which otherwise burn quickly.

Try experimenting with different foods and woods to find the flavor combination you like.

• Alder, delicate: Pork, poultry, especially fish
• Apple, delicate, mildly sweet, and fruity: Veal, pork, poultry
• Cherry, delicate, mildly sweet, and fruity: Veal, pork, poultry
• Hickory, strong, hearty, smoky: Brisket, ribs, game, pork
• Mesquite, lighter, sweeter: Most meats, vegetables
• Oak, assertive, versatile: Beef, pork, poultry
• Pecan, similar to hickory, more subtle: Pork, poultry, fish
• Seaweed, tangy, smoky: Shellfish