Questions about the practice of applying smoke to foodstuffs, often meat, in order to add flavor and/or preserve.

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6
votes
12answers
142k views

How to smoke chicken without it coming out tough?

We bought a smoker and it has been fabulous for doing ribs. However, when we've tried to do chicken in it, it comes out "leathery" and tough. I have had smoked chicken at other people's homes that was ...
1
vote
2answers
14k views

Are smoked pork chops from the butcher safe to eat without any further cooking?

I bought a smoked pork chop from the butcher yesterday, and assumed I would cook it like any other pork chop, but after looking at it, it seems like it may be edible as is. The appearance is close to ...
7
votes
3answers
367 views

Soft bones in smoked chicken

For lunch today, a coworker and I went to a neighborhood southern-style BBQ joint. I usually wind up with fried catfish and he fried chicken, but today we both sprung for the smoked goods, and I found ...
7
votes
3answers
1k views

Ways to bar-b-que and smoke Kangaroo

Kangaroo is an unusual meat for most of the world. From reputation, it's quite hard to cook right as it tends to dry out: Kangaroo meat is very low in fat, usually less than 2%. This is lower than ...
4
votes
3answers
362 views

What's the difference when smoking in a spherical grill and in a smoker?

When smoking in a spherical grill like the Weber One-Touch, will the result be different then when a real smoker is used? What is the difference?
2
votes
1answer
278 views

What cooking/grilling applications are more suitable for smokers than standard BBQ's?

More specifically, I'm looking to determine if there is value in acquiring a smoker to accompany my current grill.
5
votes
2answers
776 views

Is there a more exact temperature for cold smoking?

In researching cold smoking a product there is quite a large gap between 80-100* . Does anyone use a more exact temperature? Does it vary because of the product? Any little hints to give the smoking a ...
7
votes
6answers
4k views

home-made smoker

Well it's winter where I live, which means that I haven't been able to cook outside for quite a while and I'm starting to miss the taste. So I was thinking of building an indoor oven smoker. I think ...
6
votes
1answer
2k views

Is using treated wood safe for smoking meat?

I have some broken hickory drum sticks that I was going to throw out; but could these be useful for smoking meat? I would assume the wood is treated.
8
votes
1answer
6k views

How do you smoke water?

Roux mention in this answer smoking water. How do you do this? What does it taste like? How do you use it? Sounds fascinating!
6
votes
2answers
751 views

How do you handle the fires caused by adding wood chips to coal?

I've been using wood chips in my BBQ (adding them to the coal) and I enjoy the flavor they add but I have a tough time cooking with them because: They cause flare ups I have to close the lid to ...
12
votes
3answers
12k views

What are safe, effective practices for smoking salmon in a commercial smoker?

We have been smoking salmon in an electric smoker (a Master Built) for about 6 months now, using a dry rub brine recipe containing salt, brown sugar, garlic and other flavorings (sometimes brandy, ...
5
votes
2answers
5k views

Hot Smoked Salmon on Big Green Egg

What is the best process/technique to use for hot smoking salmon on a smoker like the Big Green Egg?
1
vote
6answers
3k views

Artificial Wood Chips/Smoke for smoking meat

I am looking for alternatives to using wood chips for smoking meats. I would like the process to actually smoke the meat. Liquid smoke/marinades are not what I'm looking for. Has anyone heard of ...
8
votes
4answers
2k views

How would I go about home smoking a ham joint?

I love the flavour of smoked meats, such as ham, and have wondered if it would be achievable to to do some smoking in a domestic environment? Would I need to hot-smoke, or cold-smoke? what would the ...