Smoking food has been with us for literally thousands of years.

For the most part, today, we smoke meat because the end product tastes good, but in a survival situation, it is a great way to extend the life of meat, particularly if refrigeration is scarce or non-existent.

Great Meat

Beef

To get the best results smoking meat, buy the best meat you can afford. The quality of the meat does make a big difference, and we prefer “Prime” or “Choice” grades of beef for that beautiful marbling. You get the wonderful flavor that our primal instincts crave!
You want plenty of marbling (the white fat running through the meat). The more fat, the better it tastes! Health-wise, if you do not make high-fatted beef a frequent staple, you're fine.

Pork

Fresh! Whether you want to roast a whole hog, or a shoulder cut, get the freshest meat you can find. Period.

Chicken

Are all chickens the same? Nope. If you were raised on a farm or before the '70's you know what we mean. When smoking meat, those yard birds are unbeatable for flavor!

We're talking about “range chickens” where the birds range freely, have plenty of fresh water, exercise, and scratch the ground at will, with lots of grain for the peckin'. A good eatin' bird will go to market at about 180 days. Most chicken today is fast grown (80 days)…

Turkey

Are all turkeys the same? Well, basically. If you have ever eaten a wild turkey, you know that they have a very different flavor from the domesticated bird. However, either turkey taste great! Because most of us do not have access to that wonderful wild fowl, let's talk about buying the readily available domestic breed.

Natural/Free range/Organic? Yes, there is a better flavor with a free range and/or a turkey fed organic feed. To say nothing of the potential health benefit. These turkeys are available both fresh and frozen. But there is nothing wrong with the mass produced bird, if cost is a real consideration.

Great Spices

Use the best quality, and freshest spices you can. There is a huge difference between the old, been-in-the-cupboard-way-to-long, “buck a bottle” spices, and the top quality stuff (this is one important difference between a “tenderfoot”, and top competitors). We learned this smoking meat secret the hard way!
You can review our rub secrets at our Barbecue Rub Secrets page.

Great Tools

There are many great smokers out there, and only your personal needs should dictate your choice. You do not have to spend a fortune to get a great unit!

You may wish to consider portability, as some backyard smokers can weigh over 100 pounds.

We found that a large door in front is far easier to load, check temperatures, and unload.

We used the following criteria for our favorite backyard smoker:
1. Ease of use
2. Ease of cleaning
3. Portability
4. Excellent value (economical, quality built)

Thermometer; Instant read and oven types – When smoking meat, it's imperative you keep track of the inside temperature with an oven thermometer. Also, you need to check the meat towards the end of the cooking time, with a meat type “instant-read” thermometer, to ensure the meat is done to perfection. Nobody likes uncooked chicken or pork!

Heat Control

Boy, is this smoking meat secret important. All great barbecue recipes are predicated on controlling the heat! Follow the suggested temperatures in our recipes…religiously, and use a darn good oven and meat thermometer. Check that meat! Use an “instant read” meat thermometer to ensure safe minimum temperature.

Timing

The timing is directly related to temperature; the lower the heat, the longer to cook but, don't cheat! Maintain heat control, and base the timing on the meat's internal heat, period. This barbecue tip could have been titled, “Patience”. You will need a bucket-load of this to properly barbecue chicken, ribs, brisket, and prime rib, et al.

Smoke

The smoke gives the meat that incredible, “make-your-tongue-want-to-beat-your-brains-out”, flavor. But…

When smoking any meat, always use only seasoned (never “green”) hardwood chips/chunks like hickory, Oak, Mesquite, Cherry, Maple, fruitwoods, etc., to suit your taste. Generally these are readily available, in season, wherever barbecue accessories are sold, and we have found all to be good. If you can not find what you want, our underlined blue links are a great source.

Never use softwoods such as the conifers fir, pine, spruce, cedar, cypress, oleander, etc. They are bitter tasting and some trees and bushes/shrubs are toxic to humans, so stay with the known traditional woods used by the experienced “tongers” (those who wield the tongs at the fire).

Smoked meat done right is second to none in flavor, but it also can play a survival role.

Whether you are smoking meat for enjoyment or because you are in a survival situation, it is important you follow the basics to ensure you produce the best product possible.

To learn more about smoking meat, please visit The Greatest Barbecue Recipes.