Charcoal smokers can offer you a surprising range of tastes and is a great changeup from your standard summer grilling. You can smoke nearly everything you can grill, and combining the many types of wood chips with various types of meat is a great challenge and makes for a compelling hobby.
Check it . Ribs are one of the best kinds of meat to cook in a charcoal smoker. You can’t beat a massive rack of ribs, smoked just right with a mesquite or hickory. Beef or pork , doesn’t matter because either are great smoked. Water is important , as well . Because smoking takes a bit – many hours in a lot of cases – you gotta have a water pan in there to make sure the meat doesn’t dry out. You can have the amazing smoky taste , but it will be ruined if the chops or ribs are tough and dry .
Pork chops are another popular smoking meat. My best recipes calls for smoking chops with maple wood, then making a maple syrup glaze to coat the chops with during the final half hour. The wood gives the chops a maple taste , the water keeps it tender , and the glaze at the end seals in the juicy goodness. It has a sweet flavor that goes perfectly with roasted yams.
You need some lighter woods and heartier meat if you’re smoking fish. Cod or any kind of light white fish is difficult to smoke, but it can be done. So your best bet if you’re just starting out is to smoke salmon or tuna. They’re meatier, thicker , and they hold together throughout the smoking process. Apple is a great lighter wood that works well with salmon, but you have to smoke much longer because the flavor is mellower. Be watchful ! You don’t want to overcook your salmon. If it’s flaky, it’s overcooked. Briny water is very important with salmon to keep it from drying out, particularly if you must smoke it longer. Use moist wood chips to make a more billowy smoke. If it turns out great, though, it’s worth the work. It pairs well with Swiss chard and wild grain rice .
Don’t be afraid to experiment with the water too. Besides just water, you can add juices or beer. For example, smoking venison using a light maple wood and a cherry-infused beer imparts a great flavor you can dress with a cherry sauce or serve as is.
The biggest thing is to experiment. Smoking is a skill , and with any craft the technique is sharpened through trial and error. Charcoal smokers come in different sizes and shapes, and many times have different features. Start simple – a standard vertical smoker should do you just fine – and go from there. Don’t run out and spend hundreds of dollars on the ultimate smoker on your first time go. You won’t know how to use everything and could be overwhelmed. A cylinder, a water pan, two racks, and a thermometer is enough to get you going .
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