How to cook meat with offset smoker?
Smoked meat is loved by food lovers all over the world for it’s unique smoky flavor, rich seasoning and juicy texture. This style of cooking is not only an inheritance of skills, but also a microcosm of the multicultural fusion of the United States. From slow-roasted beef brisket in Texas to smoked barbecue in Tennessee, each land has its own unique flavor. We will deeply explore the essence of Smoke barbecue, including how to set your offset smoker, curing the meat, smoking in offset bbq somker, roasting and other key links, in order to reveal the secret of smoker barbecue for smoke strong and juicy meat.
First, get the barbecue smoker ready.
Choose the barbecue smoker that suits you, for example electric barbecue smoker, charcoal offset smoker, gas grilling smoker, and hookah barbecue smoker. These are good types of grill on barbecue smoker equipment for a variety of meats from beef to Turkey.
If you are using a new offset smoker, it is necessary to make the offset smoker ready before you use it for meat. Firstly, spray some vegetable oil in the interior of the cooking chamber, open all the vents on the offset smoker, then light the fire inside the barbecue smoker fire chamber. Let it burn and let the temperature raise to 400℉ (204℃) for at least 30 minutes or even several hours. After the fire is extinguished and turn cool, your offset bbq smoker is ready.
The offset bbq smoker has two compartments, the large one is a cooking chamber and the small one next to it is a fire chamber, which makes it easier to regulate heat and fuel, and the fire chamber sends smoke into the cooking chamber, giving the meat with more intense flavor in slow smoking, a tenderness that melts in the mouth and a crisp skin.
Second, after the offset smoker ready, make preparations for meat and fuel.
- MEAT CURING: Rub the marinade or dressing on the meat a day in advance, then place the meat in a plastic or glass container.
- CHARCOAL AND WOOD: Wood fire is difficult to control it’s heat and will produces too much creosote and soot; using only charcoal, there is lack of wood flavor (Hardwoods, fruitwoods, and nutwoods are best choices). Using both charcoal and wood combined is the secret of success in smoking meat.
- CHARCOAL STARTER / EXTRA THERMOMETER / WATER.
Third, how to use the offset bbq smoker? Now please follow the steps below.
1. Light up the charcoal with a chimney starter until it is fully burned, which may need 10-15 minites.
2. Pour all the burning charcoal into the fire chamber of the offset smoker, keep all the barbecue smoker vents and chimney baffles open. At this time, you can add some wood together. Don’t place the wood on top of the most active charcoal to avoid the wood in offset bbq smoker burning too fast, as we need it slowly smolder.
3. Wait until the offset smoker reaches enough temperature (around 250°F), then place the cold meat onto the cooking rack of the cooking chamber. Yes, you don't need to defrost the meat, as it will absorb more smoke when it’s cold. Close all the offset bbq smoker vents and chimney baffles at this time.
4. Adjust the heat. How do you increase the temperature of the barbecue smoker cooking chamber? If the temperature dropped, you need to add charcoal; If the temperature does not rise after adding charcoal, you can put a piece of wood; Or open the barbecue smoker vent to let the oxygen in. These are all the ways to make the temperature go up, and conversely, please adjust the offset bbq smoker vents once the offset smokerhas reached the right temperature. Pls fine-tune the barbecue smoker vents gradually to control the temperature.
5. Check the meat, turn, rotate or move the it every hour to keep it smoke evenly. When the meat looks dry, spray a little bit water(water, apple juice or beer) on the meat to help it absorb the smoky flavor and keep it juicy. Different meats will need to be smoked at different temperatures. This is something you need to study, but that's part of the fun of making the smoked meat with offset smoker.
6. So we patiently wait. Different meats take different smoking duration, if you want to smoke a large piece of meat or the whole pig with offset bbq smoker, it may take you up to 24 hours to slowly smoke the meat until it is tender.
Now that you know how to use a offset bbq smoker, go to the market and buy all the ingredients you need. Invite your neighbors and friends to joint with you, use your new offset bbq smoker, who can resist the smell of smoked barbecue meat?