Here is a bit more detail on meat smoking. It can be done with either your regular
grill or with a
specialty smoker like the one seen here. (this one was purchased by my grandparents in 1977) You can achieve similar results with a regular grill as long as the cooking temperature is maintained - it is important to only open the cover as needed to baste and turn. This enclosed unit has vent holes on top and bottom - circulation is important to good flavor without a sooty taste.
The key to the smoke flavor is to use
wood chips, which must be soaked
in water for several hours before use. Chips that are too dry will just
burn away, coating the food in soot. Put the soaked chips into an aluminum can or make a little dish out of foil. Place the container into the charcoal or next to the gas burner. Wood chips may be re-used several times.
Your
meat handling technique will make all of the difference for a successful meat smoking session. Some meats will need more prep than others:
sausages and kielbasa are ready to party right out of the package. Unprepared meats like
chicken,
beef brisket or pork loin will need a bit more fluffing: first, circumcise away all the little flaps and loose bits and anything you wouldn't want in your mouth. Slather with
sauce, or sprinkle with
spice rub and spank firmly with generously oiled hands. Use a brush to baste every hour until done.
