2. What is a Smoking
Smoking is a cooking
process that uses smoke
from wood to flavor meat
Is a type of slow
cooking/low heat method
Benefits :
Added Flavor
Smoking generally
yields more
moist/tender meats
3. Identifying Parts of the Smoker
Key Components:
Water Pan
Wood/Charcoal box
Racks
4. Types of meat to use
Boston
butt (top)
Pork
shoulder
(bottom)
5. Seasoning and Flavoring
Dry Rubs
Uses only dry seasonings
Rub into every crevice in
order to season the entire
surface of the meat
Marinade
Can be done from 1 hour
up to over night
Mopping :
Much like
marinating, except done
during the cooking
process
6. Getting started: Adding the wood
What does the wood do ?
Adds a desired flavor
Types include apple wood, cherry
wood, mesquite, oak, hickory etc.
Preparing the wood
Soak the wood for 20-40 minutes
to prevent the wood from burning
too fast.
Placing the wood.
Carefully place the wood evenly
in the bottom of the smoker
If using a smoker with a heating
coil do not place wood against
the coil
7. Getting started: Preparing the Smoker
Fill the water pan with
water
Different smoker may have
different size pans
Typically you should fill
the pan within an inch of
the top
Place the meat on the
racks once the
temperature is high
enough
Temperature Should
reach around 240-250 Fº
8. Now your Cooking: What to do
Mopping:
If you choose to brush your
piece of meat while cooking, do
it 3-4 times at even intervals
Adding extra water
Can be done halfway through
cooking
Can pour water directly
through the racks into the pan
Adding extra wood
If you desire more flavoring
you can add more wood after
the initial pieces have burned
down
Caution: use thongs to prevent
getting your hands too close to
the heat source and being
burned
9. Is dinner Ready Yet?
When is the meat done?
Meat should be pulling
away from the bone easily
Generally cook time will be
1 to 1.5 hours per pound of
meat
Internal Temperature
should be 175Fº
Meat thermometer should
be inserted into the
middle of the meat
without touching bone
10. Dinner time: pulling the meat
How to pull the meat:
1. Pull the bone from the
center of the meat. The
meat should pull easily
from the bone
2. Use a large fork or spatula
and pull at the meat to
mince it up
Serving Suggestions:
Sandwiches
As a platter with sides
Notas del editor
Audience: The target audience will have basic cooking knowledge and will be familiar with the food dish barbecue (also known as pulled pork). This instruction will introduce participants to the method of slow cooking using a smoker and teach them how to make this delicious meal.
Will go over the key parts of a smoker. A bullet smoker will be used for this demonstration
Will have examples of the two main cuts of meat used.