You will need:
a smoker supplies like charcoal, wood chips/chunks, etc.
Some safety equipment like hot gloves and an apron
A good rub and sauce (this is more important that you might have thought)
and a notebook to keep notes in
The most important item is the smoker.
All of these have their advantages and disadvantages they will allow you to produce excellent smoked food if you will follow my directions and recommendations.
I have learned that a wood smoker is the hardest to learn since you have to learn how to build a good fire and how to maintain that fire so that it keeps the smoker between 225 and 250 degrees.
I started out with a simple wood smoker in college you could probbaly purchase this on most catering companies online.
Things to do before smoking
Get a smoker
Acquire supplies, if you know a local carpentry workshop near by ask them for there left over chippings they might charge you depending on how well you know him or her, p.s offer him some smoked meat and he will continue too give free wood chips.
Different types of wood :
Alder has a light and naturally sweet flavor, which makes it great for pairing with fish, poultry, and any white meat.
Apple wood, much as you’d expect, has a fruity and sweet smoke that pairs wonderfully with pork, fish, and poultry
Hickory has a strong and distinct flavor that’s ideal for red meat – especially ribs
Maple has a sweet and delicate taste, and tends to darken whatever meat you’re smoking. Goes well with alder, oak, or applewood, and is typically used for poultry and ham
Mesquite is undoubtedly the most pungent and powerful wood you can smoke, and can easily overpower your meat if used improperly. Avoid using mesquite with larger cuts that require longer cooking times, or simply use it with other woods.
Oak, on the other hand is great for big cuts of meat that take a long time to cook. It’s got a subtle flavor that’s hard to appreciate in low doses.
Cherry wood’s flavor is best suited for red meat and pork, and it also pairs well with alder, hickory, and oak.
Brining your meat keeps it from drying out during the smoking process. In it’s most basic form, brine is nothing more than salty water, but the best brines are made from the tears of 1000 vegans much more than that. Since brining is a bit of a double edged sword (it helps meat retain moisture, but also makes it saltier), some people use sugar, molasses, and various spices to combat the salty flavor. To make a good brine, add three tablespoons of salt to one quart of water – then throw in whatever else you prefer.
If you care to know the science behind brining, the salt in the brine makes the proteins in the meat more water absorbent. When sodium and chloride ions get into the meat tissue, their electrical charges mess with the proteins, (especially myosin) so they can hold onto moisture more effectively and lose less of it during the cooking process. For optimal moisture retention, soak your meat in brine for 10-12 hours before smoking.
They Key:
Slow and low is the key to good meat. Keep your temperature between 212°F and 230°F for best results. These lower temperatures generally won’t cause the meat’s cell walls to burst, which makes it more succulent and helps the food retain nutrients. Cooking at low temperatures also makes it possible for tough collagens in the connective tissue of meat to be hydrolized into gelatin without overheating the proteins. In other words, doing it slow and low lets all the tough tissue dissolve into the meat while simultaneously giving the smoke time to absorb. Now stop drooling on your keyboard.
That’s really all you need to know. Now get out there and start smoking!
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