How To Smoke Meats

Smoking meat in the garden

There are three basic purposes to smoking meat.

These are:

  1. To add a smoked flavor to the meat.
  2. To cook the meat.
  3. To preserve the meat.

The only difference of smoking on a barbeque is that it needs a slower process of cooking. Smoking is typically used for red meats especially the fatty parts such as pork spareribs, pork rump, beef brisket, beef ribs, lamb shoulder etc. This allows the meat to become tender and as a result turns it into a wonderful meal.

Depending on your purpose, smoking will require different kinds of cuts, temperature and length of exposure. 

Here are step-by-step procedures on how to smoke meat using wood chips. Although smoking through use of wood chips will require you to spend a longer time in cooking than any other method, it will definitely pay off in the end. Wood chips can dramatically enhance the flavor of your meat without leaving a bitter acidic taste.


  • Wood chips
  • Grill
  • Smoker box
  • Red meat
  • Plain water or beer 


  1. Decide on your menu. Review the different purposes of smoking mentioned above. Based on the purpose of smoking you may later adjust the heat and length of exposure of the meat.
  2. Purchase your wood chips. Wood chips can be readily purchased at local stores, online shopping, specialty markets and the like. Find out the kind of wood that you will use. Different types of woods require varied heating time and temperature. For the best kind of wood to use, check out bbq website
  3. Presoak wood chips for about half an hour. This is to ensure that your wood will not burn as dry woods generally burn upon contact with heat. Soak your wood chips in plain water. For enhanced flavor, you may opt to use beer, lemon juice, orange extracts etc. However, this will alter the flavor and smell of your smoked meat compared to the natural effects of plain wood chips. Try to experiment with different types of soak with small pieces of meat to determine the flavor and smell that you prefer.
  4. Prepare the smoker box. Place the wood chips inside. You may choose to cover them with aluminum foil with a lot of holes poke through to avoid dust and ashes from settling on your smoked meat.
  5. Place the smoker box on the grill. Set your grill temperature to 200 - 220 degrees. The low heat is to allow the meat to absorb the smoke properly. This will also make the meat naturally tender as the fibers are given ample time to break down and become tender.
  6. Let the smoke surround the grill first before placing your meat on the skewer.
  7. Cooking the meat at this temperature will take some time. Make sure that you have other diversions while cooking the meat. You may sit a short distance away from the grill while reading a book or playing with your kids. Check once in a while to find out if the meat needs to be turned the other way around.
  8. Make sure that the meat is thoroughly smoked. Check whether the insides are cooked. This way, you will be sure that the heat has killed any bacteria.

You are now ready to serve your smoked meat. Enjoy.


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