Food Smoking is one of the funnest and most satisfying things you’ll ever do when cooking. It’s amazing to be able to take some meat and make it taste 100 x better with very minimal effort!
Knowing the basics to food smoking is key to making sure your meat is smoked to perfection and cooked thoroughly. One key to food smoking is good temperature control. The best temperature ranges from 200 to 220 degrees F.
While it’s necessary to cook meats to an internal temperature of 145 F, poultry, on the other hand, is safe at 165 F. I personally like my meat very tender. If you want a more tender meat, you will want a higher final temperature, say around 180 F.
Keeping the Heat Low is the Key
Keeping your heat low is the key to successful food smoking. It will give the smoke enough time to envelope your meat and naturally tenderize it. In addition, slow smoking the meat also gives the fibers in the meat time to break down and become tender. As a result, fibers will change into basics sugars, helping it taste a a little bit better (without adding calories)!
The Basics of Food Smoking
Always cook meats to an internal temperature of 145 F and poultry to 165 F. Otherwise they won’t be properly cooked. If you want your meat tender, I would recommend around 180 F.
