I just realized that there is almost zero coverage of one ok f the basic cooking techniques on this site: smoked meat and other smoked foodveur)

For years I was intimidated by this, but 2 years ago I watched a few YouTube videos, got out my decrepit Weber grill and a meat thermometer (which fits thru the exhaust vent to make a simple probe up to ~260F.) I happened to have half-cord of 1-yo cherrywood, so I was good to go.

And surprise! After a lesss-than successful attempt with spare ribs (they dried out), it was dead easy, and it is a go-to flavor in any number of dishes, often using only a few ounces of meat. Simplest cut: good quality Italian sausage. (Lesser quality means the casing gets too tough.)

Bottom line: all you need is a basic charcoal grill, 50 briquettes, and some mild (non-oil, non-toxic) hardwood, a meat thermometer, a timer, and a few hours where you are available for an occasional check-up on temp and basting.
And you need a forgiving (ie. fatty) cut of pork. And after 2 years of occasional practice, I was recently successful smoking pork sirloin, which is dangerously lean.

Pete Mack
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1 Comment

Lori T. September 23, 2020
Well, welcome to the devoted class of socially approved smokers. After two years of doing in pork products, you have been hooked! Now it's time to branch out into other things as well. Make your own smoked salmon, trout, chicken, turkey or brisket! Shoot, get a corned beef, and turn out your own pastrami. The results are far superior to supermarket offerings. You can even try your hand at your own versions of bacon, if you want to stretch your pork experiments more. Pork butt is just the gateway drug meat - to a world of really smokin' possibilities. Get in deep enough, and you'll be looking to move beyond the Weber and into a full blown smoker cabinet, with all the bells and whistles. Don't say you weren't warned!
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