Smoking meat started during the caveman era when Neanderthals discovered that smoke added flavour to meat and helped dry and preserve it for future use. Over the centuries, food preservation became more important, and salt and spices were added to the meat. In modern times, smoking meat is both an art and a science, with a huge following of people wanting to be self-sufficient and know the history of their next meal.

Smoker Options

A smoker consists of a heat source, wood, and something to hold the meat and capture and contain the smoke and some heat.

Several varieties of smokers are available including gas, propane, electric, charcoal, and wood-burning options. A century ago, a community would share a smokehouse. However, today, individuals can smoke meat and make jerky, sausage, or special meals with traditional woodsmoke flavours. There are a variety of commercial units, but a rudimentary smoker is easy to make, and there are different plans on the internet for getting started. Barrels, garbage cans, old refrigerators, and boxes made of wood or metal can be fashioned.

The heat source is important, and the more control there is for temperature, the better the meat products are when finished. Gas, propane, and electricity optimize temperature control and regulate more easily. Charcoal and wood burn hot, and the fuel volume will dictate the heat.

Wood Flavour

Wood chips and chunks are best for smoking. Wetting the chips before starting ensures they burn slowly and produce optimal smoke. Chips can be created by sawing through a log or tree branch. An example would be to cut up an alder tree, making small pucks that can then be chopped into chunks. The chips created from the saw blade can be collected, dried, and stored in a bucket or plastic bag. An axe can also be used to chop a log into chunks.

Specialized smokers often take pressed pucks or pellets, which would need to be purchased. Both options are economical and provide complete control of heat and smoke generated.

Different wood provides variations in flavour. Hickory is a fantastic hardwood that burns slowly, but too much can create a bitter taste. Alder is readily available throughout Alberta and is a wonderful wood to flavour fish, fowl, or red meat. Fruit trees, like apple and cherry, are milder and are a great option for fish and red meat. Custom blends are always best to suit different wants and needs. The best way to discover what you like is to experiment!

Low and Slow

Smoking is not the same as grilling; the process is best described as low heat over a prolonged period. Smoke needs time to work and penetrate the meat. Starting temperatures are typically 200 to 225°F. After several hours, more heat can be used to finish meat to a desired internal temperature.

Salt, Nitrates, and Nitrites

Salts are important to add flavour, maintain moisture, and kill bacteria that could grow with moisture and low heat. Curing salts are commonly a mixture of sodium chloride (salt) and sodium nitrite. Nitrites and nitrates are used to kill the bacteria and must be used when smoking things like sausage in an airtight casing. More or less is not better, and measuring is required.

Prague Powder #1 is a common cure in Canada. It is a nitrite plus salt for meat you cook after smoking. It has a short cure time for things like bacon and sausage. Prague Powder #1 is used at a rate of one teaspoon for every five pounds of meat. The nitrites are often packaged with kosher or table salt to be used together. Prague Powder #2 is a nitrate, nitrite, and salt used for meat you eat without cooking. It is a longer cure for fully cured meat, like salami, prosciutto, and jerky. Always read the label to know how much nitrite is included and required.

If you don’t have nitrates and nitrites on hand, you can still use a smoker, but without the additions of the preservatives, meat will need to be frozen or eaten within days of smoking.

Using a BBQ to Smoke

A barbecue has the criteria needed for converting to a smoker, with a few adaptations required to reduce heat and still make smoke. A small empty tin or foil pie plate can hold woodchips. Heat is controlled by turning the burner on one side on medium-low. No heat or low heat is used on the other side. The meat goes on the side with little to no heat, and the chips go over the burner producing the most heat. Keeping the temperature around 225°F is ideal for most recipes.

When starting, place the woodchip vessel over high heat until it smokes, with no meat in the barbecue. Turn down the heat when you place the meat on the grill. Alternatively, you can use a propane torch to burn the wood before placing it in the barbecue. Getting the edges smoldering will allow it to continue producing smoke over low heat. Happy smoking!