Basic Guide on Smoking Popular Barbecue Food

Recipes are there to guide you in meeting your long-term targets when preparing your meal. Before jumping into a recipe, read it carefully to make sure you have all the ingredients and kitchen tools. Don't overlook recipes, especially if you want first-class tasty meat.

Here are some smoking techniques that will help you produce flawlessly roasted chicken that will melt in your mouth. The process is fast and efficient compared to grilling. This method outlines six secrets to barbecuing chicken meat, and will make you want to do it all the time! The results are incomparable, but be sure to use a smoker.

Smoking requires you to be patient. Slow, low-heat cooking is the secret here. This means maintaining a temperature of 1130C for a lengthy period of time.

The best chicken recipes begin with the preparation of a rub.

The meat is rubbed with a dry rub recipe after which slowed smoking is undertaken with minimal indirect heat. This is done to get that unforgettable tasty and tenderized eating experience.

Let's begin with a typical rub that will guarantee all flavors your slobber chops are craving for. The simplicity of the rub should not fool you. It works out perfectly.

Rub Recipe

Thoroughly mix the following ingredients:

  • ¼ cup of brown sugar preferably turbinated sugar.
  • 1 tablespoon of onion powder
  • ¼ cup of sweet paprika
  • 2-4 tablespoons of original kosher salt
  • 1 tablespoon of ground powder
  • 1 tablespoon of chili powder and cayenne powder

With the rub ready, you can then proceed and get your meat smoked.

  • Get your thawed chicken from the fridge. Clean and rinse it.
  • Gently apply your rub over all the pieces on all sides. Do this three days prior to cooking for an optimal effect.
  • Get the smoker ready. Fill the pan with hot water
  • For electric and gas smokers, pre-soak the chips for about twenty minutes. Fire up the smoker and adjust the temperature to about 1130 C for the naturally-smoked chicken. Use bottom vents to perform any adjustments. Top vents must always be kept open.
  • Place the chicken inside the smoker starting with the breasts. After 90 minutes, turn it upside down until finished.
  • Don't peek! You will lose useful heat plus smoke.
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    Don't rush. You have all the time in the world. If the right temperature has been maintained, and the chicken has been turned and looks perfect. You can go and have time with your family as the food cooks. Give it roughly 4 hours.
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    Check the meat is fully cooked. Then remove your chicken and wait ten minutes while the meat cools and the juices soak back in to the center of the meat.


The cooking process normally requires low temperatures and slower cooking rates to avoid any damages while the meat cooks fully. The following steps will help you prepare delicious meat for your family.

  • Start by prepping the meat. Choose a 10 to 12-pound brisket and trim off excess fats to leave only a ¼ inch layer of fat. This will make the meat moist throughout the cooking process. Apply a few tablespoons of rub on the meat: this should be done evenly on all sides. Cook immediately or allow it sit in the fridge for a couple of hours depending on your time and taste.
  • Prepare your smoker by setting the temperature to about 2250F. Then place the meat inside with the fatty side facing upwards and place the lid over it. Make sure that the right temperature is maintained throughout.
  • Allow slow cooking while constantly checking on temperature. Let it stay at 2250F. Don't be tempted to uncover the smoker except when adding charcoal.
  • Be cautious with the stall. When the meat's internal temperature hits 1500F, surface evaporations make the brisket's internal temperature to shoot up. This is sometimes referred to as stall. Don't worry. Just wait for the stall to cool-off or wrap your meat in aluminum foils and add some apple juice on it. Then bring back the temperature to approximately 2250C.
  • Allow the meat to cook fully and then remove it from the smoker.
  • Give it some few minutes to cool down and then serve!


Smoked ribs are pretty appetizing. Whether you love beef, bacon or pork, and wet or dry rubs, the secret lies in perfect timing and correct temperatures. If you have never tried rib recipes, and are a bit overwhelmed, don't be scared. This advice will lead you into some of the best receipts.

  • Choose pinkish un-frozen ribs at your local butchery. Make sure that excess fats are pre-trimmed. You should pick them up a day earlier before smoking.
  • Peel off the outer membrane from the ribs. This technique will enhance the taste and texture of the meat.
  • Slather the ribs. Apply a thin layer of vinegar, olive oil or honey on the ribs prior to smoking. This bonds the dried rubs and the ribs well. With more rub, the ribs are tastier.
  • Place the seasoned ribs inside the refrigerator and leave them overnight.
  • After that, take out the ribs an hour before you begin smoking them. Put them on a counter and allow them to warm up to room temperature.
  • Preheat the smoker to around 2550F. The inbuilt thermometer will aid you in this procedure.
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    Get your wood ready. The type of wood will be determined by your taste preference. Different woods produce distinct flavors and aroma. You can use oak, hickory, alder, pecan, maple or mesquite.
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    Place your meat on the smoker and allow it to be smoked for about 6 hours. Don't forget that the thickest portion of the ribs should be more than 1790F. When 30 mins are remaining, wrap the ribs in an aluminum foil and apply plenty of your rubs. Then put them on the smoker. This wrapping makes your meat very tender. Again, Trapped smoke results in a bitter taste.
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    Remove your ribs and serve them hot.


Turkey matches ideally with smoke, but there exists a big difference between plainly smoked turkey and the real barbecued ham-like turkey. If you crave glistening slabs of turkey with thick and juicy flavors, then this is the right recipe for you. These five procedures will carefully take you through how to best prepare the turkey.

  • Patch-cock the turkey to fasten even cooking and attain a crispy skin.
  • Dry-brining will help you enhance the taste. Rub the bird with salt or spices and place it in the refrigerator for two nights so that the salt gets into the meat, loosening tough muscle tissues.
  • Pour some baking powder on the dried rub, increasing the surface area, to produce small bubbles on the meat as it is roasted. The powder also makes the meat crispier.
  • Ensure that the legs point towards the source of heat. Slow-cook with indirect heat. This will make cooking very gentle and even.
  • Monitor the bird’s internal temperature to ensure the breast meat’s temperature doesn’t rise above 1500C, this makes the meat crumbly and dry.
  • Allow up to 4hrs for the turkey to be ready and you will be good to go!


Smoking vegetables, just like meat, can be an uphill task, especially if you are new to smoking. However, knowing some of the best tips and recipes can be very beneficial. For instance, smoking vegetables can be a perfect way to make incredible and perfect salsa and vegetable soup. In addition, the vegetables will be perfect for making soups and marinara sauce.

To help you smoke your vegetables for that sweet aromatic dinner, this guide contains basic how-to instructions for you.

  • The first step involves cutting both peppers and your tomatoes into halves. Do not forget to core and seed your peppers. Then peel your onions and cut them into half-inch slices. This will ensure your smoked vegetables become tender and are evenly cooked.
  • The next step will be to line your smoke racks with aluminum foil so that your veggies don't drip. It further ensures that your onions don't fall through when they begin to shrivel up when smoked.
  • After lining your smoker racks, drizzle your fresh vegetables with oil and add some salt and pepper.
  • Do not forget to fill up all the racks to avoid wastage. Be sure to get the best smoker for your cooking. You can choose to go for the Bradley Smokers that ensure bigger temperature cooking range 250-275 degrees Fahrenheit. And if you decide to go with this particular smoker, ensure that you adjust the dial upwards to get that optimum temperature range. Then place your vegetables on the uppermost rack to prevent juices from your beef from falling on them.

Smoked veggies are normally tasty, whether served alone or alongside some yummy smoked meat. In either case, brushing your vegetables using olive oil to stop them sticking to your smoking racks is the key. For enhanced flavors, apply fresh herbs and spices of your choice.

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