Most commercially smoked foods are outrageously expensive! We are going to show how to achieve superior results to the commercial products in a very cost effective way! Don’t worry it’s going to be fun! First we love the combination of charcoal soaked oak chips and soaked pecan shells. This combination imparts an unparalleled flavor to most meats.
- Beef, pork, lamb, wild game
- Ground meats, chops spare ribs
- Tongue, hearts, offal, liver, gizzards
- Chicken, turkey, game birds
- Oysters, Clams, Mussels, scallops, shrimp
- Cheese, nuts smoked seeds, eggs
The first requirement is you need a good smoker. Many will tell you that a good smoker will cost you around $350 and up. Not True!!!! We have been using the “Master Forge Double Door Propane Gas Smoker“ for the past year. It is ABSOLUTELY WONDERFUL! I purchased it on Amazon for a total price of $180.
To this day I have smoked both hot and cold food products. This smoker makes us so happy, we feel like break dancing! It is such a no brainier. Just add water, wood chips and meat or fish and you are rocking. The water pan will keep the product moist. I use the ‘Comark Cooking Thermometer“ with a 36′ wire cable that when placed in the food product will sound an alarm when the desired temperature is reached. Initially it will take some monitoring to keep the temperature consistent, but just like anything else its a learning process.
Ok, finally I am going to list my favorite books, on smoking and preserving food. Between these two books, you can learn everything you need to know about smoking food