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Smoked Meats –Tender Juicy Roast

Updated on January 12, 2015

Barbeque Smoker Grill

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Smoking Meats for Delicious Meals

Summer is the time of year many meals of smoked meat. Every type of meat, poultry, salmon, or game can be cooked in a smoker. It is possible to smoke more than one type of meat at a time, which takes care of more than one meal, provided you have plenty of room for the smoke to circulate around the meat continuously. When you can do more than one piece of meat, it is a great help. Smoking meat actually started more than a century ago as a way to preserve meat but today it is a way to have added flavor and tenderness.

If you don’t have a smoker you can probably pick one up at your local stores for about $50, unless you want to get one with a few extra gadgets which cost more. You can find smokers quite frequently at flea markets or garage sales. Amazon has several listed but they are a little higher priced as they come with covers and some extras.

Pork Loin Being Smoked

source whatscooking
source whatscooking

Directions for Using a Smoker

Smokers are easy to use. A pan of water, maybe with a little apple juice, is placed in the bottom of the smoker to keep your meat moist. Then you fill the next pan up with charcoal and get a good fire started. Once the coals are hot you are ready to add your favorite wood chips (which you have had soaking in water) place them on the charcoal. Your selected meat goes on the top rack. You can marinade your meat, as there a huge number of marinades available in the store and many recipes can be found on the Internet. You will also find a lot of smoker recipes. In addition, you can add you favorite barbecue sauce.

You want to close the whole thing up and keep it closed so you can get to the perfect temperature (about 200-220° F) and you want to keep it at that temperature. Cook the meat at this low temperature to tenderize it and to let the smoke flavor sink into the meat. The slow cooking gives the natural connective fibers in the meat time to break down and become tender and it changes into basic sugars which give you that nice sweet flavor. Use a meat thermometer as well. Most meats need to be at least 145°, poultry at 165°, but if you want very tender barbecue it is fine to have an internal temperature of 180°.

Woodchips for Smoking

There are several types of common wood chips used in smoking. Any hard wood that is free of resin (or sap) can work. Some of the more common choices are apple, cherry, hickory, maple, alder, honey mesquite wood, red oak, pecan, dogwood, pear, peach, plum, grapevine cuttings and herb woods such as basil, thyme and rosemary. Hickory is the favorite of man Midwesterners and Southerners for barbecue. Alder wood is well suited for pork. Cherry wood is good with beef or pork. Maple will darken the color of your meat and it often mixed with alder wood for balance. Red oak is considered one of the best varieties for smoking and dogwood is similar. Many of the woods listed you would probably have to buy from a specialty shop or have available on your property. The point is there are many choices available for the types of wood you like to give the meat your favorite unique flavor.

Types of Wood Chips Commonly Used

Grilling Accesories

Mr Bar B Q 02295YNST 3-Piece Stainless Steel Tool Set
Mr Bar B Q 02295YNST 3-Piece Stainless Steel Tool Set

The perfect stainless steel utensils for cooking on the grill or smoker.


What You Can Smoke

The types of items you can smoke are almost endless. Beef brisket is very popular, but any type of beef roast is suitable. Beef or pork ribs are also a great choice, with baby back ribs ranking very high on the goodness scale. You can smoke ham, turkeys, turkey breasts, Cornish hens or whole chickens. Atlantic salmon is another tasty dish to smoke. Many people smoke game they catch or purchase, such as venison, elk, rabbits, bison and I’m sure there are many others. So, there is a large choice of the types of meat you can smoke.

It takes at least a couple of hours to properly smoke any meat and sometimes much longer depending on the size of the meat, and if you keep the heat constant. You may have to add a few pieces of charcoal occasionally and also you must keep your water in the pan. The more you practice, the better you will get at judging the temperature and time necessary to get the perfect meal. The basic reason we smoke meat is to take a tougher meat and turn it into a wonderful tender meal. One of my favorites is smoked turkey breast which is obviously not a tough meat. Some things just taste better smoked

The copyright to this article is owned by Pamela Oglesby. Permission to republish this article in print or online must be granted by the author in writing.

© 2010 Pamela Oglesby


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  • Pamela99 profile image

    Pamela Oglesby 4 years ago from United States

    IslandBites, I'm glad you enjoyed the hub. Smoked meats are so delicious. Thanks for your comment.

    wabash annie, At least you can enjoy the meat with your son. I love it when my husband smokes meat also. I appreciate your comments.

  • wabash annie profile image

    wabash annie 4 years ago from Colorado Front Range

    We do not have a smoker. My son does, however, and the results are so very delicious. Great topic.

  • IslandBites profile image

    IslandBites 4 years ago from Puerto Rico

    Great hub!

  • Pamela99 profile image

    Pamela Oglesby 5 years ago from United States

    PrgCole, I love smoked meats also. The flavor can't be beat. Thank your for your comments.

  • PegCole17 profile image

    Peg Cole 5 years ago from Dallas, Texas

    This article makes me yearn for the ham we used to smoke on our old rotisserie type grill way back when. It completely changes the flavor and adds a rich delicious element to anything prepared in this manner. Good one, Pamela!

  • Pamela99 profile image

    Pamela Oglesby 7 years ago from United States

    drpastorcarlotta, Thanks so much for your comment sweet sister. Blessings to you.

  • drpastorcarlotta profile image

    Pastor Dr. Carlotta Boles 7 years ago from BREAKOUT MINISTRIES, INC. KC

    Hmmmmm!!! Great Hub, Great info, Great writing!!! Much love my friend!!!! blessings!!!

  • Pamela99 profile image

    Pamela Oglesby 7 years ago from United States

    Nancy, Thank you for your comment.

  • nancy_30 profile image

    nancy_30 7 years ago from Georgia

    Great hub. I've never used a smoker before so I learned a lot from this.

  • Pamela99 profile image

    Pamela Oglesby 7 years ago from United States

    Support Med, It works the same way at my house. Thank you for your comments.

  • Pamela99 profile image

    Pamela Oglesby 7 years ago from United States

    Support Med, I love smoked meats but I let my husband do most of the work as he has a knack for it. Thanks for your comments.

  • Support Med. profile image

    Support Med. 7 years ago from Michigan

    Smoked meats are delicious. Haven't done it in a while since I miss my backyard--fun times! Used the wood chips, definitely an added plus. Great suggestions! Voted-up/rated!

  • Pamela99 profile image

    Pamela Oglesby 7 years ago from United States

    Roberta, Thanks for your comment. I really enjoy smoked turkey very much also.

  • Roberta99 profile image

    Roberta99 7 years ago

    It made me hungry just reading about the smoked turkey. It all sounded delicious.

  • Pamela99 profile image

    Pamela Oglesby 7 years ago from United States

    Springboard, At least you can find them fairly reasonably priced because a fancy one doesn't cook any better than a cheaper one. Thanks for your comments.

  • Springboard profile image

    Springboard 7 years ago from Wisconsin

    Wow, this hub is right on time for me as just the other day we had a rummage/cookout, and one of the items served up were some smoked pork chops from a shop in Portage, WI up north that were absolutely fabulous. I LOVE smoked meats...

    I may just have to break down and buy a smoker. Very, very soon. My dad had one we used all the time growing up that looked very similar to the one you pictured in your hub.

  • Pamela99 profile image

    Pamela Oglesby 7 years ago from United States

    Omar, Thank you for your comment.

    Katiem, I guess you enjoy smoked meat as much as we do. Thank you for your comment.

  • katiem2 profile image

    katiem2 7 years ago from I'm outta here

    Smokers, It's the only thing my family uses, long tradition as in fact my parents have a smoker, walk in type. Smoking is common in our family, smoked salmon is fabulous. Peace :)

  • profile image

    omar 7 years ago


  • Pamela99 profile image

    Pamela Oglesby 7 years ago from United States

    Crazykhan, Thank you for your comment.

    Rpalulis, It sounds like you would like smoking meat and you could try it on a great variety of things. Thanks for your comment.

  • rpalulis profile image

    rpalulis 7 years ago from NY

    I have never smoked meat but would love to try it. I love barbecuing my venison steaks and fish during the summer, I think I wouldn't mind getting one of these smokers.

  • crazykhan profile image

    crazykhan 7 years ago from Lahore

    thanks for the information

  • Pamela99 profile image

    Pamela Oglesby 7 years ago from United States

    Anginwu, Thank your for your comments. It really isn't that difficult to do. Mostly you have to watch it so it doesn't overcook as you want your meat to stay tender and moist.

    Hello, Thanks for your comment.

  • Hello, hello, profile image

    Hello, hello, 7 years ago from London, UK

    Thank you for brilliant information.

  • anglnwu profile image

    anglnwu 7 years ago

    I'm glad you wrote this hub. I just heard over the radio about smoking meat (have never done it) but you explained so well. Now, I'm almost tempted to buy a smoker and smoke away. Nicely done, rated up.

  • Pamela99 profile image

    Pamela Oglesby 7 years ago from United States

    Sandy and Habee, Thanks for your comments. Habee it seems like we must thing alike as you have said we have written the same things a number of times except I don't have time to write nearly as many hubs as you do. I don't know where you get all that energy.

    drbj, The pig in the ground I know is very good. Thanks for your comments.

    Sheila, Your son's grill might work but look on You Tube at smokers and I saw one that looked a bit like a regular grill but it had an addition on the end where the man cooked an apple log which is where he got the smoke. Good luck to him. Thanks for your comment.

    Patriot, I saved you for last. It is amazing how you can turn any hub into a political article but you are quite skilled. It is hard for me to believe that Byrd is still alive let alone serving in congress, I think you may have nailed this one. Thanks for your comments.

  • habee profile image

    Holle Abee 7 years ago from Georgia

    I have a kinda similar hub I'm saving for the grilling day. Enjoyed the read!

  • sheila b. profile image

    sheila b. 7 years ago

    My son was just talking about getting a smoker, but after reading your description, I think he can use the covered charcoal grill he already has. Gosh, if he takes my suggestion and it works well, I'm going to look so smart, and I'll have you to thank for it!

  • drbj profile image

    drbj and sherry 7 years ago from south Florida

    Thanks, Pamela, now I know just about everything there is to know about smokers. Meat smokers, that is.

    Here in south Florida it is customary for many Latin families to dig a pit at Christmas time and smoke an entire pig in it. Yummy!

  • profile image

    Partisan Patriot 7 years ago


    Pork Loin; every Democrat’s favorite. It has been said Robert Byrd had a room full of Smokers in order to handle all the Pork he brought home. To hell with the apple juice, charcoal or wood chips; old “sheets” filled his smokers with nothing but pure Pork from brim to brim!

    As far as marinade goes Byrd learned the art of self Marinating from his good friend and colleague the late Ted Kennedy. After a hard day in the senate of destroying the country nothing helped these two Democratic stalwarts unwind like a Good Marinade and plenty of it. Of course they chose to ingest their particular favorite marinades instead of applying topically as most marinades are.

    These two’s favorite sauce was anything but barbeque!

    Close the whole thing up and keep it closed; now you’ve switched from bring home the pork to the Obama Administration in general. Regardless how hot the temperature gets, 200-220° F or hotter these clandestine clowns have locked their agenda down tight and aren’t about to let anyone see what they are up to until it’s too late.

    Hopefully the public’s thermometers will read Well Done come this November and begin throwing this current collection of rancid Pork out along with their smokers!

  • Sandyspider profile image

    Sandy Mertens 7 years ago from Wisconsin, USA

    This sounds so good.

  • Pamela99 profile image

    Pamela Oglesby 7 years ago from United States

    Darlene, I'm glad this hub brought back memories. I had a pig done like that once at a big picnic and it was good. Thank you for your comment.

  • Darlene Sabella profile image

    Darlene Sabella 7 years ago from Hello, my name is Toast and Jam, I live in the forest with my dog named Sam ...

    Excellent hub, I have never smoked meat, but I remember when I was a little girl my dad belonged to the Elks club and they would have a process where they would smoke a whole pig in the ground, slowly being smoked all day, then there would be this grand picnic. Ah, what a memories, thanks you for this useful and awesome hub...