Advice on Buying and Using a Meat Smoker

The Theory behind It is Low and Slow You're probably wondering what gives smoked food its smoky flavor? What causes the smoke and how does it work? In general, "low and slow" cooking does not allow you to damage meat. Because you are smoking the meat at such low temperatures, the meat never has an opportunity to become overdone because you are hardly cooking at its done temperature. In other words, if pork is done at 160 F, it's difficult to overcook it and dry it out when you are smoking at 200 F. In fact, smoking a pork butt (for those insanely delicious pulled pork BBQ sandwiches) can take 18 to 24 hours to get the meat to fall apart, but the meat will neither be dry or overdone. It's really a completely different way of cooking! Go Get Your Smoker There are many types of smokers available on the market, and they range in price from about