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Smoking Tips and Techniques
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To permeate more smoke flavor into your meats, cook longer and at lower temperatures. Prepare meat
at a low temperature between 180-225ºF (82-107ºC) for an extended period. At this low temperature,
red meat takes two hours per pound, while white meat takes 40 minutes per pound, which is
considerably longer than high-heat cooking.
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Always use a meat thermometer to determine the internal
temperature of the foods you are cooking. Smoking foods with
hardwood pellets will turn meats and poultry pink. The band of
pink (after cooking) is referred to as a smoke ring.
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Sugar-based sauces are best applied near the end of cooking to
prevent burning and flare-ups.
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Leave open space between the foods and the extremities of the
cooking chamber for proper heat flow. Food on a packed pellet grill will require more cooking time.
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Use a set of long-handled tongs for turning meats, and a spatula for softer items like fish and cheese.
Using a piercing utensil, such as a fork, will prick the meat and allow the juices to escape.
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Don't worry if it gets dark! The meat should have a dark mahogany crust that is nearly black. This is
called "bark," which is the result of fat, spices and smoke developing a caramelized crust over the meat.
Before you take the meat off the grill, make sure it has a nice layer of bark.
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Open the lid sparingly. Every time you open the grill, you lose heat and smoke—two important
elements for great smoked flavor. Open the lid only when you really need to tend to the fire or the
food. Relax, have a beverage and keep the lid on!
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