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Smoking Tips & Tricks
General Smoking Tips
• For most smoked meats, the internal temperature will determine the best result when smoking is
finished. Use a probe to monitor the internal temperature and finish smoking when the desired
temperature is reached.
• Hot holding or Resting: After smoking large fatty foods, wrap the food with aluminum foil, lower
the ambient temperature, and keep the food warm for a longer duration. This process allows the
fat to continue rendering and softens the meat for maximum moisture and flavor, while halting the
active cooking process that may toughen the meat. See the "Auto Warm" section of this manual for
instructions how to achieve this with your Profile Smart Indoor Smoker.
• Consider adding moisture to the food throughout the cooking period, either by spritzing or basting
periodically. The added moisture will help the food absorb more smoke flavor.
• Avoid opening the door frequently while smoking/cooking. This will cause the smoking chamber to
rapidly lose temperature and can significantly increase cooking time.
• Hotter doesn't always mean better. Depending on the food type, smoking at a very low temperature
for longer will result in better quality food, rather than smoking at a high temperature for a shorter time.
• Thin foods generally need higher smoker temperature and shorter cook time. Likewise, thicker foods
usually need lower temperature and longer cook time.
• Large, fatty meats may run into a "stall" around 150-160F degrees. A stall is when the moisture inside
fatty foods starts to evaporate, causing the internal temperature to remain steady or rise extremely
slowly for a long time. This is normal. How long a stall remains depends on the size of the meat
and temperature of the smoker. This is another reason we recommend cooking to a target probe
temperature rather than a set time.
• Consider wrapping your food with aluminum foil mid-smoke to retain moisture. This may also help the
food rise above the "stall" quicker by retaining the heat and moisture of the food.
• When cooking large cuts of meat (pork butt, brisket, etc), it is recommended to remove excess fat
on the surface of the meat. Trim the "Fat Cap" to ¼" thickness. Fat rendered at the surface does not
penetrate the meat or moisturize it. Instead, the fats will drip from the food and increase difficulty of
cleaning.
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