HOW TO SMOKE MEAT

Grilling slowly over indirect heat in a closed charcoal cooker is called
“smoking.” It is used to add flavor to large cuts of meat and keep them
tender. It can require up to 8 hours, depending on the meat’s size and the
outdoor air temperature. Use high quality charcoal to build a hot fire.
Pile about 50 briquettes in the center, and when they are covered
with gray ash, push them into two piles. Center a pan of water between
the two piles. Wood chips such as mesquite are used for additional flavor.
Using dry chips at the start creates a fast smoke; wet them later for
sustained heat. Center the food on the grill over the water pan, close
the lid and keep the grill vents open. The temperature in the smoker should
be maintained at 250° to 300° F for safety. Add about 9 coals every 1 to 2 hours.

Here are some delicious smoked recipes for you to enjoy

Smoke-Barbecued Salmon

1 (3 1/2 to 4 pound) salmon
1 tablespoon chopped parsley
1/2 teaspoon dill weed
1/2 teaspoon sugar
1/4 teaspoon salt
1 clove garlic, minced
1/2 teaspoon grated lemon peel
2 cups hickory chips
Water
Vegetable oil

Mix spices and rub over the fish. Let stand at room temperature. Burn coals down until they are covered with gray ash.

Meanwhile, put hickory chips in water for 30 minutes, then drain well. Put hickory chips on the coals. Put fish on a greased grill. Cover the barbecue and open dampers just a crack. The fish will be done in about 20 minutes.

Smoked Brisket

1 cup granulated sugar
1/4 cup black pepper
2 tablespoons
garlic powder
1/3 cup salt
1/2 cup paprika
2 tablespoons Accent
1 (4 to 4 1/2 pound) beef brisket

Mix together sugar, pepper, garlic powder, salt, paprika and Accent. Rub dry sauce generously over brisket. Smoke in hooded charcoal smoker (top shelf with no water pan) or grill for 2 1/2 hours. Rub with sauce again. Wrap brisket in foil and bake in 250 degree F oven for 2 1/2 hours.

Brisket may be smoked one day, refrigerated overnight and oven-cooked the next day.
Slice thinly against the grain. Serves 8.

Smoked Ribs with Honey-Mustard Sauce

Hickory chips
5 pounds pork spareribs
1/2 cup honey
1/4 cup firmly packed brown sugar
1/4 cup prepared mustard
1/2 teaspoon maple flavoring

Soak hickory chips in water at least 15 minutes. Prepare charcoal fire in smoker; let burn 15 to 20 minutes or until coals are white. Place hickory chips on coals. Place pan of water in smoker or grill. Place ribs on food
rack. Cover with lid; cook ribs 3 hours.

Combine honey and remaining ingredients in a saucepan; cook over medium heat, stirring constantly, until sugar dissolves. Baste ribs with sauce; cover and cook 30 minutes.

Turn ribs over, and baste again with sauce. Cover and cook an additional 30 minutes.

Yields 5 to 6 servings.