Smoking Meats
Which Meats?
Most meats can be smoked in a portable
smoker however you aren’t always completing the cooking within the smoker.
With meat such as steak, the smoker can be used to impart the smoke
flavour, and part of the cooking process, before completing with conventional
methods, such as a BBQ or frypan.
Chicken can be cooked in the smoker although it is critical that you ensure it
is properly cooked. Chicken breasts are ideal. They can be flattened before
smoking to ensure thorough cooking. The juices should run clear when
cooked.
Sausages and other meats can also be smoked.
Which Timber?
Apple is great for white meats. It is also a great option with beef. Traditional
manuka smoking is also ideal for all meats.
Preparation
All meats will be improved with a marinade. Again the options are unlimited.
Experimentation will produce great rewards. Soy sauce, peppercorns,
chilli sauces, Worcestershire sauce, in fact the list is limited only by your
imagination.
Options
Don’t just limit yourself to meats; many vegetables also lend themselves to
smoking. Peppers and tomatoes are two in particular that suit smoking.
Smoking Time
Chicken breasts can be ready in 20
minutes (check for thorough cooking),
Other meats will vary from 10-30 minutes
depending on whether it is being cooked or
just smoked.
LEFT:
Smoked chicken breast - these were marinated in soy
sauce then cooked and smoked in the portable smoker. Sliced it
makes a great meat for hors d’oeuvres.
