Smoking meat 101

Cooking meat in a smoker is a great way to impress your friends at your BBQ.  There are very few things better than a good piece of smoked meat.  It is moist, falls from the bone, and is full of flavor.

Smoking meat originally started as a way to preserve meat before refrigeration. People now smoke meat to eat as soon as it is done cooking.  Favorite meats to smoke include brisket, ribs, chicken, and sausages.

It’s important to brine your meat before smoking so that it doesn’t dry out.  We sell many different kind of rubs, from jerky rub to big game, chicken, coffee and more! (We also have sauces for after the meat is cooked, and different flavored pellets for smoking.)

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When smoking meat, keep it low and slow.  A temperature between 212 and 230 degrees F is recommended.  Some meats can fully cook in a few hours and some meats can actually be cooked overnight.  Smoking meat slowly and at a low temperature lets all the tough tissue dissolve into the meat, while simultaneously giving the smoke time to be absorbed.

We now sell Traeger Grills, which cook and smoke using wood pellets. Screen Shot 2019-05-31 at 9.19.10 AM.png

Some of our grills even come with Wifi, or as Traeger likes to call it, WIFIRE.  With Traeger WIFIRE, you can sit on your couch while controlling and monitoring the temperatures with the Traeger app.  You can change the temperature, monitor the food temps, and even add smoke through the Traeger app.  You also can download hundreds of recipes through the app, upping your smoking game even more!

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You can also smoke meat using your Weber grill.  Here’s a great video demonstrating how:

However you choose to smoke your meat this summer, we hope you drop off some samples at the store for us to try!

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