Smoking
Cooking food at low temperatures (225-250°F) for extended periods while exposing it to smoke from smoldering wood. Simultaneously cooks, flavors, and preserves the food.
When to Use This Technique
- Brisket, pork shoulder, ribs
- Salmon and trout
- Whole chickens and turkeys
- Vegetables for smoky depth (peppers, eggplant)
Temperature Guide
Temperature Range
225-250°F / 107-121°C (smoke chamber temperature)
Visual Cue
Thin blue smoke (good). White billowing smoke = too much (acrid flavor).
Readiness Test
Internal meat temp: brisket 203°F, pulled pork 195-203°F, ribs pass the bend test
Step-by-Step Instructions
Set up smoker — fill water pan, arrange charcoal/wood, preheat to 225-250°F
Tip
A water pan moderates temperature and keeps humidity inside the chamber
Apply dry rub to meat 1-12 hours ahead
Tip
Overnight dry brine creates bark (the crispy exterior crust)
Add wood chips/chunks to coals or smoker box — achieve thin blue smoke
Tip
You want whispy blue smoke, not thick white. Thin blue = clean combustion = good flavor
Common Mistake
Over-smoking gives bitter, acrid flavor. Less smoke is usually better.
Place meat in smoker, fat cap up, do not open for first 2 hours
Tip
Opening lets out heat and smoke, extends cook time drastically
Maintain steady temperature — adjust vents and add fuel as needed
Tip
Temperature swings delay the cook. Aim for 225-250°F throughout.
Wrap in butcher paper or foil when internal temp hits 165°F (the stall)
Tip
The 'stall' at 165°F can last 2-4 hours. Wrapping pushes through it.
Cook to final internal temp, then rest 30-60 minutes in cooler
Tip
Resting in an empty cooler (wrapped) keeps temp and redistributes juices
Visual Cues to Look For
- Smoke ring: pink layer just beneath the bark — sign of proper smoking
- Bark: dry, dark, mahogany crust on exterior
- Brisket bends and jiggles when held by one end — done
- Ribs: meat pulls back 1/4 inch from bone ends
Regional Variations
Texas BBQ
Beef-centric, post oak wood, salt and pepper only rub, no sauce, low-and-slow 12+ hours
Memphis BBQ
Pork ribs, dry rub, hickory wood, served dry or with thin sauce on side
Indian Dum (Charcoal Smoke)
Live coal placed in vessel with ghee for quick hot smoke infusion of 5-10 minutes
Equipment Needed
- Smoker (offset, kettle, pellet, or electric)
- Wood chips or chunks (hickory, applewood, mesquite, cherry)
- Meat thermometer
- Water pan
Related Techniques
Quick Reference
Difficulty
Hard
Time Required
1-16 hours
Category
Dry Heat Cooking