| If you are looking for a real challenge in cooking meat, | | | | make it rather plain and eatable while you are learning, |
| you should try smoking it. There are two types to do | | | | than to just ruin it all. |
| this, either dry smoking or water based smoking. | | | | The good benefit about dry smoking is that you can |
| To dry smoke a meat, it practically refers to indirect | | | | cook a lot of food. A large grill can support over 40 lbs |
| cooking in an enclosed grill that uses charcoal pieces. | | | | of meat that can be smoked. This will feed your family |
| Once you put the meat on the grill, you close the grill. If | | | | for a while, no matter how big it is. |
| you have a more advanced grill, you should have the | | | | The other smoking method is calling wet smoking or |
| ability to control the air flow in the grill so the flames | | | | water based smoking. In this method, you put a large |
| can still burn but the smoke goes upward. This smoke | | | | metallic pan of water at the bottom to increase the |
| will give your meat an amazing new taste. Be careful | | | | moisture retained in the meat. This is an excellent |
| and experiment gradually however, as smoking meat | | | | cooking method for more tender and sophisticated |
| is usually done on large quantities of meat. You want | | | | foods. Most of the time, wet smoking is used for |
| to prevent ruining those 10 lbs of nice yummy meat by | | | | seafood like lobster, crab and shrimps. These foods |
| over-smoking it. So try things gradually, it is better to | | | | would get very stringy if you dry smoked them. |