The Best Meats to Smoke for a Beginner - The Ultimate Guide

Are you new to the world of smoking meat? Well, this guide is a good starting point.

People have been smoking and flavoring meat for centuries. Whether it’s to change the flavor profile of the meat or to cure it, there are many reasons why smoking is a better alternative to simply seasoning your food.

Smoking meat may seem like a daunting task, but it is actually very easy and a lot of fun for those who are passionate about cooking.

So what are the best meats to smoke for a beginner?  The truth is, smoking is such a versatile way to prepare meat that you can start with just about anything you have on hand. Of course, there are some great starting points, like whole chicken, brisket, spare ribs, turkey, and more. 

If you’re ready to dive into this wonderfully tasty journey with us, welcome aboard. Read on to learn more about how you can easily smoke meat without being an expert.

What is smoking?

Smoking is a way of preparing meat and adding flavor to it. The concept of smoking meat is as old as time. We have spent centuries tossing meat on wood fires.

It turns out that the meat absorbs much of the smell and taste of the smoke. Also, if you cook it at a stable temperature long enough, the smoke itself will tenderize the meat.

You are probably already familiar with the process of smoking meat without even knowing it.

Think about it, when you have a backyard barbecue, you are not only cooking with the heat of the coals, but you are also adding a lot of flavors from the coals.

That indistinguishable smell and flavor come not only from the seasoning, but also from the addition of charcoal.

This same concept extends to a number of meats and preparation methods. For example, smoking is often done with many different types of wood. 

Many pizzerias use a certain type of wood (which is often part of their secret recipe or secret technique) to bake pizzas.

If you’ve ever wondered why your food doesn’t taste as good as your favorite deli even though it uses the same ingredients, it’s probably because they smoke their meat.

How smoking works

Smoking meat is a relatively easy process that consists of placing the food on a smoker using a separator grill or, in the case of industrial foods, on hangers.

To smoke meat, you need to have a smoker, which is basically a container that holds the fuel or smoking agent, such as charcoal or wood.

So either you place the meat above the smoke coming out of the container, or you hang the meat inside a tightly closed container that can seal in both the smoke and the meat. 

Most industrial smokers are in the form of upright containers with vents on each side. These vents release smoke and heat in a controlled manner.

Too much can add overly strong flavors, so the process must be properly controlled and timed for best results.

Beef, for example, can be smoked for about 4-8 hours at 220°F . This combination of heat and smoke will loosen the protein strands in the meat and add flavor through chemical reactions.

There are literally hundreds of ways to smoke food and each technique is unique to a particular type of meat or method, but in general the underlying concept will always be the same.

Smoke can also be used to season a dish and add a little more flavor when it comes to finishing it off.

The easiest way to smoke food would be to heat charcoal over the fire, then carefully add it to your finished dish on a piece of aluminum foil.

Add just a few drops of oil or butter onto the hot charcoal to release the smoke, then quickly close and seal the lid.

The food will take about 10-15 minutes to smoke, but as soon as you open the lid, you will notice a different and delicious flavor on your plate. 

This is one of the most basic and easiest ways for beginners to become familiar with smoking.

Types of meat that can be smoked

In general, any type of meat or vegetable can be smoked. 

Most store-bought flavored meat is smoked using industrial-sized smokers.

But you don’t need fancy equipment to start your journey. Depending on the type of meat you want to smoke, you can start all over using a simple barbecue pit.

BBQ pits are an amazing way to smoke meat and introduce a new layer of flavor.

Of course, your results will vary depending on whether you use an open barbecue pit or a smoker with a lid. In any case, if you are just starting out, you should try smoking in the barbecue pit first. 

It is easy and accessible to many people. You just have to light a few coals and then cook the meat over the coals with a grill. This will allow the smoke to permeate the meat and add flavor through browning and other chemical reactions.

However, there are a few things to keep in mind:

• Smoking can be used as a finishing motion to season your dish
• It can also be used to fully cook and tenderize meat.
• You can use a combination of wood and charcoal to smoke the meat and get different flavors
• You can use smoking to cure meat and extend its shelf life. 

Here are a few starting points for beginners:

Chicken

White meat is a good starting point because it’s so easy to come by and you may already have an idea of how to go about the process.

Chicken is a staple food and the protein that billions of people turn to around the world. It is quick, easy to cook and is ideal for smoking meat.

For example, for a whole chicken, you’ll first add all the seasonings and let the chicken sit for half a day or at least 2 hours in the fridge.

You can then smoke the chicken in a barbecue or smoker at around 210°F for 2 hours. You can also cook the chicken halfway on a stove or in the oven, then transfer it to the smoker for the finishing touch.

Adding a water pan to your smoker is important because when meat is cooked at a constant temperature it will start to lose moisture over time, and this is where the water pan comes in handy.

The pan of water will add moisture by increasing the humidity and will also help to tenderize the meat more evenly.

Turkey

This is also valid for turkey. If you are using a whole bird, you will need to smoke the bird for about 3 hours at 215°F.

Remember that smoking requires patience, so you better be willing to put in a few hours for this method to work its magic. Once the bird is well smoked, it should have a glossy exterior with an even brown color across the surface.

You can also cook the bird in the oven and then transfer it to the smoker for added flavor.

Veal ribs

An emblematic and reference food for smoking, beef ribs are delicious and bursting with flavors. Done right, well-smoked short ribs will have a satisfying exterior and a juicy, tender interior.

Smoked beef ribs take the longest to cook because beef is high in fiber.

When heat is applied long enough, the collagen in the meat breaks down and turns into gelatin, causing the fibers to separate from each other, meaning the meat becomes tender. 

It is then that the smoke begins to penetrate the meat. The type of wood you use will also affect the taste and smell of the food.

For example, oak adds a very musky smell and earthy flavor to any protein, while cherry-flavored wood will impart a subtle sweet yet savory flavor.

Beef ribs can also be wrapped in aluminum foil to maintain internal temperature and seal in any juices that the meat excretes. This adds not only the texture but also the succulence of the meat.

pork chops

Pork chops are hailed as one of the best-tasting meats in the world. This is because pork is inherently flavorful due to its fat profile and texture. It is almost always smoked and cooked to perfection using various techniques.

Pork chops can be smoked at 220ºC for 4-5 hours using hickory, oak or maple wood. You can also add a bit of charcoal for a more complex flavor.

Salmon

Although this type of meat is still easy for beginners, salmon should be prepared with some caution.

Unlike other types of protein, seafood, especially salmon fillets, has a reputation for being overcooked.

This type of protein does not require a lot of heat and cooks relatively quickly than beef or pork. With a smoker set to 195°F, you will need to smoke the salmon for about 1.5 hours. 

Quickly check the doneness of the meat around the 1 hour mark and proceed accordingly.

Prawns and prawns

Prawns and prawns are a delight in many kitchens, but did you know that you can add an extra layer of flavor simply by smoking them for a few hours?

The prawns can be pre-seasoned and then added to a smoker for about 1-2 hours for a savory, sweet, fishy flavor. Be sure to try searing the shrimp over a grill to add color and even more flavor.

Some shellfish go well with smokers and some don’t. We strongly recommend that you start with prawns, prawns or salmon. We guarantee that you will not regret it!

Tips for smoking

There are a few things to keep in mind when smoking meat.

• Always choose a smoker that has an airtight lid. This will help maintain a constant temperature and will also keep any smoke contained within the pit. 
• Do not open and close the smoker lid repeatedly. This will cause discrepancies in temperature and will also cause smoke to escape. You need the smoke both for flavor and to tenderize the meat. 
• Do not go overboard with the amount of charcoal or wood when smoking. You need to maintain a constant temperature with the right smoke or too much can cause an unpleasant taste. Follow the instructions on the fuel label or refer to the recipe for more information.

Also, different types of wood have different flavors and different fire points that you can use to your advantage when smoking your meat. Here are some types of wood that we recommend for beginners:

• The sweet, flavored wood is great for lamb and veal. It adds a distinct yet subtle aroma and sweet flavor to meat, and pairs very well with beef.
• Applewood pairs well with almost any type of protein and is a good starting point for beginners. Get this type of wood if you don’t want to get into the thick of smoking. It’s great for starters, sears evenly, and will always add great flavor to any meat.
• Hickory adds a unique sweet and fruity flavor that can also combine with the flavor of bacon to any type of meat. It burns slowly, which means it will release smoke evenly throughout the cooking process.
• Maple, oak, olive and other types of wood can also be used to impart a unique earthy, fruity and slightly sweet flavor to any meat.

You can use these woods individually or you can also mix and match different types of wood to get a different and combined flavor.

If you don’t know where to start, we highly recommend choosing applewood, hickory, or oak.

Once you get a feel for the flavors of each, you can experiment with mixing different types to create a unique layer of flavor for your dishes.

Related questions

Now that we’ve gone over the different types of meat that work best with smoking, let’s look at some related questions!

Do I need to buy a smoker to smoke the meat?

If you have the necessary resources, the best way to smoke meat is inside a smoker.

However, if you don’t want to buy one, we highly recommend using an open barbecue or placing a lid on the grill to get more or less the same flavor. 

Can you smoke any meat?

Yes. Most types of meat pair very well with various types of wood and charcoal.

The exception to this rule are some types of seafood, but even in this category, you can try smoked salmon and shrimp, as they are considered the best smoked meats.

What is the easiest type of meat to smoke?

Beginners can easily smoke white meat, such as chicken, because this type of meat is easy to cook, readily available, and doesn’t require a lot of time or commitment. 

Of course, you may have to follow a good recipe to get the best results. In general, you can use any type of wood or charcoal to smoke this meat.

Why does smoked meat take so long?

Smoking is time consuming because you are essentially tenderizing the meat through smoke rather than direct flame.

The room temperature rises due to the smoke and this helps to break down the collagen in the meat. Over time, the smoke penetrates and permeates the food, giving a different flavor to the meat.

Commercial smokers can use pressurized cabinets to smoke meat very effectively, but for home cooks, the best way to smoke meat is to wait a few hours.