How to master your smoker this summer
John McLemore, a best-selling cookbook author and BBQ expert, has some tips for families smoking their meals this summer.
First, the type of wood chips matters. McLemore recommends apple chips for poultry and wild game. He says these chips have a mild, fruity flavor. He says alder wood is good for fish and seafood. Pecan wood has a mild, sweet flavor that's perfect for poultry, pork and wild game. Mesquite has a strong flavor, so it's best used with beef. Hickory is a universal wood that McLemore recommends for all foods.
McLemore says smoking is an easy way to avoid charred and burnt meats like you get with grilling.
There are some easy ways to prepare and smoke meats.
With chicken, McLemore recommends letting the meat soak in a lemon and pepper brine overnight. Then smoke for four to five hours.
Another easy recipe starts with your favorite wet BBQ rub. Then mix that with a favorite seasoning blend. A roast would smoke about 45 minutes per pound.
With ribs, McLemore says to pull the membrane off to allow the smoke flavor to infuse throughout the meat.
For more simple smoker recipes, visit Masterbuilt's