As every procedure of cooking have its own dos and don’ts, similar is the case with smoking meat. It is a unique procedure and certainly requires few things to be considered before starting the procedure of smoking meat.
When you want the smoked meat for immediate consumption, then it comes more along the lines of barbecuing. Cooking a roast this way for dinner is usually done by starting in the morning hours and letting it roast. It happens with slow cook with a low, indirect heat and the smoke somewhat contained with the meat inside the chamber. The end result of this procedure is a smoked flavored meat that almost melts off the bone.
In case you want to preserve the smoked meat, there are two ways to do it. One is cold smoking and the other one is hot smoke. Cold smoke does not involve heat whereas the hot smoke does. In cold smoking, meat is hung in a smoker, but the smoke is generated in a separate area so that the temperature of the chamber in which meat is placed is maintained between 75 and 120 degrees. The procedure of cold smoking can take long hours as compared to hot smoking.
Hot smoking takes less time to complete and is done in a temperature ranging between 140 to 200 degrees. Hot smoked meat are usually not cured beforehand, but are brined for the purpose of flavor. The hot process for meat is more cooked than dried.
In both the cold and hot smoking, the meat is usually dried on the surface before smoking. Moreover, both the procedures help in preventing insects from attacking the meat. In fact, the deposits from the smoke serve to both in drying the meat and slowing the bacterial growth.
So, it’s up to you that which process of smoking meat you use and what kind of smoked meat you would like to have and serve to your family and friends.
Smokers Electric for Smoked Meat and Fish 