Where there’s smoke, there’s well-flavored meat and poultry. Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry, and turkey breasts. This slow cooking technique keeps them tender, too.
What is smoking?
Smoking is slowly cooking food indirectly over a fire.
This can be done by using a “smoker,” which is an out-door cooker especially designed for this purpose. A covered grill can also be used for smoking food by placing a drip pan of water beneath the meat on the grill.
Thaw Meat before Smoking
Completely thaw meat or poultry before smoking. Because smoking uses low temperatures to cook food, the meat will take too long to thaw in the smoker, allowing it to linger in the “Danger Zone” (temperatures between 40 and 140 °F) where harmful bacteria can multiply. Defrosted meat also cooks more evenly. Never thaw food at room temperature. Keeping meat and poultry cold while it is thawing is essential to prevent the growth of harmful bacteria. The best way to safely thaw meat and poultry is in the refrigerator. Cook or refreeze it within 1 or 2 days.
The microwave oven can be used to thaw more rapidly. Smoke the meat immediately because some areas of the meat can begin to cook during the thawing process.
