Smoking Meat 101: Important Tips from Ted’s

It’s fall in the Lowcountry, the time of year when our backyard grilling repertoire transitions from burgers and dogs to smoked brisket, pork butts and ribs. Whether you’re spending the weekend smoking up a brisket for the family for Sunday dinner, or preparing a pork butt for the weekend’s tailgating festivities, there’s just something about the aroma and taste of smoked specialties like these that screams fall. 

When it comes to smoking, “low and slow” is the name of the game, but of course, it’s not quite that simple. We’ve been smoking our own brisket, pulled pork bbq, salmon, ribs and other specialties for more than 17 years behind the shop at Ted’s. Following are some important tips we’ve learned that you should keep in mind when considering smoking food on your smoker or charcoal grill at home:

You don’t have to have an actual “smoker” to smoke meats in your backyard.

A charcoal grill will work. Just be sure to build your fire on one side of the grill, and place your meat on the opposite side (meat should never be directly above the flame when smoking). But in our opinion, the best option for your backyard is the Big Green Egg, which is a ceramic kettle-style charcoal grill that can sustain high temperatures and works beautifully both both regular charcoal grilling and as a smoker. 

You can use wood chips, chunks or BBQ pellets, but be deliberate in the type of wood you choose.

Ted prefers hickory for most of what we smoke here at at the shop because it produces a mid-level of smoke. For a heavier smoked flavor, choose mesquite. For a lighter smoked flavor, cherry is a good option.

Don’t use too much wood.

Too much smoke can cause food to taste bitter. Add just a few chunks at a time.

Keep the vents of your grill open to ensure good combustion, and then adjust the vents to reduce airflow if the fire gets too hot.

The trick is to get enough airflow to keep the smoke white, but not too much air, which will result in black smoke and a bitter taste. 

Constantly check the temperature of your grill and make adjustments as needed as conditions change.

Among the many variables that can affect the temperature of your smoker or grill is the wind. You want to be mindful of these variables and adjust your smoke and heat as necessary.

Open the lid to your grill or smoker sparingly.

You want the temperature to remain constant. Opening and closing the lid will cause the temperature to fluctuate.

Be mindful of the internal temperature of whatever you are smoking.

The temperatures for smoking sliced vs. pulled meat are different. Be sure to consult a temperature chart to determine the correct temperature for the specific results you desire.

Smoking food is both an art an a science. If you are interested in more detailed information about this process, one resource we recommend is www.smokedbbqsource.com. And of course, when you ready to get started, stop by and see us to pick the perfect cut for your smoker!