Backyard Smoking Is Easier Than You Think

Backyard Smoking Is Easier Than You Think

By Steve McGrath

I have always been under the impression that unless you grew up learning the art of smoking food from relatives with a history in it themselves, there was no chance of mastering it on your own. Years later I stand corrected and a firm believer that it is not the case, just ask the ones that leave my back patio with a smile on their face and content taste buds. I am a convert when it comes to backyard smoking but by no means do I aspire to competition cooking. Besides the fact that I am not up to that level, it would just take some of the fun out of it.
Smoke Vault SMOKER

If you have never used a smoker, start small and learn from others. There are more people around you than you think that are into it. Some are quiet about it, fearing they may lose all their secrets or may just end up feeding the neighborhood. Just take an interest in learning and most of the time people will let down their guard to help a rookie out. The internet has changed just about everything we do in life, and outdoor cooking is no exception. More times that not I have found myself on one website or another perusing websites to kill time when I find a recipe that ends up being a “keeper.” Use the web as both an educational tool as well as an interactive, community setting.

Texas RUB

One of my favorite things to smoke is also what I believe to be one of the easiest. The wet-packed, pre-marinated pork loins are trimmed and ready to go. I like to use disposable foil pans when smoking just about anything in the smoker. Two reasons for that, one is to keep the smoker a little bit cleaner and the other reason is so that when the fat renders from the prolonged exposure to heat it keeps it near the meat. So after telling my friend about the pork loin and where to start, the same question popped up again, “how long do I smoke it and when should I expect it to be done?” Once again I guess that I have never thought much about that, at least not recently, but I showed him one of the books that I frequently use and refer to, that gives a a smoking timetable and doneness chart. So by looking at those charts he figured that it would take him about 9 hours. I kept my phone close by the next day, just knowing that I would hear from him in a panic wondering what to do. It never happened and my waiting ended when he sent me a photo of the finished product, mission accomplished. He is well on his way to becoming a smoke junky, something that never really has an end. There is always a new recipe or another method to try and that’s the beauty of it all.
   Seasonings with free shipping!

Let’s talk fish. I am by no means and expert and certainly envy those who live in the Northwest. There are few things that are more rewarding than a good smoked slab of salmon. One of the biggest keys to doing fish right is brining,as it will add flavor and moisture to a usually dry piece of fish. There are a ton of brines out there that can be store bought; pre-packaged versions are ready to go and require no measurements or weighing. I prefer the Hi Mountain Seasonings stuff and have yet to find one that I didn’t like. For the DIY crowd once again there are plentiful recipes and ideas out there. Most brines start with two simple ingredients, salt and some form of sugar. From there the imagination is the only thing that will limit what you do. A while back I tried smoking some salmon on cedar planks, it turned out pretty well if you like the taste of smoked cedar. The taste was so overpowering and dominate that it was hard to tell it was even fish. I have since learned that the wood is better served as the source of the smoke and not the platform on which the smoking is done. I know that there are excellent recipes and methods with the planks but I have yet to find one that works for me.

The epitome and icon of a smoker in my opinion though is the ribs. Everyone likes to get sloppy and throw down a rack of ribs, below is an experience I first had when getting into smoking:
“After looking at ingredient lists that went on forever and included many unheard of spices I decided to go with a pre-made blend. Emeril’s rib rub with my own special little variation; a bit of brown sugar did the trick. I don’t like things that are too hot; just enough kick to let you know it is there. Emeril’s is the perfect blend of the good stuff. Once you are at the store get plastic wrap and head to the house.
   Camp Chef Rib Rack
Rub the ribs down the night before you plan on cooking then wrap them in plastic wrap. Use about 3/4 of the rub and save the other for the morning. Use a tray underneath the ribs (to catch the juices) then put in the fridge overnight. Pull the ribs out the next morning and get the smoker chugging like a freight train. Apply the rest of the rub then slide into the Camp Chef rib racks and set the temp at around 185 F and let it go. Depending on the size of the ribs and how many you have got will depend on how long you cook them. 8-10 hours have been the magic numbers for me but check it out for yourself. In the final hour baste the ribs with some sauce and add another round of chips to give it that final kick. The point of being done should be evident by the meat pulling away from the ends of the bones. Once removed from the smoker let the ribs rest for 15-20 minutes then slice and serve!”
Perfection is often found with the smoker, so also is a “learning opportunity,” take them both in stride and continue along the path. I’m not sure where that path ends or what may be waiting there but I don’t care because I am eating damn good all the way there!