Smoking

Smoking cooks food low and slow, around 110 to 135°C (225 to 275°F), with wood smoke for flavor. A small amount of clean, thin, bluish smoke tastes better than thick white smoke, which turns food bitter. Keep the temperature steady, add wood in small amounts, and expect hours, not minutes. Oak, hickory and fruitwoods are safe choices. Pull meat by internal temperature and let big cuts rest, wrapped, for an hour before slicing.