Famed cartoon character Brian Griffin once held a position trying to sell his smoked meat logs, but I’m willing to bet he didn’t smoke that meat himself. Cooking meat in a smoker is quite the task, but has amazing benefits if done properly. Preparation and careful attention during the cooking process is key to ensure that your meat is being smoked properly. The process can seem intimidating, but it boils down to a few steps that will turn you into the master of your neighborhood barbeque in no time. Not to mention, you will smell like your smoked meat for days after. I don’t think there’s a better way to fall asleep than smelling like mesquite wood chips. Break down your smoking adventure to the following three parts and treat your meat like your first date: slow and low.

1. Type of Smoker
In order to begin your smoking journey, you need to find the right smoker. They can range in size and style, but the most important category is fuel type. Propane, electric, charcoal and pellet are the top types and each brings a different set of benefits and challenges to the table.

Electric smokers are best when looking for a quicker process. The meat is still cooked in the same “slow and low” mentality but the temperature is much more consistent and easier to maintain. Many critics claim that electric smokers don’t always give you the best “smokey” taste, so use your judgement.

Propane smokers offer a similar convenience to the electric smokers in that the ignition is “push to start” and provides a relatively consistent heat source with a built-in temperature gauge. Propane smokers also give better flavor than electric, but require closer attention to the vents and chimneys to maintain the appropriate temperature for the meat.

Charcoal smokers are generally the most affordable to buy for people who are beginners in barbeque. These smokers allow for a unique flavor since the wood chips are mixed into the charcoal during the cooking process. The smoke that comes off the wood chips/chunks has a constant heat source causing a thorough burn. Your heat source has to be maintained throughout the cooking time, so these require a bit more attention than others. If you are looking to start your smoking career, pick up a bullet smoker and dive in.

Pellet smokers are a new grilling trend that have become more and more popular over the years. The biggest benefit of the pellet smokers is their versatility. You can use them to grill, smoke, roast or bake as the contraption acts as a convection oven. Due to this, you can load up the cooking surface with all kinds of meat without the worry of an uneven cook or over smoking. Pellets are small cylinders of compacted sawdust that come in a wide variety of flavors that can last multiple cooking sessions when you buy the common 20-pound bag.

2. Type of Meat
The most important step in the process is picking your meat. No matter what meat you choose, there are a few things to look for and consider. The bigger the meat, the longer the cook. The smoking process follows a “slow and low” mentality no matter what the meat is, but the size of the meat can have huge impacts on cooking time. Whether it be pork, brisket, ribs, salmon, chicken or turkey; size matters. Marbling is another thing to look for when picking your meat. The fatty and connective tissue will give the meat a richer flavor as the smoke penetrates it during the hours of cooking. Simply, more marble leads to more flavor. Different meats also have slight differences in the cooking process so after you have picked your meat, read up on how to properly cook it.

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3. Woodchips Pairing
This is the best part of the process because you get to choose what the flavor of the week is. A common trait of different chips that gets overlooked is that different woods burn hotter than others. Depending on the smoker you are using, this may be an important factor for you when determining which chips you are looking for. The chips need to be soaked in water for a few hours or the night before, so that the wood produces enough smoke for the meat. Dry chips won’t last as long and no one wants that. When soaking the chips, you can use bourbon, beer or wine to give them some more variety and spice it up. The fun in choosing chips is finding the certain flavors that pair best with the specific meat you’re cooking. This isn’t the end all be all, but the following pairings are recommended across the smoking community and will give you more bang for your buck:

Apple Wood- Fish, Poultry, Pork                             Oak- Any Meat

Cherry- Poultry, Gamey Meats (venison)                 Pecan- Poultry

Hickory- Beef, Chicken, Pork, Some Seafood          Mesquite- Beef, Tough Cuts