Smoking Meat Week: Smoking 101

Karl Engel, head chef at Pigcasso BBQ in Tulsa, gives us the lowdown on the basics of smoking meat.

[artofmanliness]

It's BBQ Week at AoM! All this week we'll be posting videos with tips on how to smoke various types of meat. Today's video is a rundown of the very basics on how to get started with smoking. 

[motordar]

I smoke better than anybody and my ways the best.

[ceeqanguel]

I was butchering on the farm ever since I was 6 'till my father sold it when I was 12. But I realise now we were cooking meat all wrong. We never smoked any meat, and we never boiled ribs beforehand. These tips are amazing! Thanks a bunch!

[chuckandrews]

I like how you are open to other methods, and not just your own. And your right, cooking is such a personal pursuit, it all comes down to how " you" like it. Good job!

[Liinksy]

This already helped a ton! Love the way you broke everything down and reiterated that there’s is no ruining it just learning from it. Subscribed and will be coming back for recipes !

[dracomille]

I just bought my first offset smoker. I have been seasoning it now for 4 hours. I cant wait to try my first smoke in it . Thank you for the good video and knowledge

[JuanLara-tjem]

I’m just a young 27 father that grew up without a dad with 2 boys of my own. I just want to learn how to cook, grill and smoke.

[leejohnson]

I gotta get into this but it's a mind field on what to buy to get starred

[arng]

You can even use your oven in the kitchen. I did that with a turkey a couple Thanksgivings ago, and a ham the next month for Christmas. All you need is a pan with a sort of grate that keeps the meat sitting above the pan, rather than on it. You soak woodchips in water over night (there are different flavours). You can do all your preparations with the meat the morning of your smoking or the night before while the woodchips soak, unless you are doing a preparation that takes a while. For the turkey, I used a dry rub, for the ham, I used a glaze that I mixed with whisky. I also poured the whisky over the ham and woodchips. Once you have the woodchips in the pan and the meat on the grate, you tin foil it over so that all the smoke gets concentrated on the meat, instead of filling your oven and house.

[kevin]

I love the way you have explained the art of smoking.

[charlessullivan]

I have been trying what you said to do my family and friends love what I have done. Thanks i appreciate.

[curtiswhiteheadjr]

This guy gets it. 💯 Grilling is equal parts art and science and yet highly individualized. All of his tips very helpful. I got into smoking over grilling certain meats in the last 2 years and I can use all the advice I can get.

[bubbasteve]

Man I gotta say I've watched a lot of videos on smoking tips and such and this video has By Far been the most helpful and most informative I have seen yet. Great job!

[kimsmiga]

You have a great presence! Nicely done

[jrhoeft]

I made some brisket last week using my Weber bullet smoker for a party and it was a hit.  Looking forward to this series to up my game.

[omaraguilar-crzh]

After listening to this guy I have the best smoking skills then anyone else alive…

[PaulyC]

Nice video, thank you sir. I like the positive attitude you bring. I can tell too its something you're really passionate about.

[Chronicalsoul]

Just getting started. Doing my research. This helped a lot 👍

[TheMaxxMiller]

This is going to be a great series. Love to BBQ on the weekends. Just about finished with my newest smoker, can't wait to break it in.

[devonhuston]

How come you wouldn’t smoke a burger? Genuine question, I just got my smoker seasoned yesterday and was planning on that in there future