Meat that's meant to be preserved by curing with salt or honey and low moisture is also smoked, but in that case the temperatures don't go above 100 F or so, and the smoking period is measured in days, not hours. Never use pine, any softwood or any finished lumber (like old furniture).ĭon't confuse this low-temperature smoke cooking, which is the essence of BBQ, with cold smoking. Hickory makes everything taste like bacon, so I use it sparingly. I burn mostly oak, but my favorite is apple, when I can get it. A fringe benefit is that the low, smoky fire leaves the aroma of smoke permeating the meat. Two marvelous things happen when you slow-cook at low temperatures: The tough meat becomes flavorful and succulent, and the fat is rendered out, in sort of a self-basting. The secret is to cook these cuts very slowly, over a duration of 4 to 6 hours or longer at temperatures near the boiling point of water. People who couldn't afford the better cuts of meat were forced to consume tougher, fattier cuts like pork butt and beef brisket. True BBQ is a different art form altogether.īBQ-style cooking developed largely in the American Southeast. Steaks, burgers and hot dogs are grilled. You can use old water pipe, rebar or even electrical conduit.īarbecue, the traditional American style of cooking, is not to be confused with grilling, although the terms have become almost interchangeable in millions of American backyards.
Salvaged materials will be fine for your smoker's frame. This project involves a lot of welding, but several wire-feed welders are sold at The Home Depot and Sears, and you can learn to do simple welding with only an hour or two of practice. I decided after years of working with a small water smoker-and recently acquiring a vacation house-to build one of my own. A good cook can make good BBQ in anything. The payoff: tough meat becomes flavorful and succulent, fat is rendered out and the low, smoky fire leaves the aroma of smoke permeating the meat. Real barbecue involves cooking tougher, fattier cuts of meat like pork butt and beef brisket over a duration of 4 to 6 hours or longer at temperatures near the boiling point of water.
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