Smoking Meat

Smoking meat is a slow cooking process that uses smoke from burning wood or other fuels to add flavor and preserve the meat. The meat is placed in a smoker or on a smoker’s rack, where controlled heat, low and steady, causes the meat to cook gradually. The smoke infuses the meat with rich, smoky flavors and helps break down connective tissues, making it tender. This method also helps extend shelf life by reducing moisture and inhibiting bacteria growth. Smoking is popular for preparing meats like brisket, ribs, and salmon, resulting in flavorful, tender, and well-preserved products.