The Unofficial Masterbuilt Smoker Cookbook: Real Recipes for Smoking Meat, Fish, and Vegetables by Murray Daniel

Author:Murray, Daniel [Murray, Daniel]
Language: eng
Format: epub
Published: 2020-08-24T16:00:00+00:00

Familiarizing Yourself With The Terms Of Smoking

Just like any hobby or “Craft” out there, the technique of smoking also comes with its fair share of unique words and vocabulary that may seem slightly confusing to an untrained ear.

So, let me educate you a little bit on this topic so that things don’t seem that confusing moving forward!

I will try to explain the various terms as quickly and just as possible. Let’s cover the basics first.

Barbecuing: BBQ-ing is usually done on a grill! But rather than going for extreme temperatures, Barbecuing is done at a low temperature of about 300-500 degree F as opposed to grilling.

Grilling: Grilling, on the other hand, requires a high temperature that generally falls North of 500 degrees. This is rather quick cooking meat that sears the outside of the meat and seals the juice inside giving a dark, succulent finish.

Smoking: Smoking is usually done are even lower heating conditions, around 140 degrees F in some cases and is done by exposing the ingredients to smoke over a prolonged period. However, you should know that there are two types of Smoking and there is a slight difference between them.

In Hot Smoking, the Smoker simultaneously roasts and smokes the meat at temperatures above 140 degrees F, in this case, the foods are thoroughly cooked.

In Cold Smoking, however, sublet ingredients such as cheese fish prepared at shallow temperatures that fall around 69-90 degree F.

Now asides from the basics terminologies mentioned above, there are a few more that might pop up now and then. So, it's better to have a look at them as well.

AMNPS: This is a patented shorthand that stands for Amaze-N-Pellet Smoker, which is a portable smoke generator that burns either pellets or sawdust and is usable for both cold and hot smoking.

Bark: This is the name given to the crunchy fatty crust that develops outside meat after its heated past 300 degrees F, setting off a Maillard Reaction (more on this later).

Brine: This is the salting process of meat. You can either go for "wet brine," which is salt mixed with water and spices or "Dry Brine" which is merely rubbing the salt directly into the food. Brining meat helps to keep the meat moist during the smoking process.

Chimney: This is a cylindrical device that helps to ignite charcoal without lighter fluid.

COS: This stands for CHEAPO OFFSET SMOKER

Dalmatian Rub: A simple rub made of salt and pepper

EOS: This stands for EXPENSIVE OFFSET SMOKER

Gasser: A derogatory term used for propane-fueled smokers that are usually applied by those individuals who think that electric and gas-fueled smokers are "Inferior."

I.P: Liquid propane gas used to fuel smokers and grills. These are usually available in bottles of 20 pounds.

Maillard Reaction: This is a chemical process that occurs between 285-330 degree F and is responsible for providing foods with a crunchy layer of fat known as "Bark."

Montreal-Style Smoked Meat: This kind of meat is usually made by salting beef brisket and curing it with salt and spices, followed by a session of hot smoke and steam.

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