Hot Smoking & BBQ

Hot smoking and BBQ charcuterie: cure, temperature, wood, and safe internal temps.

Best Wood for Smoking Meat: A Pairing Guide

The best wood for smoking meat is any clean hardwood matched to the protein: alder and fruit woods like apple and cherry for fish and poultry, oak and hickory for beef and pork, and never a resinous softwood like pine or cedar. More important than the species is how you burn it — thin blue […]

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Hot Smoking & BBQ

Hot Smoking Temperature Guide: Smoker and Internal

Hot smoking involves two temperatures, and confusing them is the root of most failed cooks. The smoker temperature is the air inside the chamber — usually 107–135 °C (225–275 °F), or 60–80 °C (140–176 °F) for fish. The internal temperature is the number inside the meat, and that is the one that decides whether the food is safe and […]

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