Smoking can impart a unique, savory flavor to almost any type of food, from fresh vegetables and fruits to beef, fowl and seafood. This technique cooks food slowly at a low temperature, so it can take several hours, especially for meat, and it requires about an hour of advanced preparation. It also requires special equipment, including the smoker itself, flavored wood and charcoal. Smokers vary considerably in size and cost, but if you want to smoke meat and vegetables at the same time, you will need one that can hold all of the items.
Step 1
Thaw and prepare your meat and vegetables as needed. Meat should be entirely thawed before smoking. You may also want to marinate the meat before smoking it, and you may want to slice the larger vegetables, such as eggplant or zucchini, in half. Smaller vegetables, such as tomatoes or mushrooms, should be left whole to keep them from falling through the grates and leaking too much liquid.
Step 2
Put the flavored wood chips in water and let them soak for 30 minutes to an hour.
Step 3
Pour a layer of charcoal into the bottom of the smoker. Douse it in lighter fluid; then light it with an electric lighter or a match. Let the lighter fluid burn off, uncovered, for 15 to 20 minutes.
Step 4
Add two to four flavored wood chips to the charcoal. Fill the smoker's water pan with water or another flavorful liquid of your choice, such as apple juice. Set it in the rack above the charcoal. Cover the charcoal with the body of the smoker to let the smoke begin accumulating and allow the temperature to rise to the optimal level, about 225 to 275 degrees Fahrenheit. This usually takes about 30 to 45 minutes. The lid of the smoker should let some smoke and air escape.
Step 5
Set your meat and vegetables on the grates in the smoker. Vegetables cook faster than meat, so they only need 1 to 2 hours to cook, depending on their size and density. You can tell that they're done when they are soft. Meat, on the other hand, takes between 4 and 8 hours to cook. Use a meat thermometer to ensure that it is done. Beef, pork, lamb and veal should be cooked to 145 degrees Fahrenheit. Ground meat should be cooked to 160 F, and poultry should be cooked to 165 F, according to USDA guidelines.
Step 6
Check the charcoal supply and water level every hour. Add more as needed. Add new pieces of flavored wood every hour. Use long tongs to flip and remove the meat and vegetables when they finish cooking.
Step 7
Pour water on the charcoal when you are finished cooking. Let the smoker cool before cleaning it.
Tips and Warnings
- If you don't have a smoker, you can also use an outdoor grill by setting the water pan on the coals beneath the grate. Apply sauce to the meat in the last 30 minutes of cooking for added flavor.
- Cook on a nonflammable surface, away from any potential fire hazards. Do not use substitutions for lighter fluids, such as gas or paint thinner, and don't try to use things like trash cans as a smoker.
Things You'll Need
- Smoker
- Flavored hardwood, such as cherry or hickory
- Water or other liquid
- Charcoal
- Lighter fluid
- Electric lighter or matches
- Long tongs
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