Alice Waterson - Smoking Meat Cookbook: Featuring 30 Succulent Recipes for Smoking Meat

Congrats on purchasing your very own smoker! Now you will be able to create succulentsmoked meat right from your yard. Before you dive into cooking, however, there are a fewfundamental things that you must be aware of and bear in mind being attempting to use your new smoker. So, get you a bit more acquainted with the smoker and the tools needed for successbefore diving into our featured recipes. Here are a few common smoking mistakes that youshould definitely try to avoid.

Top 5 Mistakes to Avoid
1. Not doing your research:

You will need to select the type of smoker you want to use. The vertical water smokers then tobe on the cheaper end of the market and tend to work well even during warm weather. However,they wont be able to maintain their core temperature during cold weather. The cabinet styleelectric smokers are shaped like a small fridge.

Most of these cabinet smokers also have a temperature gauge that will enable you to controlthe core temperature. When you are making use of an electric smoker to cook, it is incrediblyimportant that you can control the temperature.

2. Forgetting to read the manual:

There are different types of electric smokers that are available and each of these has a differentset of directions for operating them. While you are making use of an electric smoker, you should understand the instructions that are specific to the model.

3. Not seasoning your smoker:

Most of the electric smokers need to be seasoned every now and then for them to operatesmoothly. The instructions regarding seasoning the smoker are generally mentioned in theinstructions manual. So, make sure that you read it carefully. Have you ever seasoned an ironpan? Well, seasoning a smoker is quite similar too. You will simply need to coat the insidewith some oil. You dont have to splurge on any expensive oil. If you have bacon grease, eventhat will do the trick.

Once you have coated the entire surface of the smoker with oil, heat it. This will make sure thatoil has spread into all the nooks and crannies. Coating the smoker with oil will act as aprotective barrier against the natural elements. Make sure that the heat is set at between a lowof 250 degrees F, and a high of 275 degrees F. Anything more than this, and the paint on thesmoker will come off. The oil will prevent the smoker from rusting. There needs to be sufficientventilation so that the fire keeps burning and look out for any creosote formations.

4. Not cleaning the grates:

The grates can be easily cleaned by placing them in the kitchen oven and set it on a self-cleaningcycle. This will help in burning off any soot and grease. It takes a few hours. At the end of thisprocess, the grates will look new and shiny. Spraying the grates with a little bit of cookingspray will help in making the cleaning up process much simpler. It will also prevent any meatfrom sticking to it. You should treat your smoker like an investment and take good care of it.You will need to keep cleaning it occasionally and use it the manner in which it is supposed to be used.

5. Not studying proper temperatures:

Whenever you are making use of an electric smoker, you should always make sure that you arecooking at an ideal temperature. You will need to monitor the internal temperature of thesmoker. However, most of the smokers available these days come with a temperature gauge. This simplifies your work. Some electric smokers also have a dial for adjusting the smokers.So, make sure that you have adjusted the temperature depending on the recipe.

Finally, a juicy pizza made in your smoker that will leave you floating on high.Serving size: 1Overall time: 1 hr. 10 mins.Ingredients:

2 pounds Italian sausage meat
Salt to taste
Pepper to taste
1 cup pepperoni slices, chopped
1 cup green olives, sliced
1 cups mozzarella cheese, grated
1 cups pizza sauce (optional)

1. Mix together sausage meat, salt, and pepper and green olives. Place the mixture on aparchment paper.2. Using a rolling pin, roll the mixture into a square of about 15 x 15 inches. Spread thepepperoni slices in the middle of the rolled meat.3. Sprinkle cheese over the pepperoni slices. Roll the meat in such a manner that the pepperoniis in the middle and surrounded all over with the beef mixture.

4. Place the rolled fatty on the center rack. Preheat the smoker to 250F following themanufacturers instructions. Smoke for 2-3 hours until the internal temperature has reached
165 F. Slice and serve topped with pizza sauce if using.

This Prime rib will quickly become your go to holiday centerpiece.Serving size: 4Overall time: 4-6 hrs.Ingredients:

1 prime rib roast (6-8 pounds)
8 cloves garlic, chopped
2 tablespoons freshly ground pepper
4 tablespoons kosher salt
2 tablespoons dried thyme

1. Preheat the smoker to 250F following themanufacturers instructions.2. Mix together in a bowl all the ingredients in a bowl except roast and rub it all over the roast.Lay the roast with its fat side facing up on the center rack.3. Lower the temperature of the smoker to 225F.4. Smoke the roast for a few hours until the internal temperature reaches 165F.5. It takes around an hour per pound of meat to cook. Remove from the smoker and wrap inheavy-duty aluminum foil and set aside for about 15 -20 minutes.6. Slice it across the grain and serve it along with the juices collected while smoking. You will leave all your guest begging for the smoky flavor of this succulent tenderloin.Serving size: 10Overall time: 2 hrs. 30 mins.Ingredients:

1 jar of mild jalapeo pepper slices
1 (1 - 1 lb.) pork tenderloin
Bruschetta toast
Garlic salt
Heavy-duty Aluminum Foil
Pepper, fresh ground
Pimento Cheese Dip
Sea salt
suggested wood chips: hickory

Directions:1. Preheat the electric smoker to 225F. Use hickory chips. Combine the sea salt, black pepper,and garlic salt. Season both sides of tenderloin with this mixture.2. Cook in the smoker for 1 hours; the internal temperature should reach 150F.3. Take the tenderloin out of the smoker and wrap with heavy-duty aluminum foil.4. Cook for another 30 mins. to reach the internal temperature 165F. After removing from thesmoker, slice into tenderloins medallions.5. Put a sliced medallion on a piece of bruschetta toast. Season with a small amount of cheesedip and mild jalapeo pepper. You will definitely fall in love with these stuffed jalapeno wraps.Serving size: 4Overall time: 2 hrs.Ingredients:

1 lb. ground beef
2 lb. of bacon
4 Jalapeos
Cream cheese
Cheddar cheese
Salt, pepper, onion powder, garlic powder, to taste

1. Preheat the smoker to 225F. Mix the ground beef with the salt, pepper, onion powder, garlicpowder, as desired.2. Form 4 individual bacon weaves. Divide the beef into 4 equal portions for individual fatties.3. Flatten each portion and top with cream cheese, cheddar cheese, and chopped jalapeos.4. Roll the beef to enfold the toppings thoroughly.5. Wrap a bacon weave around each beef roll and put in the electric smoker. Cook for 1 hr. 15 mins.6. For the best result, use hickory chips and fill the water bowl with apple juice. Slice and serve.