A Delicious Brine Recipe for Smoked Venison

Posted on October 26, 2018 by RackzBBQ

Whether you are a veteran seasonal hunter, or just a person who loves deer meat, one of the most delicious ways to enjoy venison is right out of the smoker. But in order to get the best results, you must incorporate brining into the smoking process.

Continue reading to learn an easy and full-proof brine recipe for smoked venison

Smoked Meat Dinners in Carmel 317-688-7290

What You Need to Know

The main reason for brining deer meat is to prevent that undesirable “gamey” flavor. Another important reason to brine venison is because it is a lean meat, which makes it more challenging to retain its natural juices during the cooking process. Not only does the salty water break down proteins in meat to tenderize it, it soaks into the fibers that have a lower salt concentration, thus hydrating the meat. Basically, meat brining both amps up the flavor and renders a juicy result.

Before you get started on your brine, you will need to prepare the meat by trimming off as much fat and connective tissue as possible. Score any silverskin, but be careful not to cut into the meat. Not sure what silverskin looks like? Read our blog, “The Types of Connective Tissues in Meat”, for help.

Now that your meat is prepped, you can concoct your venison brine! You can look up thousands of quality brine recipes online and in cookbooks, but a basic brine works just fine, and can be all you need as a beginner.

Will You Need:

🌿 Water – 1 Gallon
🌿 Worcestershire Sauce – 1/4 Cup
🌿 Soy Sauce* – 1/2 Cup
🌿 Molasses – 1/2 Cup
🌿 Kosher Salt – 3/4 Cup
🌿 Brown Sugar – 1/2 Cup
🌿 Pepper – 2 Tablespoons
🌿 Rosemary – 1 Tablespoons

*Do not use a reduced sodium soy sauce.

Getting Started:

This brine recipe is meant for a whole back-strap of venison. If you are using smaller cuts, reduce the portions of the brine as needed.

To get started, transfer all of the ingredients into a large stainless steel pot or plastic container that comes with a fitted lid.

Submerge your meat into the brine so that the entire portion is covered. Close the lid and be sure it is fully secured.

Transfer the container into the refrigerator, and let it sit for at least 12 hours. Just be sure to not allow it to sit longer than 24 hours; after that amount of time, bacteria can begin to grow.

After 12-plus hours of brining, take your meat out and rinse it with clean water. Pat it dry with paper towel and then season it any way you like!

✨ Check back with our next blog for tips on smoking venison!

Want Delicious Smoked Meats Right Now?

For Great Smoked Meats and BBQ, Call
317-688-7290!

Come to Rackz BBQ! We are conveniently in Carmel, you can stop by anytime for lunch or dinner. Enjoy our made-from-scratch menu filled with traditional barbecue classics, like ribs, brisket, chicken, mac-n-cheese, corn bread, and more! If you don’t have time to sit down at our restaurant, place a takeout order for a hot and fresh meal on the go! Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

FAQS About Smoking Meat

Posted on September 7, 2018 by RackzBBQ

If you are new to using a smoker, the best place to start your learning curve is with the basics. Continue reading to review some frequently asked questions about smoking meats, including wood chip options, recommended temps, and more.

For Great Smoked Meats and BBQ, Call
317-688-7290!

Which Foods Are Best To Smoke?

You have various options to choose from when it comes to selecting a food to smoke. AS for meat, the most popular cuts include ham, pork ribs, pork shoulder (Boston butt or picnic), and beef brisket. Aside from your typical cuts of meat, you can also smoke cheese, vegetables, seafood, shellfish, nuts, fruits, spices, hard boiled eggs, and more!

Which Cut of Meat is Best for Pulled Pork?

By far, the most popular cut of meat to use for smoking pulled pork is pork shoulder. This is for a few good reasons. Not only is it pretty affordable compared to other cuts, it is also readily available at most grocery stores, butcher shops, and artisanal meat shops. It is also very forgiving since it does not dry out as quickly as other types of meat.

What are the Benefits of Smoking Meat?

Smoking meat, compared to other traditional methods of cooking, provides a unique set of benefits. First, the best cuts of meat for smoking are also some of the cheapest; so you can feed a large crowd on a tight budget. Furthermore, a smoker delivers exceptional flavors and tenderizes even the toughest cuts of meat. In addition to tenderness, flavor, and cost-efficiency, smoking meat is also beneficial because it can prolong the quality of meat through preservation and curing.

Which Wood Chips Should I Use for Smoking Meat?

There are several wood chip options you can use with your smoker, all of which offer a range of smoke and flavor levels. The type you use will largely depend on the cut of meat you are cooking with. Once you are more familiar with smoking meats, you can go by personal preference. Common wood chip flavors for smoking include any fruit or nut variety, such as apple, pear, cherry, peach, and mulberry, as well as the classics, like maple, hickory, pecan, and oak. Avoid using Eastern cedar, cypress, elm, eucalyptus, liquid amber, pine, redwood, fir, spruce, and sycamore. These trees are high in resin and oils that cause a thick smoke when lit.

What Temperature Do I Smoke Meat? And For How Long?

The temperature and time you use for smoking your meats will depend on the size and type of meat, as well as, personal preference. Traditionally, smokers are meant to cook “low and slow”, so you can expect to smoke meats between 250 and 300 degrees Fahrenheit, for as long as 6 to 12 hours, give or take. For instance, if you are smoking a whole chicken, you would set your smoker at 250 degrees Fahrenheit and smoke it for 45 minutes per pound of meat.

What Tools Do I Need to Smoke Meat?

You cannot create smoked meat masterpieces with the proper tools and provisions. Aside from your meat and smoker, a basic meat smoking kit will contain a quality meat thermometer (preferably digital), water pans, wireless dual probe transmitters, flavor injectors, a charcoal chimney, and misting bottle.

Now You’re in the Mood for Some Delicious Smoked Meats?

Rackz BBQ
317-688-7290

Top-Rated and Recommended Pellet Smokers on the Market

Posted on July 20, 2018 by RackzBBQ

Want To Look Like a Real BBQ Pitmaster?

With these popular, easy-to-use pellet smokers, YOU CAN!

Whether for tailgating, semi-pro smoking, or just at-home cooking, there are plenty of fantastic pellet smoker options on the market that consumers say are the best. Continue reading to learn which pellet smokers are recommended for all these activities and more!

Smoked Meat Dinners 317-688-7290

If you are new to smoking and grilling, check out our blog about The 3 Steps to Choosing a Smoker, where you will find some popular and highly-reviewed beginner brands for smoking meats. But if you are more familiar with smoking and grilling meats, the top-rated, affordable pellet smokers listed below are great options to consider!

GREAT FOR AT-HOME:

➲ Camp Chef® PG24DLX Deluxe Pellet Grill and Smoker

Retail Price: $499.00

This grill is great for both traveling and cooking at home. It is designed with advanced digital temperature reading, so you can rest assure you’ll get great results without much effort. Homeowners also love the ash can clean-out system feature that makes clean up a breeze!

➲ Grilla Grills® Silverbac Smoker

Retail Price: $749.00

The Silverbac® wood pellet grill is considered to be one of the best overall values among consumers. It renders excellent results with its heat retention and durability qualities. Designed with a heavy-duty 12-gauge steel body and 14-gauge stainless steel lid, this should come as no surprise!

GREAT SMOKER FOR TAILGATING:

➲ Green Mountain Grills® Davy Crockett Pellet Grill

Retail Price: $339.00

This grill is highly noted for its digital Wi-Fi controller that lets you to supervise and control the temperature of the smoker from anywhere in your house. Not only are they ideal for tailgating and camping, they are perfectly suited for at-home grilling too!

GREAT SMOKER FOR SEMI-PROS:

➲ Rec Tec Grills® The Bull RT-700

Retail Price: $1,199

Although it comes with a hefty price tag, buyers agree that the initial investment is worth it in the end. It comes with integral Wi-Fi technology that lets you monitor and alter the temperature from anywhere in the house. But consumers really love the 40-lb. hopper and interior LED!

➲ Traeger® TFB29LZA Grills Junior Elite Grill Smoker

Retail Price: $429.00

This highly versatile grill is actually great option for both beginners and experienced smokers, and especially for those who have limited space or storage. This product can do it all, from grilling and smoking, to roasting, braising, barbecuing, and even baking!

✨ All of these grills and smokers are available for purchase at Amazon.com.

No Time to Grill? Come to Racks BBQ in Carmel!

Rackz BBQ
317-688-7290

Visit Rackz BBQ in Carmel, Indiana for delicious smoked meat entrees, hand-crafted barbecue sauces, and homemade side items, and more! From appetizers and sandwiches, to salads, entrees, and desserts, there is much to choose from on our comprehensive BBQ menu, so be sure to try them all! Contact us during regular business hours at 317-688-7290 to ask us about our menu prices, weekly specials, and more. We accept call-ahead and takeout orders too!

Tips for Excellent Smoked Chicken

Posted on July 13, 2018 by RackzBBQ

If smoked chicken is on your family’s dinner menu this weekend, everyone is in for a real treat. Not only is poultry an excellent option for smoking, it can be seasoned and customized in a vast array of flavors. Even better, it’s one of the easiest and most forgiving cuts of meat to work with. This is great news if you have never smoked a chicken before.

Continue reading to learn how to smoke a chicken, as well as, some tips that can guarantee fantastic, high-quality results, every time!

Smoked Chicken Dinners 317-688-7290

Start With a Fresh Cut of Meat

The most basic tip you can follow when it comes to excellent smoked chicken is to always choose a fresh cut. Avoid frozen chickens at all costs, and go for a fresh, never-frozen product. If you have to use a frozen chicken, you can still get good results if you use it in time and thaw it properly. When choosing a fresh chicken, be sure it is within its freshness date, and has a good look and healthy color.

Furthermore, you do not want to see a lot of juice, or “solution” packed inside with your bird. These reddish solutions are chemical brines that are often added to packaged chicken to make them look plump and appealing. Although these chemical brines make a chicken look great, they greatly reduce the quality of flavor.

Get Enough Bird

Chicken goes fast when it hits the table, so be sure to avoid one of the most common mistakes made when smoking chicken: not buying enough to feed everyone. Look for a 4 or 5 pound whole chicken if you are feeding just one or two people. This will be enough for dinner and some lunch sandwiches or salads the next day. If you are serving more than 4 or 5 people, you should prepare two whole chickens to plan for enough food.

Get Your Temperatures and Times Right

There are literally thousands of recommendations for temperature and time when it comes to smoking chicken. As you grow along the learning curve of smoking meats, you will gain your own preference and perspective of proper times and temperatures. These will vary from person to person depending on a wide variety of factors, like oven settings, type of equipment, and more.

As for a basic guide, smoke your chicken at 250 degrees Fahrenheit for 45 minutes per pound of meat. Your chicken is done when an internal meat thermometer reads 185 degrees Fahrenheit at the center of the breast, and 195 degrees Fahrenheit in the thighs.

Since chicken skin can act as a barrier to smoke and heat, it is a great tip to increase the temperature to 350 degrees Fahrenheit for one hour during the smoking process so that the skin is crispy and can be bitten through with ease. If you do not do this step, you risk having rubbery skin.

Choose a Favorable Wood

There are woods to avoid when smoking meats, and there are various popular woods for smoking meat. Just be sure to know the difference and choose a wood that compliments your choice of meat. For smoked chicken, a sweeter wood is usually the best choice. This includes varieties like apple, cherry, or any other fruit woods. These woods will provide great smokiness without overpowering the gentle meat with too much flavor. DO NOT USE Eastern cedar, cypress, elm, eucalyptus, liquid amber, pine, redwood, fir, spruce, and sycamore. These trees are high in resin and oils that cause a thick smoke when lit.

Enjoy the Outstanding Smoked Chicken at Rackz BBQ!

Rackz BBQ
317-688-7290

Rackz BBQ offers a wide selection of delicious smoked meats and southern comfort foods that are sure to please the entire family. If you don’t have time to sit down at our Carmel BBQ restaurant, place a takeout order for a hot and fresh meal on the go! Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

Which Meat is Best for Pulled Pork?

Posted on May 25, 2018 by RackzBBQ

Pulled pork is a great place to start your culinary learning curve of smoking and barbecue. Not only is it relatively inexpensive and incredibly delicious, it is a forgiving meat that can still taste good even if you serve it slightly over or under-cooked, unlike cuts such as brisket and ribs. These reasons and more makes pulled pork one of the easiest smoked meat recipes to learn as a beginner.

Although it may seem intimidating at first, anyone can “pull off” a pulled pork dinner. But the first step to a good pulled pork is selecting the proper cut of meat. Continue reading to learn which cut of meat is the most popular for pulled pork and why.

Smoked Pulled Pork Dinners 317-688-7290

Pork Shoulder is the Good Choice

By far, the most popular cut of meat to use for smoking pulled pork is pork shoulder. This is for a few good reasons. First, pork shoulder is pretty affordable compared to other cuts; you can purchase quality pork shoulder for a little more than $3 per pound.

It is also readily available at most grocery stores, butcher shops, and artisanal meat shops. At grocery chains, pork shoulder is generally sold in two cuts: pork butt and pork shoulder. At your local butcher, you can request a whole shoulder (which can weigh between 12 and 16 pounds) or a custom cut if you like.

Another reason why pork shoulder is a great choice for pulled pork is that it doesn’t dry as quickly as other pieces of meat. If you accidentally overcook it, you can still serve it and enjoy it with your favorite sauce. So long as you maintain within safe temperatures, you can even get away with under-cooking it a bit.

Also, the amount of collagen and fat in pork shoulder help a lot. The collagen breaks down into simple sugars during the smoking process, making the meat sweet and delicate. And the amount of fat that melts away gives the meat a tender and juicy consistency that builds a flavor without using any rubs are sauces.

Pork Shoulder Vs. Pork Butt

Pork shoulder makes up the whole front leg and shoulder of a hog. If you are shopping at the neighborhood grocery store, you can expect to find pork shoulder divided into two cuts. These two halves are the pork butt and pork shoulder, also referred to as the “Boston roast” and the “picnic roast.”

Pork butt is also known as “Boston butt” because it is the thicker section of the hog shoulder where there is more concentrated marbling, or fat running through the muscle. Sometimes pork butt contains shoulder blade bone, but most of the time, it does not. These monikers are where many people get confused. Pork butt actually comes from the shoulder of the hog, not the rear end. The term, “butt”, in this sense, is used to describe a blunt or thick end of something, like a gun or cigar.

The actual pork shoulder is from the same cut that the pork butt comes from, but at the thinner, triangle-shaped end. It has more bone than Boston butt, but will weight around the same, which is between 5 and 6 pounds. Picnic cuts can come without bone, but it is recommended to get one with the bone. As for champion pulled pork, pork butt is the top choice cut to use. Picnic cuts work just as well, but some compare it to unprepared ham.

Get Ready to Try Some Pulled Pork!

Pulled Pork Dinner at Rackz BBQ 317-688-7290

Visit Rackz BBQ in Carmel, Indiana for delicious pulled pork entrees, hand-crafted barbecue sauces, and homemade side items, like peach baked beans, macaroni and cheese, coleslaw, and more. From appetizers and sandwiches, to salads, entrees, and desserts, there is much to choose from on our comprehensive BBQ menu, so be sure to try them all! Contact us at 317-688-7290 to ask us about our menu prices, weekly specials, and more. We accept call-ahead and takeout orders too!

The Types of Connective Tissues in Meat

Posted on April 20, 2018 by RackzBBQ

When discussing meat preparation and cooking, “connective tissue” is used as an umbrella term to describe a variety of connective tissues found in a cut of meat, such as ligaments, tendons, silver skin, fibrous tissues, and more.

Continue reading to learn about the difference types of connective tissues in meat, including their purpose and how they react to being cooked.

Smoked Meat Dinners 317-688-7290

Most Common Connective Tissues

In a standard cut of meat, the type of connective tissues present will vary depending on various factors. The most common connective tissues are ligaments, tendons, silverskin, and muscle fibers. Ligaments connect the bones together, while tendons connect muscle to the bone. Silverskin is a white layer of fibrous tissue that encases the entire muscle. Then there are individual muscle fibers that are sheathed within the connective tissues, and are not as easy to see.

What They Do

The purpose of connective tissue is to pull bones into movement when muscle fibers contract. This is why they need to be strong. Additionally, the harder muscles are forced to work, the thicker and tougher any sheathing will be around the muscle fibers. This is why cuts like shoulders and legs have more connective tissue than cuts like ribs and back portions. Shoulders and legs tend to experience higher activity levels than the back and rib areas of an animal.

Connective Tissue Composition

Not only are connective tissues assigned different roles, they are made from different organic components that respond in a different way when cooked. The two most common organic components found in connective tissues are proteins called elastin and collagen.

Elastin is a protein that forms the silverskin and ligaments in a cut of meat. It is what we would consider the “gristle” part on a steak or other cut of meat. Regardless of cooking method or approach, gristle will always be tough and chewy as a result of the elastin proteins. For this reason, it is common practice to remove as much elastin connective tissue, or gristle, from a cut of meat before it’s cooked.

Collagen is another common protein found in meat. It is responsible for sheathing the elongated muscle fibers that make up a cut of meat. You see, meat is made of these long muscle fibers, and each individual one is encased in coat of collagen. Furthermore, these elongated muscle fibers are bunched together to form larger muscle masses, which are also encased in collagen. These “bundles” of meat fibers are known in the culinary industry as the “grain” of the meat. Interestingly, cartilage also contains collagen, but it is not a type of connective tissue.

Cooking Down Connective Tissue

Collagen is similar to elastin in that it is quite tough in its raw form. You would have a really hard time chewing up a raw piece of beef because all the collagen sheathing is still intact. However, unlike elastin, which has a texture that cannot be changed, collagen can be melted away with the proper cooking styles. Perhaps this is where the real invention of great barbecue and smoked meats originally came from!

You see, collagen will soften and melt when cooked low and slow, between 160 and 205 degrees Fahrenheit. It is usually done this way using a smoker or a technique called braising. After being cooked, collagen turns into gelatin, which is the jiggling, translucent substance you see on a prepared cut of meat. Although it doesn’t look appealing, the gelatin coats the muscle fibers, giving meat a moist and succulent texture.

Visit Rackz BBQ for Tender and Juicy Smoked Meats!

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious, made from scratch barbecue cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

Which Meats Are Best To Smoke?

Posted on March 2, 2018 by RackzBBQ

For those who love great barbecue, smoking meats is an artistic and worthwhile endeavor. It is a slow and measured cooking method that couples low heat and smoke to add richness, flavor, and tenderness to meat. Although there are various types of meat to choose from when it comes time to plan your meal, there are some cuts that are better left to the grill rather than the smoker.

Continue reading to learn which meats and other foods are well-suited for smoking, and which are not.

For Great Smoked BBQ, Call
317-688-7290!

Meat Quality

Many misconceive their meat options when choosing a product to smoke. It is not always true that a more expensive or higher-end cut of meat is better in the smoker than a cheaper one. In fact, many suggest that cheaper cuts of meat often work well with smoking since leaner cuts can have difficulty withstanding long hours of cooking without drying out. For this reason, using cheaper meats is a great way to experiment as a beginner smoker.

Cuts of Meat

For smoking meat, the best cuts to use are the ones with enough fat and connective tissue to tenderize and fill with flavor. As fat melts and connective tissues breaks down, meat is kept perfectly moist during smoking. So cuts of meat with high fat and connective tissue generally improve with smoking, and finish tender and flavorful. Meats that are chewy and rough tend to do well in the smoker, such as pork shoulders, ribs, and beef brisket.

Best Meat Choices for Smoking:

☑ Ham
☑ Pork Ribs
☑ Pork Shoulder (i.e. Boston Butt or Picnic)
☑ Beef Brisket
☑ Seafood (i.e. Salmon, Mackerel, Herring, and Cod)
☑ Shellfish (Scallops and Oysters)

Additional Foods to Smoke:

Not only can you smoke meats, you can also smoke various other foods. Here are some recommended foods to try in your smoker!

☑ Spices (i.e. Paprika, Salt, and Liquid Smoke)
☑ Nuts (i.e. Pecan, Almonds, and Walnuts)
☑ Cheese (i.e. Monterey Jack, Cheddar, Gouda, and Gruyère)
☑ Vegetables
☑ Olives (Green or Black)
☑ Bologna or Mortadella
☑ Tomatoes (Cherry or Grape)
☑ Peaches
☑ Capers
☑ Potatoes
☑ Hard Boiled Eggs

Meats Better Prepared Using Other Cooking Methods:

☒ Pork Tenderloin
☒ Steak
☒ Lean Roast
☒ Fish
☒ Shellfish

Get Great BBQ in Carmel!

Rackz BBQ
317-688-7290

If you are craving delicious barbecue and smoked meats, come to Rackz BBQ in Carmel for authentic flavors and great prices! We offer a wide selection of barbecue classics, house-made sides, and tasty desserts, all prepared using the freshest local ingredients. We also offer call ahead take out ordering and catering! Call 317-688-7290 to learn more about our current menu selections and specials, anytime.

3 Top Quality Electric Knives at a Reasonable Cost

Posted on February 16, 2018 by RackzBBQ

If you are someone who enjoys roasting, baking, barbecuing, and smoking meats, a top quality electric knife could come in handy. There are thousands of options on the market for electric knives, all of which vary in blade size, quality, speed, cord length, and much more. In order to ensure you bring home the right match, it is helpful to consider your meat cutting needs before making any final purchasing decisions.

When choosing one to buy, the selection can sometimes be a bit overwhelming. For the average home cook, it is best to choose an electric knife that has a good balance of quality and cost. Fortunately, there are several make and model electric knives that fit this description. Continue reading to review some of our top picks for reasonably priced, top-quality electric knives.

Cuisine Smart CEK40 Electric Knife – For Sale on Amazon.com

Cuisine Smart® CEK-40 Electric Knife – $38

This knife comes with a load of features, making it the best “bang for your buck” for someone who just wants a simple, reliable electric carving knife for meat and bread. It is well-noted for its 3 year warranty, as well as, its one-touch safety lock feature and easy-to-release blades. Consumers have also noted that the device can get hot after extended use.

This Product Comes With:

☑ Comfortable Handle
☑ BPA Free Stainless Steel Blades
☑ Wood Block Storage Tray
☑ Bread Blade
☑ Carving Blade
☑ Wooded Butcher Block

Hamilton Beach® Electric Carving Knife – $24

Here is another electric carving knife that comes at a great value. With its durable stainless steel construction and space-saving storage case, you can’t argue the quality you get at this price point. The stainless steel blades are easy to remove and clean, and it is suitable for both meats and breads.

This Product Comes With:

☑ Comfortable Handle
☑ Stainless Steel Blades
☑ Storage Case
☑ Carving Fork

Black & Decker® EK 700 Slice Right Electric Knife – $23

Although close to the price point of the Hamilton Beach model, this Black & Decker electric knife is another great choice for simple, everyday meat and bread carving. It is designed with serrated blades and an ergonomic handle for increased comfort and performance, as well as, safety lock features and easy-release, dishwasher-safe blades.

This Product Comes With:

☑ 9” Offset Serrated Blades
☑ Comfortable Handle

Are You Thinking Barbecue For Dinner?

Rackz BBQ
317-688-7290

Visit Rackz BBQ in Carmel, Indiana for delicious smoked meat entrees, hand-crafted barbecue sauces, and homemade side items, like peach baked beans, macaroni and cheese, coleslaw, and more. From appetizers and sandwiches, to salads, entrees, and desserts, there is much to choose from on our comprehensive BBQ menu, so be sure to try them all! Contact us during regular business hours at 317-688-7290 to ask us about our menu prices, weekly specials, and more. We accept call-ahead and takeout orders too!

Recommended Tools for Smoking Meats

Posted on January 17, 2018 by RackzBBQ

Accurate temperature monitoring and heat absorption are two critical aspects of producing high quality smoked meats. In order to be successful at either, it is important to have the proper smoking tools and provisions. Professional pitmasters and smoked meat enthusiasts rely on such tools to continually achieve great results, and they highly recommend them for beginners as well.

Continue below to learn about some fundamental tools for smoking meats, and start planning your next smoked masterpiece!

For Great BBQ, Call
317-688-7290!

Meat Temperature Basics

Before getting started on enhancing your skills at smoking meats, it is important to understand more about meat temperatures. Not only is it necessary to keep a steady temperature within your smoker, it is equally important to control heat absorption. Smoking on too low of a temperature can put your meat at risk of producing unhealthy bacteria, especially in larger cuts.

Smoking on too high of a temperature can jeopardize everything from moisture to flavor. These temperature mistakes will reduce the quality of meat. Some people use water pans in their smokers to add moisture and control heat absorption. Some even use sand in their pans for added heat absorption. These tricks can greatly reduce severe heat fluctuation within a smoker chamber.

Aside from water pans, thermometers, wireless dual probe transmitters, injectors, and more are all important components to producing great smoked meats. Here are some examples of recommended items to buy for smoking meats at home:

Flavor Injector

Flavor is the ultimate goal in smoking meats; is it not? So a quality flavor injector is a must-have item. Although you can successfully season meat and produce wonderful flavors, however, every pitmaster will tell you that flavor injecting is the better method. You will find many types, from syringe injectors to commercial pumps, but all you need is a simple version that has finger holes to fill and inject with one hand.

Try the Grill Beast® 304 Stainless Steel Meat Injector Kit – $24.99

Wireless Dual Heat Probe

These are aftermarket thermometers come with two transmitters that record the meat and chamber temperature and then send the data to a remote display you can keep up to 300 feet away, either on your person or set up in your home. This makes temperature monitoring much easier, especially when it’s chilly outside or you have company to entertain.

Try the ThermoPro® TP20 Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe – $59

Commercial Grade Quick-Read Thermometer

Commercial grade digital quick read thermometers are a terrific tool to use if you want to protect yourself from undercooked or overcooked meat. Consuming undercooked meat like pork and poultry is dangerous, while consuming overcooked meat is simply unpleasant. This tool allows you quickly read your meat temperatures without hovering over the heat for too long. Many models are water, dust, and shock resistant.

Try the Maverick® Pro-Temp Commercial Thermometer PT-100 – $59.99

Charcoal Chimney

If you plan in burning charcoal for smoking meats, you may benefit from a charcoal chimney. They are basically a cylinder with venting holes, which allows it to ignite and achieve temperature quickly. These are very helpful for beginners because you only need a little dry paper and a match to get your charcoal lit and started. It is also easier to add charcoal and maintain steady temperatures.

Try the Weber® 7416 Rapidfire Chimney Starter – $19.99

Misting Spray Bottle

Misting bottles are must-have tool. They are great for covering a lot of surface area on your smoked meats, allowing for quick and easy application. The great thing about these tools is that they are the cheapest and easier item to buy. You can even head to your local dollar store and find some that work perfect for smoking meats. In fact, you should buy several at this price point so that you always have clean extras on hand.

Try Our Delicious Smoked Meats and More!

Rackz BBQ
317-688-7290

If you are craving delicious barbecue smoked meats and homemade side dishes, come to Rackz BBQ in Carmel for authentic flavors and great prices! We offer a wide selection of barbecue classics, house-made sides, and tasty desserts, all prepared using the freshest local ingredients. We also offer call ahead and take out ordering and catering! Call 317-688-7290 to learn more about our current menu selections and specials, anytime.

Smoked Meats: Hot Smoking Versus Cold Smoking

Posted on January 4, 2018 by RackzBBQ

BBQ Smoked Meats 317-688-7290

Smoked foods, like meats and cheeses, are a very popular meal choice these days. Various foods make the perfect candidate for smoking, whether cold or hot, including pork ribs, ham, sausage, beef, salmon, cheddar, gruyere, and even delicate cheeses like Brie. And although it is a food preparation technique that was introduced thousands of years ago, it continues to be improved upon by innovative culinary experts all across the world, every single day.

They are two primary methods of smoking foods: cold smoking and hot smoking. Both methods add tons of flavor and offer loads of benefits, but each in their own unique way. Continue reading to learn the major differences between hot and cold smoking, as well as some common knowledge regarding methodology and more.

Cold Smoking Meats

Cold smoking is a method of food preparation that infuses foods with smoky flavors and preserves them without cooking them or using heat. Average temperatures used in cold smoking environments range between 80 and 90 degrees Fahrenheit. Cold smoked meats are known to deliver a highly flavorful, saltier, dryer, and less tender product. This result makes it a perfect cooking technique for hams, sausages, bacon, salami, prosciutto, and other types of cold cuts.

It is also the preferred method for smoking delicate foods like seafood and cheese because it enhances their subtle flavor profiles and adequately preserves them for weeks. This includes salmon, scallops, oysters, Monterrey jack cheese, cheddar, gruyere, and brie. Cold smoking is also great for drying out herbs and spices.

Hot Smoking Meats

Hot smoking is the more popular and well-known method because it delivers a juicy, succulent, tender meat product. This is why it is the preferred method for meats like beefsteaks, chicken, ribs, and other pork cuts. It is an all-in-one process since the wood, meat, and smoke are all in the same chamber. In contrast to cold smoking, hot smoking utilizes heat to cook foods, which renders hot, moist, and ready-to-eat meals.

The average temperatures used to achieve hot smoked meats are very high, ranging between 190 and 300 degrees Fahrenheit. This cooks food in as little as one hour, infusing them with distinct flavors of oak, mesquite, hickory, cherry, or apple. These are the most popular woods for hot smoking meat.

Smoked Barbecue Meats Near You!

Rackz BBQ
317-688-7290

Visit Rackz BBQ in Carmel, Indiana for delicious smoked meat entrees, hand-crafted barbecue sauces, and homemade side items, like peach baked beans, macaroni and cheese, coleslaw, and more. From appetizers and sandwiches, to salads, entrees, and desserts, there is much to choose from on our comprehensive BBQ menu, so be sure to try them all! Contact us during regular business hours at 317-688-7290 to ask us about our menu prices, weekly specials, and more. We accept call-ahead and takeout orders too!