How to Smoke Meat
Learn how to smoke meat with our detailed step-by-step guide. Follow our easy instructions to get it done right.
Your Progress
0 of 6 steps completedStep-by-Step Instructions
1 Step 1: Choose Meat and Apply Rub
Step 1: Choose Meat and Apply Rub
Select cut suitable for smoking (brisket, ribs, pork shoulder). Apply dry rub or marinade several hours ahead.
Smoking Meat Complete Guide
Book covering all smoking techniques and recipes
BBQ Rub Variety Pack
Set of premium smoking and BBQ rubs
2 Step 2: Prepare Smoker
Step 2: Prepare Smoker
Set up smoker, add charcoal or wood, and preheat to target temperature (usually 225-250°F).
Offset Smoker
Charcoal smoker for authentic BBQ
Electric Smoker
Easy-to-use electric smoker with temperature control
Pellet Grill/Smoker
Wood pellet smoker with digital controls
3 Step 3: Add Wood for Smoke
Step 3: Add Wood for Smoke
Use wood chips, chunks, or pellets (hickory, apple, mesquite) for desired smoke flavor.
Wood Chip Variety Pack
Assorted wood chips for different smoke flavors
Wood Chunks for Smoking
Larger chunks for longer-lasting smoke
4 Step 4: Smoke at Consistent Temperature
Step 4: Smoke at Consistent Temperature
Maintain steady heat, add charcoal/wood as needed. Plan 1-2 hours per pound for most meats.
Wireless Meat Thermometer
Remote probe thermometer for monitoring temps
Chimney Starter
Tool for quickly lighting charcoal
5 Step 5: Monitor Internal Temperature
Step 5: Monitor Internal Temperature
Use meat thermometer to track doneness: 145°F poultry breast, 165°F pork, 190-203°F brisket.
6 Step 6: Rest Before Serving
Step 6: Rest Before Serving
Remove meat when done, wrap in foil or butcher paper, and rest 30-60 minutes before slicing.
Pink Butcher Paper Roll
Food-grade paper for wrapping smoked meats
Meat Claws for Shredding
Bear claw tools for pulling pork and brisket