Many people don't realize that adding smoke to a recipe can add delicious flavor--and it's relatively easy to do at home. It's no surprise that a popular and addictive counterpart to the barbecue is the smoker. Typically, smoking a meat is accomplished by letting it sit in the smoke of burning wood -- often uncovered and for several hours. Although meat is the most common food that goes through the smoking process, vegetables and even cheeses often achieve a great taste after undergoing a smoke session. If you have a smoker at home and feel intimidated by it, review these easy recipes. You'll be enjoying the wonderful taste of smoked goodness in no time.
Brisket not only works well with the distinctive and unique taste offered by the smoking process, it's also one of the easiest and popular meats to smoke. You only really need three ingredients -- your favorite barbecue rub, pepper and the brisket itself. Two days before cook day, smear the rub over your brisket, wrap it with plastic wrap and refrigerate it. On the day of the cook, remove it from the plastic wrap and pack the pepper onto it. You will want to sear both sides on a barbecue until they are black, and then let it smoke, uncovered. Flip it regularly, and remove it after its internal temperature has reached 200 degrees Fahrenheit.
If you want to blend the mouth watering tastes of smoked meat and seafood, try smoking salmon! Keeping the skin on one side of the salmon fillets, use your favorite seafood marinade and seasonings and let the fillets sit in the mix overnight in the refrigerator. The next morning, place the fillets on the smoker rack. They will probably need to smoke for several hours -- up to nine depending on how thick they are. When they are crispy and flaky, they are ready to eat. Enjoy!