Grinning Scottish Leprechaun
Artist: Dave Mackie (Mackie85)




Bob Sellers JR
Chief Cook -- Pit Master -- KCBS Judge
For More Information Contact Me
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Anyone can put the heat to meat but only a few can bar-b-cue...

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Kilted Swine BBQ -- Smoker Styles


There are three basic styles of BBQ smoking:

    Cold Smoking
  • Enhances flavor.
  • Typical temperature ranges 68-86F (20-30C).
  • Does NOT cook foods.
  • Meats should be fully cured BEFORE cold smoking
  • Cold Smoked foods are baked, grilled, roasted, or sauteed after smoking.
    Hot Smoking
  • Exposes foods to smoke and heat in a controlled environment.
  • Hot Smoked foods can be reheated and are safe to eat without further cooking.
  • Typical temperature ranges 126-185F (52-85C) and above, depending on food.
  • Most foods may shrink excessively, buckle or split at temperatures higher than 185F (85C).
  • Meat fat is cooked off during smoking, causing drippings.
    Smoke Roasting/Baking
  • Combines elements of smoking combined with roasting or baking.
  • AKA barbecuing, pit baking, pit roasting.
  • Often utilizes smoke roasters, closed wood-fired ovens, barbecue pits, conventional ovens, or any smoker that can achieve temperatures above 250F (121C).
  • Conventional Oven WARNING:
    Only use wood chips for smoking in a well ventelated area to avoid carbon monoxide poisoning.