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Large barbecue smoker grill at the park. Meat prepared in barbecue smoker. Restaurant. Background
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The savory, smoky flavor of smoked meat is something that you can’t get by cooking it any other way. Smoking meat is an art form, one that humans have been perfecting for hundreds of years. But smoking meat isn’t just for the pros. With the right supplies, techniques and a little patience, you can master the art of smoking and serve restaurant-quality BBQ on your table.

In this post, we’ll explain the basics of smoking meat and provide tips and tricks for achieving the optimal cook and flavor. We’ll also cover what supplies you need to be successful, the different types of wood chips to use and the right cuts of meat to smoke. So, get ready to learn how to smoke some delicious meats and make your next meal extra special.

Preparing the meat

Preparing the meat is a crucial step in achieving the best flavor possible when smoking it. Start by selecting your desired type of meat, such as pork or beef. It’s important to select fresh, high-quality cuts from a reliable butcher that can give you insight into what flavor and texture you can expect from the cut you select.

Once you have selected the cut of your choice, season it liberally with a combination of herbs and spices of your choosing for maximum flavor. If you’d like to achieve an extra flavorful and juicy interior, consider brining your meat for 24 to 48 hours before smoking it.

Smoking process

When it comes time to smoke your meat, it’s important to have your smoker grill properly prepped and ready for use. A clean smoker grill will ensure consistent heat and smoke distribution throughout the cooking process. Make sure to keep checking the temperature periodically throughout your smoke session to ensure that it doesn’t exceed 225°F. Otherwise, you risk drying out your meat if cooked too hot too quickly. Monitor these temperatures carefully during the final part of the cooking process when the internal temperature reaches roughly 150-160°F as this indicates that the meat is almost ready.


At this point, you’re nearly done. To bring your meal home and finish off the flavors, many people opt for finishing sauces. Finishing sauces can range from traditional BBQ sauces to balsamic glazes to even something more unique such as a mango salsa or chimichurri sauce. Letting these sauces sit and cook into the meat over low heat allows them to develop deep smoky undertones and add extra deliciousness and richness.

Essential equipment

Having the right equipment is essential for smoking meats properly and achieving optimum results every time. Some key items include:

  • Good quality wood chips or chunks for fuel
  • A digital thermometer
  • Tongs
  • A smoker cover
  • Charcoal or propane
  • Lighter fluid
  • Gloves
  • A smoker grill

A good quality smoker grill is the most important tool since it provides the environment where smoke infuses into all sides of the cut of meat so that each bite offers full-bodied flavor. The smoker grill should be made from sturdy, long-lasting materials that can maintain an even temperature over time and prevent any flare-ups which may occur due to fat build-up from the cooking process.


Smoking meat is a time-honored tradition that can produce delicious and tender results every time. Whether you’re an amateur or a meat-smoking expert, having the right supplies and techniques can help you achieve restaurant-quality results every time. With this guide to smoking meat, you’ll be ready to start your journey into perfecting the art of cooking low and slow. So, dust off your smoker grill and get ready to experience the amazing flavors that can only be achieved with this technique. Bon appétit!