What are the best meats to smoke?
Pretty much any cut of meat tastes great with a little smoke on it. Smoking meat low and slow renders a super tender and flavorful main course that’ll be a hit at any summer barbecue. You can smoke everything from a fancy cut of beef tenderloin to a slab of pork ribs to a filet of wild-caught salmon.
Keep reading to learn more about what you’ll need for smoking meat this summer, plus a few of our favorite meats to smoke.
What is the best kind of smoker?
Charcoal smokers
A charcoal smoker is the most classic style of smoker available and is known for delivering a rich and natural smokey flavor. This type of smoker uses hot coals to heat the wood chips. The heat is regulated by an air vent that needs to be manually controlled. The food is placed on a rack above the coals and a well of water to catch grease and prevent flare-ups. This is our favorite type of smoker, as we find the natural flavor of the charcoal to be superior. Plus, the fully manual operation allows you to control every detail. Our top pick for charcoal smokers is the Weber Smokey Mountain Charcoal Smoker. For a more advanced charcoal smoker with a large capacity, check out the Dyna-Glo Signature Series Heavy-Duty Vertical Offset Smoker.
Propane smokers
A propane smoker uses natural gas or propane to heat wood chips and produce smoke. This type of smoker is easy to use, even for beginners, and is convenient, as propane tanks are generally easy to find. Plus, they heat quickly and don’t require you to stoke a fire. We like the The Big Easy TRU-Infrared Smoker from Char-Broil and the Smoke Hollow PS40B Smoker by Masterbuilt. For a budget-friendly pick, you may also like this propane smoker from Cuisinart.
Electric smokers
An electric smoker is a great option for smoking novices and beginners, as it requires much less attention than propane and charcoal smokers. These smokers plug into a standard electrical outlet, offering safe and easy operation. While you may not get the same deep, smokey flavor as you would from a charcoal smoker, you do get consistency. Most electric smokers maintain an even temperature without needing much adjustment during the smoke. We love the Char-Broil Digital Electric Smoker Deluxe for its sturdy construction and high-tech interface. For a budget-friendly pick under $100, we also like The Little Chief Electric Smoker from Smokehouse.
Box smokers
This type of smoker is simply a box that’s placed on your charcoal grill or gas grill to impart a smokey flavor into the food. They are inexpensive, easy to use and easy to clean. We prefer a dedicated smoker to maximize the flavor, but this is a good option for beginners or those smoking meat very rarely. We suggest trying the Cuisinart Wood Chip Smoking Box.
Which wood chips are best for smoking?
You’ll find many different types of wood chips on the market, and each type will impart a slightly different flavor to your meat. Plus, some meats taste better with certain types of wood. Applewood has a slightly sweet flavor that is often used for smoking bacon and poultry. Mesquite wood imparts a very deep and rich smoky flavor that pairs well with beef and pork. Hickory is similarly strongly flavored and is delicious with red meat, poultry and even fish like salmon and trout. We also love cherry wood for its sweet and mild flavor. To explore which wood chips you like best, you can purchase a variety or sample pack.
Best meats for smoking
Almost any cut of meat will taste delicious in the smoker. To maximize the flavor and health benefits of your meat, opt for pasture-raised meat from a local farm or another reputable source if you can afford to. If you’re smoking a lot of meat throughout the season, you might consider a customizable meat subscription box like this one from Porter Road. Most meats should be smoked at about 225 degrees for best results. You may want to consider purchasing a meat thermometer for an accurate read.
Pork ribs
A rack of pork spare ribs is one of the most delicious things you can smoke. Smoked ribs fall right off the bone and are especially delicious smothered in barbecue sauce. Depending on your smoker, a rack of spare ribs will take about 4-6 hours. For the perfect texture, the internal temperature should read about 200 degrees.
Pork butt or shoulder
Pork butt or pork shoulder comes from the top of the pig’s front legs near their neck. This cut has tough connective tissue that’s excellent when slowly smoked. Try rubbing the pork butt all over with a rub made from spices like dry mustard, ginger, paprika, cumin and ground cayenne pepper, plus plenty of salt and some brown sugar. Then, smoke for roughly two hours for each pound of meat. This means that if you’re smoking a five-pound bone-in pork butt, it will take about 10 hours. The internal temperature should read 195-200 degrees when the smoking is complete.
Chicken or turkey
We love smoking a whole chicken. Smoked chicken is incredibly juicy and flavorful, and can be eaten with a few barbecue sides at a cookout or saved throughout the week to eat on salads. Once you eat all the meat off the bones, you can use the smoked carcass to make a delicious and nutritious smoky chicken broth that makes a great base for soup. You can also smoke a whole turkey breast, which can be eaten as a main course or thinly sliced as deli meat.
For the most flavorful smoked poultry, try brining your meat in salt water for 24 hours before smoking. We find that a ratio of four quarts water to one cup kosher salt works best. Poultry should be smoked to an internal temperature of 175 degrees. It takes about 3-4 hours to smoke a whole chicken and 4-5 hours to smoke a whole turkey breast, depending on the size.
Texas-style beef brisket
Beef brisket is melt-in-your-mouth delicious when it’s cooked low and slow in your smoker. This is the famous meat of Texas barbecue and is also one of the easier cuts of meat to smoke at home. Choose a brisket with good marbling, such as the American Wagyu Black Grade Brisket. Rub the meat with a generous amount of salt and black pepper and wrap tightly in parchment paper. The parchment paper helps the juices concentrate inside the meat. Then smoke for about 30-60 minutes per pound, until the internal temperature reaches 200 degrees.
Salmon
Summer is the perfect season for smoking salmon, as fresh, wild-caught salmon is typically only available between May and September. Hot-smoked salmon (meaning it’s smoked above a temperature of 120 degrees) is excellent on its own or made into salmon salad or rillettes served on crackers. Try brushing your salmon filet with some fresh maple syrup or a rub made from spices and brown sugar. Then smoke at 150 degrees for 3-4 hours until it reaches a temperature of 135-140 degrees.
Katy Severson is a writer for BestReviews. BestReviews is a product review company with a singular mission: to help simplify your purchasing decisions and save you time and money.
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