On smoking meat

 I get it.  We live in a fast paced, dog eat dog world.  It is a struggle just to get by in a minimum sort of way.

It is easy for me to say, “Slow down. . . take time for YOU.”  My sons are adults and I am long past the constant running here and there, keeping up with their sports and school schedules.  But, SLOW DOWN!  Take time for YOU!

Enter smoking meat into my life.  I had wanted to try it for quite a few years before I took the dive.  It seemed so difficult.  What if I ruined a piece of meat?  And how do I go about finding the right smoker for me? . . . there are dozens of models out there.

About ten years ago, I turned “thinking about it” into “just do it.”  Before I knew it, my 18 inch Weber Smokey Mountain smoker was spread out all over my living room floor and me wondering if I could really put this thing together.  An hour or so later, it was standing up, fully assembled in my living room and the dogs sniffing and marveling at this thing Sherry brought home.

With the help of the internet and cookbooks, I was on my way.  I smoked a whole chicken first, the easiest and idiot proof.  I admit to being a bit nervous at first but I was overjoyed at the way it turned out.

Then I discovered a whole different side of this new interest that I never saw coming.  Aside from the excitement of preparing the chicken for smoking and getting the smoker up and running, I felt a sense of joy and contentment sitting by the smoker, letting my mind go blank as I stared at the puffy white clouds in the blue sky above, watching the dogs chase each other around the yard.  I would get up once or twice every hour to check the thermometer on the lid of the smoker and if needed, adjust the bottom vents to control the temperature.  My body had slowed down, my mind wasn’t crowded with endless pressure.  Why did I wait so long before doing something that brings me so much joy?  The aroma coming from the smoker was just divine.

Over the years I ventured out from a whole chicken to baby back ribs, even a brisket, pork, and a roast beef.   Not once have I ruined a piece of meat!  Instead, I have had some of the best tasting meat you could ever imagine.  Every year I say I am going to do a Thanksgiving turkey.  But honestly, when there is snow on the ground and winter has set in, I lose interest in firing up the smoker.  Someday. . .

I am a strong advocate of a charcoal smoker with chunks of wood (apple, hickory, cherry, even wood from old wine barrels).  You get the best flavor that way.  Leave the pellet and electric models to those with a “fix it and forget it” mindset.  The Weber Smokey Mountain comes in three sizes and is used by beginners and professionals alike.  It is easy to use, a snap to assemble, has no moving parts to break down, and a large water pan that adds moisture.