Through the process of smoking, foods are tenderized, flavor is added, and many of the poorest cuts of meat are transformed into a rich, delightful meal. Of course, most people are familiar with smoked fish, ham, or bacon. However, in a traditional barbecue, there is indeed a science behind smoking meat. Smoking in barbecues can take as little as one hour or as long as twenty or more hours. And, the temperature at which you smoke the meat is also an essential factor. Not to mention, the correct equipment, such as containers and the type of wood used, is needed for the long smoke. So, before you dive into the world of meat smoking, take some notes and learn all about the science behind smoking meat.
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