Grilling Guide II: How to Smoke Meat on the Grill

Smoked Tri Tip

Last month, we shared our recommended technique for searing meat on a grill. This month, we want to ring in the cooler weather the right way by showcasing another favorite grilling method of ours: smoking.

Smoking: Cooking Your Meat Low & Slow

Smoking involves surrounding your meat in smoke, cooking it at a low temperature over time, or “low and slow” as grilling enthusiasts say. Although the smoke itself doesn’t cook the cuts of meat, it gives it a smoky flavor you can’t achieve with any other cooking method.

In traditional smokers, meat is placed inside the cooking chamber. Wood or charcoal inside the firebox is ignited, heating the water tray in the bottom of the smoker, releasing smoke. On a Memphis Wood Fire Grill, the smoking process is done for you, thanks to the Smoke Mode.

What Kind of Meat Can You Smoke?

You can smoke a wide range of yummy meat regardless of the type of cut. For beginners, poultry is a great place to start—think whole birds or thighs. You can also smoke pork, such as Boston butt or ribs, as well as beef, such as brisket and prime rib. For something different, try smoking lamb or salmon.

How to Smoke Meat on the Grill

It’s important to note that smoking takes more time than other cooking methods. When you’re ready, you’ll first prep your meat by ensuring it’s thawed. You’ll also want to add a nice rub seasoning to the outside of your meat for extra flavor. Then, you’re ready to smoke.

  1. Heat your grill: The optimum temperature for smoking meat is around 220 degrees.
  2. Smoke your meat: Over the course of the next four to 16 hours (depending on the cut and amount of meat), you’ll need to maintain a temperature of 220-250 degrees to properly smoke the meat. With its Intelligent Temperature Control, a Memphis Wood Fire Grill can handle this for you!
  3. Check the temperature of the meat: After smoking your meat for the specified amount of time, check the internal temperature with a thermometer. Steaks and other meat such as chops should be at least 145 degrees, while poultry should be 165 degrees.
  4. Add any additional sauce to finish up: If your meat is ready to go, finish it off by adding any additional barbeque sauce or sauce mixture and allowing it to soak into your meat for a few minutes.

What Type of Wood Should I Use to Smoke Meat?

Different types of meat require different wood pellet flavors for the best outcome. You can switch up your pellets to find a flavor that you enjoy. At Memphis, we offer:

  • Apple: A sweet, fruity flavor, perfect for pork, poultry, and wild game.
  • Cherry: Mild, sweet, and fruity, great for beef, pork, poultry, and wild game birds.
  • Hickory: Strong flavor that tastes like bacon for beef, poultry, pork, and wild game.
  • Maple: Mild, sweet, and lightly smoky flavor for pork and ham.
  • Mesquite: Strong and spicy flavor, perfect for beef, chicken, fish, and wild game birds.
  • Oak: Mild flavor that pairs well with beef and fish.

Get to Smokin’ With a Pellet Grill From Memphis Wood Fire Grills

A great grill can help you start smoking your favorite cuts of meat quickly. Memphis Grills offers state-of-the-art wood fire grills for searing, smoking, baking, and more. To learn more, reach out to Memphis Wood Fire Grills dealer or contact us today.