Barbecue Smoking - The Secret To Add That Flavour
Smoke is the ancient and time-honored way to add flavor to anything that is being cooked. In ancient times, smoke was used to preserve meat for long periods of time. It is an age-old process of cooking meats over a low smoke fire.
Smoking is one of the cooking processes of barbecue. Smoking a piece of meat will require temperatures ranging from 200 to 225 degrees F. Because of the temperature being so low, smoking would take long periods of time. For heavy cuts of meats like beef or pork the cooking time will be 45 minutes to one hour.
