What is Meat Smoking?

What is meat smoking?

Meat smoking is the process of surrounding a piece of meat in a moist and smokey chamber while cooking it low and slow. The prolonged exposure to wood smoke allows the meat to absorb much of the flavor, giving it a tasted that can’t be matched any other way. Meat smokers generally shoot for a temperature range between 200º-225º, depending on the type of meat you are smoking. Also, according to Wikipedia, smoking meat also assist in preserving meats. “There are two mechanisms for this preservation: dehydration and the antibacterial properties of absorbed smoke.” Also see Wikipedia’s general smoking page for more information.