For a long time, a backyard smoker was viewed purely as a luxury item for the obsessed gourmand or the bored retiree. Thanks to heightened public awareness of smoking food, everyone and their neighbour fancies themselves as a down-home, slow-cooking pit boss! Access to both high- and low-end smokers has increased, as well as a desire to cook with fresh, locally sourced meat, seafood and produce. If you want to know what is best to cook on a smoker, read D’Arcy’s short guide below and visit or contact us with your questions today!
PORK.
Pork is undeniably the most popular meat when it comes to cooking with smoke. Smokers are often said to be the only way to get truly tender yet flavourful pork ribs, commonly referred to as “falling off the bone.” The fat content and marbling of a pork shoulder makes it both an affordable and ideal cut perfect pulled pork on the smoker. Also, home smokers can make their own woodchip blend and customize a signature bacon that will beat anything from the supermarket.
POULTRY.
Chicken, turkey, duck, game hens– almost any poultry or fowl can be done to juicy perfection in a smoker. With leaner or smaller birds, smoke them whole and watch their temperatures closely so they do not dry out. Fattier and larger birds can be halved or even quartered with more confidence, as they will retain juiciness when cooked long over low temperatures.
BEEF.
If your smoking beef: brisket is king! There are few cuts of any smoked meat that are as prized as a perfectly-done beef brisket. Originating from the chest of the cow, brisket meat is tough and nearly inedible unless cooked at minimal temperatures over as long a period as possible. This is why you do not brisket served any other way than smoked or braised. After your cookout, sliced brisket is the key ingredient in the ever-popular Montreal smoked meat sandwich.
SAUSAGE & SEAFOOD.
While seemingly different, sausages and seafood options are a great choice to cook together on a home smoker, especially as an appetizer course. Sausages are usually pre-cooked and only need a short time to be brought up to temperature– plus they are available in a wide range of local meat sources and bold flavours (even custom blends). Similarly, most seafood only needs a few minutes on a cooker to achieve proper doneness– oysters, shrimp and salmon are all popular choices.
FRUIT, VEGETABLES & MORE.
A cookout with a smoker often features one or more meats as the main dish, sometimes with even more meat as an accompaniment. Take a cue from professional barbecue restaurants and add some plant-based sides to the menu, but don’t be afraid to try smoking your favourite vegetables and fruit– pineapples, peaches, tomatoes and potatoes are good options. Additionally, many people enjoy smoked cheeses, olives, nuts and even hard boiled eggs!
The above article is only scratching the surface of the diverse and delicious world of cooking with smoke. For a full rundown of all our smoking favourites, contact or visit D’Arcy’s Meat Market today! Our friendly staff can offer advice, whether you are a smoker newbie or a down-home, slow-cooking pit boss!