A Beginner’s Guide to BBQ

Hey there. Paul here, and I feel I need to start this page with an apology. You see I received a message the other day that went like this “Hey Paul, you say that you are new to using your pellet smoker however your content does not cover things for those of us who have never done this before”. Which got me thinking… He has a point.

So, by way of apology, I have put together a Beginners Guide to BBQ below (and within the linked pages) that will outline everything that I know – and have researched – about the world of BBQ stripped right back.

So for those of you who have an interest, but are not sure where to start, and in the words of many a good novel, let’s go back to the beginning…

A Beginners Guide to BBQ – What is BBQ?

In the context of this page, BBQ – or smoking meat – is a method where meat (and other food types) are cooked at a low temperature over a long period. It is predominately used on cuts of meat that are fatty and sinewy such as pork shoulder, beef brisket and even ribs. The idea is that the low cooking temps allow for these fats etc. to break down leaving a silky, moist and extreme3ly tender result.

Additionally, these cookers also use smoke from a wood fire or pellets that surround the meat allowing it to absorb the flavors of wood – which gives it its signature taste. There are two main types of smoking: hot smoking and cold smoking.

Hot Smoking: This is what most people do when talking about cooking BBQ. Here, the meat is cooked at temperatures between 225°F and 275°F (107°C to 135°C) which as above, breaks down the fatty tissues whilst absorbing smoke. This not only cooks the meat but also imparts a smoky flavor.
Cold Smoking: Cold smoking is more of a flavor enhancer that involves smoking the meat at temperatures below 90°F (32°C) without actually cooking it. It is usually followed by another cooking method on products such as cured meats like bacon, cheese or smoked salmon.

Why Smoke Meat?

A question I often get asked is why would I take all the time to work with a smoker when I can simply put the meat in the oven at a low temp or a slow cooker? Well, to be honest, for me it is simply the fact that is just tastes so much better!

Many hard core BBQers will tell you however it is all about the art of it all where you pick your rubs, match the types of woods to the cuts of meat and carefully manage temperatures. And I have to admit, that flavor aside, there is nothing much better than watching that pork butt just fall apart with the lightest touch, or that wonderful, clear liquid that falls out of a well cooked brisket.

Then there is the experimentation as different types of wood (such as hickory, mesquite, apple, or cherry) produce unique flavors that enhance the meat. As the smoke penetrates the meat, it imparts a rich, deep flavor that can’t be replicated by other cooking methods.

Types of Smokers

Before you start smoking meat, you need to choose the right equipment. There are several types of smokers, each with its own advantages and drawbacks. These include:

Pellet Smokers: These smokers use wood pellets and are known for their “set it and forget it” operation and preset temperature control making them ideal for beginners. The Traeger Pro Series 22 is a popular example, perfect for novice and seasoned smokers alike.
Charcoal Smokers: Traditional smokers that use charcoal as the heat source. While they provide excellent smoky flavor, they require more hands-on control and attention to maintain consistent heat.
Electric Smokers: These are user-friendly and require less attention than charcoal smokers. They’re perfect for beginners who want convenience, though they may not deliver as strong a smoke flavor as wood or charcoal smokers.
Offset Smokers: This is the classic style cooker of choice for many a BBQer where the firebox is offset from the cooking chamber. These require more skill and manual control but can deliver unmatched flavor.
Kamado Grills: These ceramic grills (like the Big Green Egg) are highly versatile and can be used for smoking, grilling, and even baking. They hold heat exceptionally well but come with a steeper learning curve.

Check out my: Beginner’s Guide To BBQ Smokers

Choosing the Right Wood for Smoking

As I mentioned above, one enjoyable aspect of smoking meats is playing with different wood types for different cuts. And as is probably obvious, different woods produce different flavors, and some pair better with certain meats than others. Some common examples include:

Hickory: Strong, smoky flavor. Great for pork ribs and shoulders.
Mesquite: Intense, earthy flavor. Best for beef but can overpower more delicate meats.
Apple: Mild, sweet flavor. Perfect for poultry and pork.
Cherry: Slightly sweet and fruity. Great for smoking chicken, turkey, and pork.
Oak: A medium flavor, versatile for a wide range of meats, especially brisket.

Experimenting with wood combinations is a fun part of the smoking journey, with many BBQ afficionados mixing woods to develop their own signature flavors as well.

Essential Steps for Smoking Meat

Here are the key steps for successfully smoking meat, even as a beginner:

Select the Right Cut: Some of the best meats for smoking are tougher cuts, such as pork shoulder, brisket, ribs, and chicken thighs. These cuts benefit from the low and slow process that breaks down connective tissue, resulting in tender, flavorful meat.
Prep the Meat: Before smoking, season your meat with a dry rub or marinade. A simple rub made of salt, pepper, paprika, and brown sugar works well for many meats. You can also brine poultry to add extra moisture and flavor.
Preheat the Smoker: Set your smoker to the desired temperature, usually between 225°F and 250°F.
Monitor the Temperature: Use a meat thermometer to keep track of the internal temperature of your meat. For example, pulled pork is typically smoked until it reaches an internal temperature of 195°F to 205°F, while brisket is done around 200°F- 203°F.
Use the “Low and Slow” Approach: Smoking isn’t a fast process—it can take anywhere from a few hours to an entire day, depending on the cut of meat – which can also vary in time taken to cook dependent upon fat content etc. Patience is key.
Rest the Meat: After smoking, let the meat rest for at least 30 minutes (I always prefer at least an hour) before slicing or shredding. This helps the juices redistribute for a tender and moist result.

Check out my: Basic Smoking Techniques for Beginners