Weekly Recipes (from the Epicurean Cookbooks)
Smoked Pork Side
Pork side
Smoked wood chips
- Soak your wood chips in cold water for half an hour
- Prepare your smoker with coals, and when they are white, sprinkle the chips over them
- Place a tinfoil container of water with some herbs and spices in directly on top of the coals, then set the smoker’s grill over this, and your piece of pork on the grill over the water. This will stop the meat from drying out and also prevent any dripping fat causing flames
- As a rule of thumb, your meat will need roughly an hour to an hour and a half per pound of meat
- Close the lid tight shut
- Try to resist the urge to keep checking on the meat, as you will lose heat and smoke in doing so
- Keep the temperature between 225 – 250 degrees. You can regulate the airflow and thus the temperature by opening and closing the dampers. Opening the lower damper will allow more air to get to the fire and thereby increase the heat, opening the upper damper will let the air escape and so decrease the heat
- Turn the meat over half way through cooking, and at this time you could add some more chips, coals, and water to the container if required
- At the end of cooking, slice up the meat, and enjoy! You can of course do this with anything…
About Smoking
The smoking of food dates back to the Palaeolithic Era, for preservation purposes as well for flavouring
