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Meat smoking is a popular way of cooking, as it allows you to cook food (usually all different cuts of meat) using smoke from a source of heat. The temperature is kept between 225 and 275 degrees which is then maintained over many hours, this consistent heat breaks down tough tissue.
You will find that as the fat melts away it keeps your food nice and moist so that it becomes more tender.
This method of cooking using backyard smokers adds immense flavour, tenderness and texture to the meat.
Many people find deliciously irresistible. If you’ve ever tried authentic barbeque, then you know just how good meat tastes after it has been smoked all day. One thing that has changed, however, is that smokers are now more modern. They are equipped with state-of-the-art features that will make it easy for anyone to smoke even when you are smoking at home.