Below we offer the top-tips for overall successful Low 'n Slow cooking suggestions.  These tips will will make all of your meals worth talking about.

Thoughts about "smoking" meats: 

Suggestion #1: Now, before the weather gets oppressively hot, is a great time to get outdoors and do some long, slow cooking on the pit.  Spring is a delightful time to be outdoors.  Just be cautious that you take temperatures, wind and possible rain in to considerations as each could be detrimental to your cooking times.

Suggestion #2:   Make sure you have a drip pan to catch the meat's juices as most cooked meats drip grease over periods of hours. In grilling, these juices burn up, but in barbecue'n (sometimes called smokin') they will accumulate.  You might use either a disposable pan or line the bottom with aluminum foil.

Suggestion #3:  Use your instant read meat thermometer to judge when your meat is done to perfection.  All too many folks will "guess" when the meat is done and then be disappointed when it is dried out or under done.  With the use of a meat thermometer, you can insure consistent results every time.  Your thermometer will not lie!  We have much more on proper cooking temperatures at Temperatures on our web site.  Additionally, most smoking/barbecue'n occurs between the temperatures of about 210°F and 250°.  You really need two thermometers: one for the pit and one for the meat.  Check out the pit thermometers, meat thermometers and wireless thermometers to help you monitor the correct cooking temps.

Suggestion #4:  After the meat has cooked for about 1/2 of the total cooking time, you should baste the meat with a mop sauce every 30 minutes or so.  This mop sauce will add flavor and moisture back into the meats and help keep the tasty and moist.  Most pros use either a spray bottle or a basting mop to baste the meat. Do not baste earlier because it will wash off the bbq rub.

Suggestion #5:  Don't raise the lid of the pit/grill any more often than is absolutely necessary.  By doing so, you allow the heat to escape.  The fire needs to get the temps back up to barbecue'n temps to begin cooking again.  By raising the lid too often, you will increase the overall cooking time.

Suggestion #6:  In order to add even more flavor and moisture to the meat, many like to inject the meat with the same basting sauces.  Folks inject items such as turkey, chicken, butts, shoulders, whole hogs and many others.  You may use a meat injector to accomplish this task.

Suggestion #7: Barbecue'n takes hours, not minutes, so plan accordingly.  Allow plenty of prep time, cooking time and cleanup time ... and relaxing time.  This will afford you a pleasant opportunity to really relax and enjoy yourself.  Being hurried, impatient, worried, as Smoky always says, makes the meat tough!

Suggestion #8: Last, but not least, we need smoke!  There are many different methods of applying smoke flavor to your meats. WE DO NOT RECOMMEND LIQUID SMOKE!  We would, however, suggest you consider using wood chips or smoking pellets (with smoker boxes), wood chunks and natural lump charcoal.  Each of these natural products will provide you with clean, smooth smoky flavor. You might also consider using a Smoke Generator.

Enjoy!

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