Smoking can be good for your health…

Smoking your own meat at home is as easy as 3-2-1!

Embrace your inner carnivore

What is better than a wood smoked joint of meat? Imagine a mouthwatering brisket, a rack of ribs, or pork shoulder that has been slowly roasted, smoked and cooked to perfection It falls of the bone. It smells divine. With more flavour than a conventional braai, as tender as a good potjiekos, but with a distinctive soft but firm texture.

Smoked meat is a delicacy like no other, and we are here to tell you, you can do it yourself!

It’s an ancient thing

Smoking meat, just like cooking it over open fire, is a primal thing. Deeply seated in our history, cooking food over fire reminds us of our ancestors and connects us to the world. In South Africa we love a braai more than most and adding home-smoked meat to your repertoire just makes sense.

According to Tasting Table, the best cuts of meat for home smoking are:

• Short or spare ribs (beef or pork),
• Chuck or brisket and
• Pork tenderloin or belly.

Top Tip: We picked these for their manageability but as you grow in your smoking skills, feel free to move on to the trickier meats like whole chickens, Eisbeins and lamb cuts.

Low and Slow

Smoking is a leisurely activity, and cannot be rushed. It’s best of you plan your smoke session ahead of time and give yourself the whole day for prep, cooking and savouring.

This is because the most flavourful meat cuts, are also usually the toughest. Shoulder, the muscles between the ribs, and brisket (breast/chest) are all parts of the animal that move a lot during it’s life. This means there is more connective tissue and more fat deposits. These cuts pack a punch when it comes to flavour, but it does take a fair amount of cooking to get them tender.

Take Note: The only exception to this is the Pork tenderloin.

It is basically the same cut as a fillet and is a lean meat that is prone to drying out. This means it’s a quick cook, and a quick smoke, but you’ll have to wrap it in thinly sliced bacon to keep it moist. This recipe by Mashed is our favourite.

Remember the 3-2-1 method (but don’t overcook your ribs)

Each pitmasters (that’s the slang for people who smoke meat) have their own rules and methods they swear by. One of the most common rules, is the so called 3-2-1 rule. This means that you hot smoke the meat for three hours, wrap it in foil and then cook it for two more hours to ensure tenderness, and finally cook it uncovered at a higher heat to get the perfect level or caramelisation.

It sounds easy enough, but according to Pitmaster X, this isn’t the right method for every cut of meat. If you think about it, it makes sense that a single rack of pork ribs wont need to be cooked as long as a 4kg brisket.

What is the best wood to use?

Many indigenous South African hardwoods are well suited to smoking:

• Kameeldoring (Camel Thorn):

Known for its high heat, long burn time, and unique, musky aroma. It’s ideal for medium to large braais and fire pits.

• Rooikrans (Acacia):

Very popular in the Western Cape, known for good coals and a nostalgic braai smoke smell.

• Sekelbos (Sickle Thorn):

Burns hot, produces beautiful flames, and leaves long-lasting coals. It has an aromatic and fragrant “bushveld” smell.

• Namibian Hardwood Mix:

A good all-rounder that provides hot coals and a great flame.

For a more traditional flavour profile, you can also get your hands on some non-local wood.

• Hickory

A popular choice for a strong, bacon-like flavor, especially good for pork.

• Oak

A versatile hardwood that gives a deep, smoky flavour, suitable for beef, lamb, and game meats.

• Apple or Cherry

Provides a sweet, subtle smoke that is good for chicken, pork, and fish.

• Pecan

Offers a rich, nutty flavour that works well with poultry and pork.

Tips for Smoking at home:

• Use hardwood logs or chunks: They provide a more intense and consistent heat compared to wood chips.
• Soak your wood in water. This helps to control the smoke output and prevents it from burning too quickly.
• Use a meat thermometer for precision.
• Start with a small amount of wood: You can always add more later to achieve a more intense smoke flavour.

Take note: There are dangerous woods which should not be used for braaiing or smoking. For a full list, click here and take care to smoke safely!

Now that you have the meat, method and wood, you’ll need your smoker!

Smoking aficionados have custom built smokers with fireboxes, rotisseries, grates and air flow controls. If you have the space, time and budget for this – by all means, get yourself a state of the art smoker and braai like the Traerger Ironwood XL…it has a full colour touch screen and connects to your Wi-Fi…

If, however, you are a normal human being who can’t spend R60 000 on a braai, you can DIY a perfectly serviceable smoker at home.

One of the easiest ways to get into smoking is to simply use your existing kettle braai. While you might not have the same temperature control options you would have with the Wi-Fi and touch screen capable Traeger, you can still create delicious flavours with minimal fuss. Get out your kettle braai and get smoking!

• Light your charcoal:

Light the charcoal on one side of the grill, away from where you are going to place the food. You can use wood as well, but ensure that the wood you use is the same as your smoking wood, to avoid clashing flavours.

• Position your food:

The food should be on the opposite side of the braai, away from the direct heat of the charcoal. Smoking is about low and slow cooking, using only indirect heat.

• Add wood chips or chunks:

Once the charcoal is lit, add damp wood chips or chunks directly onto the hot coals, or use a smokebox to hold the woodchips and ensure the smoke spreads evenly.

• Water:

Depending on what meat you are cooking, you can place a water pan on the opposite side of the grill to help regulate temperature and add moisture.

• Airflow:

Adjust the top and bottom vents to control the temperature and smoke flow. Open the vents on the food side, but not the charcoal side of your grill.

• Check-up:

Check on your meat, charcoal and smoke levels, and add more wet wood if needed, to maintain a consistent smoke flow.

Smoking food is a skill to be honed. Maybe try it out before you invite a VIP over for dinner and always remember that you are the homemaker and YOU make the rules!

Happy smoking!