The taste of smoked meat is the stuff of today's legends, artisans, and culinary masters. Smoking over mesquite, walnut, and fruit trees is an art form that requires patience and practice to perfect. You may not be an expert on smoked meat yet but it's never too late to learn.

From charcoal to wood and fire to aluminum foil, learn how to smoke cuts of meat. Time and temperature are the most important so be patient.

We share the most important tips and a video of the 12 steps so you can start practicing, because this is an art that requires a lot of practice to perfect.

    • Season cuts of meat generously and refrigerate 12 hours
    • Preheat smoker to 225 ° F for 30 minutes.
    • Smoke 6 to 8 hours