Meat and Poultry

The maximum temperature for hot-smoking meat and poultry is 250°F/121°C. Higher temperatures dry out the meat and cook the outer surface prematurely, leaving the inside underdone. Tough cuts of meat will be more tender if dry-salted or brined before smoking. The length of smoking time will vary according to weight and whether the meat has been previously salted. The best way to time the smoking period is to insert a thermometer into the food and cook to the same temperature as you would in a conventional oven. For temperature see Poultry, and Meat. Birds weighing 3 ½ lb/1.5 kg or more are best for smoking. Fatter birds are more tender and taste better, while game and other lean birds, like Rock Cornish hens, may be barded (see Roasting poultry) with bacon or fat for smoking.