SMOKE & FLAMES
An Introduction to Smoking and Grilling Meat
Summer is the quintessential season to fire up the grill. Yet this favorite summer dining experience is a relatively new pastime. Modern barbecue has transformed into a culinary art, evolving beyond its origins as a method of food preservation and preparation. Smoking was a means of preserving meat long before the invention of refrigerators. Cooking over an open flame was a necessity before the advent of gas and electric stoves. Today, smoking and grilling are about taste and texture as opposed to prolonging shelf-life. For those seeking to better understand and practice the art of cooking with smoke and flames, Cassi Maxey, one of the owners of The Meat Up in Fresno, shares some insight.
Firstly, what differentiates smoking from grilling? “In general, grilling means to cook over a fire, usually on high heat, for a shorter period of time,” Cassi begins. “Smoking is done over low heat for a longer period of time. The cooking is actually done from the smoke produced, adding a different flavor to the meat.” However, this is only the beginning. To further break down these methods, it’s important to note that “there are different types of grills, i.e., gas, electric, charcoal; there are different types of smokers, i.e., pellet, electric, real wood.”
Several variables play into which method is used, and time is a chief factor with both smoking and grilling. “Smoking is a ‘low and slow’ method of cooking. In most cases, you are looking at five-plus hours of cooking time. While it is a longer time investment, most of that time is not
intensive—you’re just letting the meat slowly cook in the smoke,” explains Cassi. “Grilling is a much faster method. You are going to use high temperatures upwards of 400-500 degrees. However, that means you have to be really attentive during that short period of time”
The equipment needs for smoking versus grilling are distinctly different. “There are a variety of types of smokers on the market,” Cassi acknowledges. However, “it’s relatively easy to DIY a barrel smoker. You’re just trying to enclose the meat in something to cook the meat in the smoke created from the heat. There are also stovetop or grill top smokers that are smaller and can be used in conjunction with your other cooking apparatuses.”
When deciding on a type of grill, having a firm grasp of the chief characteristics desired is essential. That’s where skill level comes into play. “Charcoal grilling is done over charcoal coals. These coals will add a distinct flavor to the meat, whereas gas grilling provides a more ‘clean’ product that doesn’t alter the flavor of the meat,” explains Cassi. “Charcoal does take some skill to and nuance to adjust the temperature based on how you stack the coals. Gas grills are very simple to operate and are relatively easy to adjust temperature,” making them an ideal introduction for those just beginning their grilling journey.
There are a couple of ways that novices can approach grilling. “It might be easier to start grilling meats that are simple and inexpensive, and take less skill. For example, burgers, hot dogs, sausages, maybe even a tri-tip, are good staple items to start with.” However, for nice cuts of beef, Cassi recommends a different tactic. “For steak grilling, I would suggest buying a higher quality piece of meat. When you start with a quality cut, your chances of ‘messing it up’ are much lower. They are just going to be more forgiving for less experienced grillers.”
Both smoking and grilling can enhance or treat any cut. “Larger and tougher pieces of meat are more suited to smoking methods. They often contain more fat that needs time to render down and tenderize the meat,” Cassi justifies. “Some pieces of meat that are ideal for smoking include pork shoulder, ribs, chuck roast, briskets. These large, tough pieces of meat will become extremely soft and pull apart. The smoke also gives them a deep, rich, and unique flavor.” In contrast, “leaner meats, such as steaks, do much better on the grill,” says Cassi. “With leaner meats, a really hot grill also forms a crust on the outside of the meat while keeping the inside tender.”
Seasonings and marinades should be adapted according to the method and the palate. “Seasoning is often a matter of taste,” admits Cassi. “For example, I love a steak simply seasoned with salt and pepper so that I can taste the beefy flavor of the steak itself. Marinating meats adds flavor, helps to tenderize the meat, and keeps it from drying out. This is helpful to leaner meats like chicken breast, beef sirloin kebabs, or even pork chops. Adding seasoning to smoking can help to form a crust on the outside of the meat that is often prized in smoking circles. Here you can add your own preference for flavors, including sweetness with brown sugar or heat from something like cayenne.”
Smoking and grilling styles are seemingly endless, though a few are especially recognizable. The use of pellet, electric, or real wood makes a difference. The country’s region is also highly influential, “though this often is just a difference in seasonings used,” clarifies Cassi. “For example, smoking in Texas or St. Louis will differ mostly in the flavors used for seasoning and barbeque sauces.” California has its own style, too. “California BBQ or smoking is often known for the ‘Santa Maria style’ that originated on the Central Coast. This usually involves tri-tip seasoned with salt, pepper, and garlic, smoked over native oak from that area. Local salsas are usually added to the tri-tip or tri-tip sandwiches, giving them their own unique flavor profile.”
Whatever your taste and process preferences, what goes on the barbeque or in the smoker will undeniably be unique to you. Summer may be BBQ season, but in California, any day is a good day to utilize these outdoor cooking methods. These beg doers to slow down and savor the journey of bringing the purest of ingredients together, thanks to the culinary magic created by smoke and flames. Whether you’re camping, glamping, spending a day lakeside, on a boat, by the shore, or in your backyard, be inspired to experiment and perfect this pastime!
Editorial Director Lauren Barisic
