How to Smoke Your Favourite Proteins Like a Pro!

Smokin' 101: How to Smoke Your Favourite Proteins Like a Pro

Let's talk about smoking meats, a culinary tradition that's been around since cavemen discovered fire. Yep, you heard that right. Our ancestors stumbled upon this flavour-packed method when they noticed that hanging meat near their fires not only changed the taste but also helped preserve it. Fast forward a few millennia, and here we are, still hooked on that smoky goodness. 

Today, smoking meat is a bit more sophisticated. It's all about the type of wood, the fire's temperature, and the smoking duration. But don't sweat it, we've got you covered with all the cool tools you need, including meat probes, a fine selection of pellet grills and smokers, and the Nexgrill app, which uses SureTemp™ technology to let you control your cook from your smartphone!

The Many Faces of Meat Smoking

Meat smoking is as diverse as it is delicious. From Cape Town to Gauteng, Free State to KwaZulu Natal, each region has its own unique braai style. But no matter where you are, one thing's for sure: smoking meat is a surefire way to win at any cookout. And with our apple pie ribs recipe, you'll be the talk of the town. 

Today, we’re going to show you how to smoke your favourite cuts to perfection on your Oakford Pellet Grill and Smoker. So, buckle up, Nexgrillers. It's time to elevate your braaiing game and wow your friends and family with your mouthwatering, smoky creations.

How to Smoke Meat: Cut by Cut

Smoking meat with wood is an art, but with Oakford Pellet Grills from Nexgrill, it's a breeze! You don't need years of experience or a pricey braai to get that amazing smoky flavour. With your Oakford Pellet Grill and Smoker, you can whip up the best braai in town right in your backyard! 

Now, let's get down to the meat of the matter... 

Chicken

  • Preheat your Oakford to 110°C. 
  • Season the chicken with salt, pepper, and your favourite herbs and spices. 
  • Smoke the chicken for 1-2 hours, or until the internal temperature reaches 75°C. Smoke multiple birds with the Oakford Pellet Grill and Smoker heavy-duty cast iron cooking grid. 
  • For chicken, try using hickory or mesquite wood pellets for a strong, hearty smoke flavour. 
  • Let the chicken rest for 10 minutes before carving. 

Smoked duck

  • Using the Nexgrill App set the Pellet grill to the smoke cooking method at 180°C and the temperature probe to 90°C. Rub the duck with the Chinese 5 spices and some salt. 
  • Insert your temperature probe into the fattest part of the duck and let it do its thing. 
  • Once the duck reaches 90°C in the middle and is smoked till its crispy, it is cooked and the Pellet grill will switch to warming mode. 

Serve as a filling in a wrap, or even pancakes.

Lamb

  • Preheat your Oakford to 110°C. 
  • Season the lamb with salt, pepper, and your favourite herbs and spices. 
  • Smoke the lamb for 4-6 hours, or until the internal temperature reaches 145°C degrees Fahrenheit. 
  • For lamb, we recommend using mesquite wood pellets for a rich, full-bodied smoke flavour. 
  • Let the lamb rest for 10 minutes before carving. Oakford Pellet Grill and Smoker built-in warming rack comes in clutch here!

Fish

  • Preheat your Oakford to 110°C degrees Fahrenheit. 
  • Season the fish with salt, pepper, and your favourite herbs and spices. 
  • Smoke the fish for 15-20 minutes or until the fish flakes easily with a fork. The Nexfi-enabled temperature gauge on your Oakford Pellet Grill and Smoker is going to be your favourite grill buddy here. 
  • For fish, we recommend using alder or apple wood pellets for a mild, sweet smoke flavour. 
  • Serve immediately.

Ribs

  • Preheat your Oakford to 110°C degrees Fahrenheit. 
  • Season the ribs with salt, pepper, and your favourite herbs and spices. 
  • Smoke the ribs low and slow anywhere from 4-12 hours, or until the meat is tender and falling off the bone. Take charge with the SureTemp™ controller featured by the Oakford Pellet Grill and Smoker. 
  • For ribs, hickory or cherry wood pellets are a great choice, providing a rich, fruity smoke that pairs well with the meat. 
  • Generously baste the ribs with your favourite barbecue sauce every 30 minutes. 
  • Serve immediately.

Brisket

  • Preheat your Oakford to 110°C. 
  • Season the brisket with salt, pepper, and your favourite herbs and spices. 
  • Smoke the brisket for 12-16 hours, or until the internal temperature reaches 95°C degrees Fahrenheit. The built-in temperature gauge of the Oakford Pellet Grill and Smoker is great for monitoring your temperature. 
  • For brisket, oak or mesquite wood pellets are ideal, offering a strong, hearty smoke flavour that stands up to the robust nature of the meat. 
  • Let the brisket rest for 1 hour before slicing. 

 

And let's not forget about the sides. Why not try smoking artichokes, Brussels sprouts, mac and cheese, baked beans, or even crab dip? The possibilities are endless! And with our range of accessories, you'll have all the tools you need to fire up some flavour. 

Now that you're armed with all this smokin’ knowledge, it's time to fire up that braai and get cooking! And don't be surprised if your neighbours start dropping by more often. 

Craving more inspiration? Check out our recipes page for more mouthwatering ideas. Or take a look at our full range of grills and accessories to level up your grilling game. 

Happy smoking, Nexgrillers!

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