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Smoking meat is a process of cooking over fire and is great for imparting flavor to any meat. It is also an antimicrobial process, and prevents microorganisms from forming in the meat. This method can be used for cooking beef, chicken, and even lobster.
Smoking meat is an ancient technique, dating back to cave days. Today, it is commonly used for barbecuing. The process involves slow and controlled cooking of meat over a fire. Meat can be made more tender with this cooking technique, but it requires some practice and is not as quick as many other types of cooking. If you’re a beginner, it might be best to start out with a simple pork shoulder .
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