For The Perfect Smoked Meat, Pay Attention To The Type Of Smoke

Smoking low and slow is one of the tastiest ways to infuse every nook and cranny of your meat with mouthwatering flavors and that divine smoky essence. Of course, the best smoked meat requires careful attention and lots of time, so it's become quite the art form for barbecue enthusiasts over the years. A perfected technique, coupled with a delicious rub or sauce to complement your pull-apart creation, makes for a savory meal that can be eaten fresh and enjoyed as leftovers for nights to come. When smoking meat, there are several things to keep an eye on if you hope to achieve the best possible flavor profile, and one of them is the type of smoke you use.

Whether you're using a charcoal, pellet, or gas smoker, it's important to keep tabs on how the smoke looks before you start the cooking process. Any learned pitmaster knows how to avoid cooking with "dirty smoke" — that way, you saturate the meat with a hint of smoky flavor, rather than a mouthful of bitter ash.

Have you ever gone to a backyard BBQ only to discover that the smoked brisket you were so excited to taste was completely blackened? Just biting into it is enough to give you a nasty, overpowering aftertaste and leaves you wondering if the chef has just committed a crime. This disappointing result happens when dirty smoke is used to smoke the meat, caused by a fire that lacks enough oxygen to properly burn, explains Texas Monthly. To avoid the charred mess of scorched meat, wait for the smoke to clear up after starting your fire. The white plumes billowing from the embers will eventually turn thin, blue, and "almost invisible" (via Smoked BBQ Source), indicating that it's the perfect time to start the smoking process.

A number of factors could make your smoke dirty. Thankfully, The Meat Smoking Guy says you can fix your incomplete combustion by adjusting your vents, fuel level, and wood type. With careful fire management and a "less is more" attitude about your level of smoke, you're sure to serve up a tender morsel that's expertly seasoned by that clean smoke flavor, rather than completely doused by it. It can be tricky to get just the right balance when working with your smoker, but once you do, the sky's the limit to what deliciousness you can bring to the table.