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How to Smoke Every Meat Without a Smoker

Posted by on Jun 21, 2016

 

The secret to smoking anything without a smoker from two chefs and experts.  For those barbecue lovers without access to a smoker for your favorite cuts of meat or fish or cheese, follow the link below for tips on how to smoke like an expert without the smoker itself.

One of their best tips is below:

Another way to achieve smokiness is by adding smoked paprika and smoked salt to a dry rub, applying the rub to your meat, and then searing the meat to lock in the juices and bring out the spices’ flavor. We actually use this method at my restaurant. During the summer, we do St. Louis-style pork ribs but we don’t actually have a smoker, so we make a dry rub out of smoked salt, smoked paprika, and a few other spices and rub the ribs down on both sides before letting them roast in a 180-200-degree oven for a few hours.

Get to smoking — food, that is.

 

Photo credit to Flickr/Alan Levine

via https://www.thrillist.com/eat/nation/how-to-smoke-meat-grill-accessories-steven-raichlen-david-guas/grillist

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