Yield: 1 servings
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Source: Southern Living Cookbook (electronic) Smokers, both charcoal and electric, are fast becoming one of the most popular cooking appliances. Long, slow cooking in a smoker with a self-basting water pan guarantees succulent meats and frees you to do other things.
What's more, most people are delighted by distinctive flavors that result from smoking. Not just hickory, but apple and maple wood from your yard and herbs from your garden can all be used for rich, sweet flavoring of smoked foods. Part of the fun of smoking foods is experimenting with different flavorings. Leave space around each food item on the grill to allow even cooking and smoke penetration. Don't open the smoker after everything is set, particularly during the first few hours. You'll lose both smoke and moisture, and prolong the cooking time required. Occasionally you may need to add more water to the pan during cooking. You'll hear a sizzling sound if the pan is empty, so don't lift the lid to check; simply pour water through the grill. Cooking times will vary with the outside temperature, cut of meat, quality of charcoal, and degree of doneness you desire. Color is not an accurate test for doneness. Smoked pork and poultry are often pink even though they're thoroughly cooked. For large cuts of meat, it's best to use a meat thermometer to determine internal temperature and degree of doneness. Submitted By SALLIE KREBS On 07-29-95