See All: Food Preservation
“Hi there! I recently bought a smoker and I’m super excited to try smoking some meats at home. I’ve heard there are specific meats that smoke better than others, and I don’t want to waste anything by choosing the wrong ones. What do you recommend for a beginner like me starting out with smoking? I’m in a bit of a cold area, so not sure how that might affect things either!” Thanks, Megan, Calgary, Canada.
Hi Megan! Great question, and I’m so happy to hear that you’re jumping into smoking your own meats at home! It’s such a rewarding experience—you get these amazing flavors and the satisfaction of knowing you made something truly exceptional. Smoked meats are favorites around my house too, especially when I’ve grown or sourced as much as I can locally.
Let’s dive into the best meats for you to smoke, beginner-friendly choices, some tips on dealing with colder climates like Calgary’s, and everything else you might need to make your first smoke a success!
1. Best Meats To Smoke for Beginners
If you’re just getting started with smoking, you’ll want to choose meats that are forgiving and won’t require you to be glued to the smoker all day checking temperatures. Here’s where to start:
Pork Shoulder (Also Known as Pork Butt)
Without a doubt, pork shoulder (don’t let the name confuse you, it’s from the upper part of the pig) is one of the most beginner-friendly meats for smoking. It’s marbled with fat, which helps retain moisture during long smoking sessions. The fat also helps develop crusty bark, which in my opinion, is one of the best parts! Plus, it’s super versatile. You can pull it apart for sandwiches or tacos, or serve it as is with sides.
- Smoking Time: 8 to 12 hours, depending on the size
- Ideal Temperature: 225-250°F (slow and low for that fall-apart tenderness!)
- Wood Suggestions: Applewood, hickory, or pecan work beautifully
Home tip: I’ve found that even in colder weather, pork shoulder holds up great. Just make sure to keep your smoker’s lid tight to retain heat, and maybe toss in a few extra coals if your temp starts dropping.
Beef Brisket
A little more advanced but still a solid choice for beginners with patience. Brisket is one of the most classic meats to smoke, producing rich, flavorful slices of smoky goodness when done right. The key, Megan, is patience! Brisket can take its sweet time, but the result should be tender, juicy beef that melts in your mouth. A thicker cut like brisket also holds up well in chilly weather.
- Smoking Time: 10 to 14 hours
- Ideal Temperature: 225-250°F
- Wood Suggestions: Mesquite (for deeper flavor), oak, or cherry
Home tip: Don’t forget to wrap your brisket in butcher paper or foil after the first few hours; it helps lock in moisture and shorten that stall period where it seems like your brisket’s internal temperature has stopped climbing.
Chicken or Turkey
If you’re hoping for something a little faster, poultry could be your answer! Whole chickens and turkeys are relatively quick compared to beef or pork roasts, and they absorb that smoky flavor fast. Just be mindful of the skin—it tends to get a bit rubbery when smoked at lower temps, but cranking up the heat for the last 30 minutes can help crisp it up.
- Smoking Time: 3 to 5 hours for chicken; up to 6 hours for turkey
- Ideal Temperature: 225-300°F (higher temps for crisp skin)
- Wood Suggestions: Fruitwoods like apple or cherry for that light, sweet smoke
Pro tip: For poultry, brining beforehand can be a game changer (especially in those Calgary winters when moisture often zaps out faster). It adds flavor and keeps your meat juicier.
2. Best Woods to Use for Smoking
Megan, your choice of wood can make a big difference to the flavor profile of your meat, so let’s get into what works best for each type of meat.
| Meat | Best Wood Types | Flavor Notes |
|---|---|---|
| Pork (Shoulder, Ribs) | Apple, Hickory, Maple | Slightly sweet with a strong, bold smoky taste |
| Beef (Brisket, Ribs) | Mesquite, Oak, Cherry | Earthy and powerful, can turn bitter if overdone |
| Poultry | Apple, Cherry, Maple | Light, fruity with mild smokiness |
| Fish | Alder, Apple, Pecan | Delicate, soft smoke with a mild sweetness |
Feel free to experiment a little here. I sometimes mix woods to match what feels right depending on my mood or the dish!
3. Dealing with Cold Weather Smoking (Hello Calgary Winter!)
Now, I know you mentioned your cooler climate, Megan, and smoking in colder temps can be tricky, but it’s totally doable! Here’s how you can prepare.
Insulate the Smoker
If your smoker isn’t insulated, wrap it with a smoker blanket or even a welding blanket. This helps retain heat and prevent the icy outdoor air from messing with your cooking. A lot of experienced smokers swear by this trick, especially if the temperatures drop fast—like they do over there in Canada!
Keep the Smoker Out of the Wind
Find a sheltered spot—your garage door or along the side of your house should work fine as long as you’re being safe with airflow. The wind can snatch heat from your smoker, so a shielded area really helps keep that grill temperature steady.
Monitor Your Temperature Religiously
In colder weather, the temperature inside your smoker can drop fast. I usually set up a remote thermometer, so I don’t have to keep opening the lid—because every time you open it, that heat escapes. And there’s nothing worse than waiting all day, only to realize your smoker dropped 20°F without you noticing!
4. Additional Options: Fish, Sausage, and More
Not in the mood for the big meats? Fish and sausages are quick and can be awesome for testing out new flavors without committing to a 12-hour session. Both also don’t need as much attention, which is kinda nice if you’re multi-tasking.
Fish
Smoking fish like salmon or trout is a fantastic way to add some variety to your repertoire. Thick, fatty fish hold up best in a smoker. Make sure to brine beforehand to avoid a dry result.
- Smoking Time: 1 to 3 hours (depending on thickness)
- Wood Suggestions: Alder or apple are go-to woods for fish
Sausage
Sausage is a friendly, low-maintenance smoke. Even though it’s quick compared to big cuts, smoking sausage allows the flavors to seep in beautifully while keeping that nice, juicy middle intact.
- Smoking Time: 2 to 4 hours
- Ideal Temperature: 225°F
- Wood Suggestions: Hickory or pecan
I usually make a mixed platter with some sausages while I cook a longer session of pork or beef. That way, I can snack while I wait—the lazy gardener’s way of getting everything done at once!
Final Thoughts…
Megan, I hope this answers your question and gives you a bunch of ideas to get started with your smoker. You’ve got so many options, but the key is taking it slow, finding what flavors you love, and enjoying the process (even in the Calgary chill!). Smoke some pork shoulder or brisket for a hearty meal, and don’t forget to keep that smoker nice and warm. You’ve got this!
Thanks for sharing your awesome question.
Return To: Food Preservation
