Smoking Meat to Perfection - How to Properly Use Your Smoker
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How to Get the Best Results From Your Smoker Without Drying Out Your Meat

Now that you’ve got your smoker, you’re probably anxious to start cooking up a storm. But if you’re not careful, you might end up drying out your meat instead of smoking it to perfection.Don’t worry. We’re here to help! In this post, we’ll share some tips for getting the best results from your smoker without drying out your meat.

Know the Tools You’re Using

Before you even start to smoke your meat, it’s crucial that you know your smoker. Not all smokers are created equal, and if you don’t have the right tools for the job, you’re going to have a hard time getting the results you’re looking for.

There are three main types of smokers: electric, charcoal, and gas. Each has its own pros and cons, so it’s essential to choose the one that best suits your needs. For example, electric smokers are easy to use but can be a little pricey, while charcoal smokers require more maintenance but offer more flavor.

No matter what smoker you choose, make sure to read the manual carefully, so you know how to use it properly.

Choose the Right Cuts

Not all cuts of meat are made the same way when it comes to smoking. You’ll want to choose the right cuts and use them properly to make sure you get the best results.

  • Beef – use brisket, short ribs, or chuck roast
  • Pork – use Boston butt, ham hock, or picnic shoulder
  • Poultry – use a whole bird or parts such as thighs or legs

Remember, the fattier the meat, the juicier it will be!

Adhere to Temperature and Cooking Times

Temperature control and cooking times are essential factors to consider when smoking meat.

If the temperature is too low, the meat will cook too slowly and may end up being dry and tough. If the temperature is too high, the meat will cook too quickly and may not have a chance to absorb the smoke flavor.

You also need to control the cooking time to ensure that your meat is just right. You don’t want to have undercooked or overcooked meat.

Control the Amount of Smoke in Your Smoker

Now that you have your smoker all fired up, it’s time to start cooking! The best way to ensure juicy, tender meat is to control the amount of smoke it’s exposed to. You can do this by keeping the lid shut as much as possible and only opening it when you need to add more charcoal or wood chips.

Too much smoke will dry out your meat, so be sure to control your smoke to moderate levels. Adding too much wood smoke will also create a bitter taste, so be sparing with your chimney starter.

If you find that your meat is drying out, you can do a few things. First, try wrapping it in foil or butcher paper. This will create a barrier between the meat and the smoke, allowing it to retain its moisture.

You can also try increasing the humidity in your smoker by adding a pan of water or a wet towel to the bottom of the chamber. Just be sure to check on it regularly, as you don’t want your meat to become waterlogged.

With a little practice, you’ll be a smoking pro in no time!


Whether you’re new to the world of smoking meat or trying to perfect your craft.

If you’re looking for ways to get the best results from your smoker without drying out your meat, look no further than BBQVille Canada. We carry a wide selection of high-quality smokers and accessories that will suit your needs, and we’re always happy to help you choose the right one for your next cookout. Whether you’re cooking for a crowd or just yourself, we’ll make sure you get the best results possible.

In case of any questions or clarifications, please contact us today. We’ll be happy to help you!


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