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How to Hot Smoke: The Ultimate Guide to Successful Meat Smoking

7th July 2023
How to Hot Smoke

How To Hot Smoke


What is Hot Smoking?

Simply put; Hot Smoking is the process of cooking performed at temperatures that are designed to both cook food and infuse it flavour from the smoke. It's usually split into two temperature ranges; 'low & slow' (from 80-110°C) and 'hot & fast' (from 120-150°C) - many avid hot smokers champion the low & slow method for its effective flavour absorption. Alyson from Hotsmoked suggests that the general rule of thumb when hot smoking is to cook at half the temperature of an oven, for twice the length of time

Hot smoking can be achieved using a range of smoking woods, each releasing distinctive smoky aromas that add unique taste to your food. From the fragrant fruity woods of Apple & Cherry, to the more robust flavours of Mesquite and Hickory. 

We've teamed up with the award-winning hot smoking experts at Hotsmoked to provide you with an informative guide to kickstart your hot smoking journey... 

What Food Can I Hot Smoke? 

Smoking woods are great for adding new flavour dimensions to a multitude of food products including; fish, red & white meats, game, poultry and even fruit & veg. As organic online butchers, it's second nature for us to advocate for meat, however we think the mouth-watering taste and tender texture of smoked meat does all the talking!

When it comes to hot smoking, as a beginner, it is best to not start with leaner cuts of meat, as the prolonged cooking periods and intensity of smoking can be tricky to master. Think cuts and joints that are particularly fatty and rich in connective tissue, these attributes are the ideal candidates for smoking as the fat content is melted into the meat and the collagen amidst the connective tissue is broken down. 

If you're new to hot smoking, we recommend using a cut/joint that is larger and somewhat forgiving; allowing you to experiment with different woods and varying temperatures, with less risk of unsatisfactory results. Our Organic Shoulder of Pork, Organic Pork Boston Butt, and Organic Whole Chicken make great 'guinea pigs'. 

Or, for those of you who are a little more comfortable with the smoking process, our Organic Brisket Joints and range of Organic Ribs are staples for the smoker, producing succulent meat that simply falls off the bone and is destined for signature smoky infusions. 

If you’re still not sure, you can always take the easy option and try our Organic Hot Smoked Chicken Breast or Organic Hot Smoked Salmon. They have been carefully smoked over all-natural woodchips in a traditional smokehouse, ready to be enjoyed! Browse our entire pre-hot smoked range here. 

What Appliance is the Best for Hot Smoking?

Whilst there are many top of the range, purpose built smokers on the market, you can also achieve great results by turning a regular ceramic grill, or hooded barbecue into a smoker by simply using a  Smoker Box.  

What Type of Wood Should I Use for Hot Smoking? 

Smoking woods come in both chip and chunk form, and when it comes to flavour, there is a spectrum of taste and intensity; categorised by 'light smoke', 'medium smoke' & 'strong smoke'.

Types of Hot Smoking Wood Explained:

  • Light smoke woods are best suited to white meats and typically comprise of Beech, Alder, Orange, Pear and Almond wood. 
  • Medium smoke woods are favourable of fish, pork & adding milder flavour to stronger meats, typically made up Maple wood, and the fruitier woods such as Apple, Cherry & Apricot. 
  • Strong smoke woods are designed for oily fish & those more robust meats such as beef/lamb/game, consisting of Oak, Cabernet Oak, Chestnut, Whisky Oak, Hickory, Mesquite & Juniper. 

Not all woods are apt for hot smoking; many can not only leave a bad taste in your mouth, but also be toxic/hazardous for human consumption.

To ensure you're using the safest woods, we have provided a list below of some of the woods to avoid: 

  • Soft woods such as: Eastern Cedar, Cypress, Pine, Redwood, Fir, & Spruce 
  • Certain hard woods such as: Horse Chestnut, Elm, Eucalyptus, Liquidamber & Sycamore 

​Please also avoid using any wood that has been chemically treated. 

Our top tip to mastering the hot smoking process is to pair the right woods with your food; ensuring that the meat works in harmony with the smoking wood, achieving well-suited flavour, that enhances your eating experience. 

We have taken the hard work out of tedious flavour pairing, by creating hot smoking meat bundles equipped with the best organic smoking meats, complimentary wood chips and flavoursome rubs. With 3 different bundles to offer including:

Our bundles are now available at discounted prices in our big Summer Sale​

Our Favourite Hot Smoking Recipes:

 There are a myriad of delicious hot smoking recipes to try, we have listed some of our personal favourites below... 

  1. Slow Hot Smoked Brisket - A trickier one to master, but a masterpiece none-the-less! Find the full recipe here. 
  2. Moroccan Butterflied Lamb - A fruity & subtly-spiced take on a rich and meaty joint, perfect for your summer spread! Find the full recipe here. 
  3. Slow-Cooked Smoky Spare Ribs - A barbecue classic, with optimal flavour! Find the full recipe here.