We love our smoker here at Pit Stop Smokehouse and thought you’d all love to read the history of smoking meats!
Smoking meat and fish started centuries ago as far back as cavemen times! Caves lacked chimneys and these caves could become very smoky when they lit their fires. Over time, the early cavemen would hang their meat and fish up to dry and noticed that the meat and fish hung in the smokiest areas of the caves had a better taste and were better preserved. Smoking meat and fish during these times was done mostly to preserve the meats rather than adding flavor.
Smoking methods that have been passed down through the generations are still in use today all over the world. In Medieval Europe, when an animal was slaughtered, much of the meat was smoked to preserve it. Some folks had actual smokehouses where they hung, salted and smoked their meat. Smokehouses were a small enclosed shelter that a fire can be kept smoldering for weeks. The less affluent would hang their meat high above their hearth or fireplace at night and after putting ashes on the embers, it would produce a very smoky environment. Meat that was smoked overnight in homes had to be eaten right away and even shared with neighbors as in the 18th century it with no refrigeration, meat would go bad quickly especially in the summer. The best time of year to slaughter and smoke meat was in the winter.
In modern times, smoking meat is done more for flavor than preserving!
Smoking meat is not always easy and a first timer can easily create meats that are very bitter in taste. Creosote is white in appearance and formed on the meat after there is too much air flow which causes too hot of a fire that spreads too fast. Creosote gives off the bitter flavor. When burning wood in your smoker, you have to keep in mind that there are different types of woods that give different flavors. You also have to account for the amount of wood, fire, air and moisture in the air and the wood! Color is key. You want to see a thin blue smoke coming out of the exhaust vent or stack and the chamber temperature should be between 180 and 250 degrees, more so near 225 degrees for best results!
There are many types of smoking; cold smoking, hot smoking and smoke roasting! Along with the different types of smoking now a days, there are different types of smokers which we will get too in another blog.
Here at Pit Stop Smokehouse, we have the art of smoking meats fine-tuned and down to a science. Hands down there’s no better place in all of NH for good ole’ fashion BBQ and smoked meats!
Some of the delicious meals that are hand rubbed and slow smoked here at Pit Stop Smokehouse are:
Smokehouse BBQ Ribs
BBQ ribs smoked slow and basted with your choice of BBQ sauce. Served with your choice of 2 sides
Pulled Pork or Chicken Sandwich
Our meats are smoked low and slow and piled high on a grilled bulky roll and served with your choice of BBQ sauce, chips or french fries and slaw
Smoked Brisket Sandwich
Mouth watering smoked brisket piled on a grilled bulky roll and served with your choice of BBQ sauce, chips or french fires and slaw
The Texas Crash
Low and slow smoked brisket piled on a grilled bulky and topped with cheddar cheese and baked beans, Fritos and your choice of BBQ sauce served with chips or french fries and slaw
Hand rubbed with our own seasonings, slow smoked and glazed to perfection. Served with your choice of two sides and BBQ sauce
Eat it all if you dare and if you do – get a Pit Stop Smokehouse t-shirt (no help at the table) 1/2 chicken ribs, and pulled pork sliders, two sides, corn bread and good luck!
Almost like being at your favorite sporting event or back yard BBQ! A combination of three choices – ribs, wings and your choice of pulled pork or chicken, smoked sausage or brisket and choice of two sides
So what are ya’ll waiting for? We are smoking up some delicious foods and looking forward to serving you all soon! Bon appetit’ and enjoy the feast!