How to Smoke Meat With Rambutan Wood
- 1). Wash the meat thoroughly under running water and pat it dry with paper towels.
- 2). Cover the meat with the seasonings or rub evenly, ensuring it is in every crevice.
- 3). Place the wood chips in the large bowl.
- 4). Cover the wood chips with water and let them soak for an hour.
- 5). Place the wood chips in the designated box in the smoker, according to the manufacturer's instructions.
- 6). Turn on the smoker to 225 degrees Fahrenheit and let it fill with smoke before placing the meat on it.
- 7). Add more wood chips every hour and a half, rather than every hour, as rambutan wood takes longer to burn than average North American hardwoods.
- 8). Smoke the meat until it reaches the needed internal temperature to be considered safe. For example, beef must be cooked to at least 145 degrees Fahrenheit and pork to 160 degrees Fahrenheit, according to the United States Department of Agriculture.
