5 Types of Meat You Didn’t Know You Could Smoke

Posted on: January 16, 2023

There’s a distinct, savory taste in smoking meat that cannot be duplicated by other cooking methods, such as boiling, grilling, and frying. The process breaks down collagen and melts fat, resulting in a one-of-a-kind tenderness that cannot be replicated by other cooking methods. The smell of smoked meat also enhances the flavor, which makes the eating experience sublime.

Despite its pros, many of us have avoided smoking meat because maintaining consistent heat throughout the whole process can be challenging. However, with Bradley Smoker, food smoking has never been easier and more convenient. It can be used to smoke meats such as beef brisket, pork ribs, and whole chicken. There are more types of meat that most of us don’t know can actually be cooked using this method.

1. Lobster Tails


When it comes to lobsters, which many consider a seafood delicacy, the tail is usually the most preferred part because of its abundance of meat. There are a lot of ways to prepare and season the tail. This includes boiling, grilling, and steaming which are the most common ways to cook it. However, smoking is one of the best ways to bring out the flavor of the lobster.

To get the smoking process started, set your food smoker to 225 degrees Fahrenheit or 107 degrees Celsius. Make sure that the split side of the shells faces up so that the meat is exposed. The estimated smoking time is 45 minutes. The moment the core temperature reaches 145 degrees Fahrenheit or 63 degrees Celsius, it’s time to get the lobster tail out of the smoker.

Here is a recipe for smoked lobster tails.

2. Pheasant


The taste of pheasants may usually be compared to chickens and turkeys, but their meat is actually more savory and has a nuttier flavor compared to other poultries. One of the most common ways to cook it is roasting, but smoking is also a good alternative. To get the best out of food smoking, you are recommended to use Bradley Bisquettes, which we can assure will offer you perfect and consistent results.

You should be really mindful of time when smoking pheasants because the flavor will be compromised when you overcook it. What happens when you smoke it for more than an hour is that the meat becomes dry and chalk-like, which can be unappetizing. The smoker must also be preheated at 225 degrees Fahrenheit or 107 degrees Celsius and should reach 185 degrees Fahrenheit or 85 degrees Celsius by the end of the smoking process.

Here is a recipe for smoked pheasant.

3. Quail


Quail almost tastes like chicken. What makes it better is that it contains many vitamins and nutrients that other poultry meats don’t. Its flesh is also comparatively more tender. But the downside is that its moisture evaporates quickly. Therefore, make sure that the quail is smoked for not more than one hour in 225 degrees Fahrenheit or 107 degrees Celsius preheated food smoker.

It cannot be emphasized enough in our Bradley tips & tricks that we recommend the process be on low heat and slow so that you can guarantee the tenderness of the meat. When the internal temperature of the quail reaches 185 degrees Fahrenheit or 85 degrees Celsius, remove it from the smoker and cover it with aluminum foil. It will be ready for serving after letting the quail smoke for around 5 to 10 minutes.

Here is a recipe for smoked quail.

4. Shrimp


Regardless of how you cook shrimp, you are guaranteed to enjoy it because of its flavor. Its meat is usually deep-fried, sauteed, and steamed, and these three cooking methods are sure to bring out the savory taste of shrimp. However, if there’s a lesser-known but tastier alternative for preparing it, it is smoking.

Your goal in smoking shrimp should be to preserve and enhance the meat’s sweet and delicate flavor. So preheat your food smoker to 225 degrees Fahrenheit or 107 degrees Celsius. Keep in mind that shrimp quickly gets overcooked, so make sure that you don’t smoke it for more than 20 to 30 minutes. If you go past the time limit, it might not be edible anymore.

Here is a recipe for smoked shrimp.

5. Tilapia Fillet


We usually see salmon, mackerel, and trout as the best fishes for smoking. But rarely do we consider tilapia fillet, considering how tasty it can be after it is smoked. Most of the time, it is fried or grilled, and while it tastes good either way, the taste is far better when tilapia fillet is smoked.

First, you have to preheat the food smoker to 220 degrees Fahrenheit or 104 degrees Celsius. Let the fish smoke for one hour before checking its core temperature. When the temperature reaches 145 degrees Fahrenheit or 63 degrees Celsius, the tilapia is ready.

Here is a recipe for smoked tilapia.

These are the five types of meat that you didn’t know you could smoke and that taste absolutely fantastic when smoked. For more great ideas on how to get the most of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog where we share a lot of exclusive tips & tricks.