The video demonstrates a step-by-step process for smoking chicken and pork using a smokehouse. The host explains the importance of marinating the meat in a 10% salt solution for 2 days, then drying it in the breeze to remove excess moisture. The meat is then smoked at a temperature range of 110-130°C (230-266°F) for 2 hours, using dry wood chips.
The host emphasizes that smoking is not just about adding flavor, but also about cooking the meat. He notes that the meat is only smoked for the first 10-15 minutes, and then it's cooked like in an oven for the remaining time.
The video also covers the importance of temperature control, using thermometers to monitor the temperature of the meat and the smokehouse. The host recommends cooking the chicken to an internal temperature of 80°C (176°F) and the pork to 65°C (149°F).
After smoking, the meat is ventilated in the refrigerator for a few hours to allow the flavors to settle. The host then cuts and serves the meat, showcasing its tender and flavorful texture.
Throughout the video, the host shares his personal preferences and tips for achieving the perfect smoke, including using dry wood chips, not soaking them in water, and monitoring the temperature closely. He also emphasizes the importance of patience and allowing the meat to rest and settle before serving.
Here are the key facts extracted from the text:
1. The person in the video is smoking two chickens and a pork belly.
2. The chickens are "rollerball" teenagers, weighing 1.5 kg each.
3. The pork belly has layers, and the person wants to show the reality of smoking.
4. The person uses only salt for seasoning, as they believe other spices will be killed by the heat.
5. The person uses a 10% salt solution for marinating, with 100g of salt per liter of water.
6. The person uses cold water and boiling water to dissolve the salt.
7. The person marinates the meat for 2 days in the refrigerator.
8. The person uses wood chips for smoking, specifically pear chips.
9. The person does not soak the wood chips in water.
10. The person smokes the meat at a temperature of 110-130°C.
11. The person uses a thermometer to monitor the temperature inside the smokehouse.
12. The person cooks the chicken for 2 hours at a temperature of 130°C.
13. The person cooks the pork for 2 hours at a temperature of 65°C.
14. The person lets the meat rest for a couple of hours before serving.
15. The person believes that smoking is not necessary for more than 10-15 minutes, and the rest of the time is spent cooking the meat.
16. The person recommends using a temperature range of 110-130°C for smoking.
17. The person believes that a lower temperature is not necessary, and a higher temperature is not recommended.
18. The person uses a dry cheek to pour on the bottom of the smokehouse to get rid of excess moisture.
19. The person puts a tray and a grate in the smokehouse to collect the fat and meat juices.
20. The person monitors the temperature inside the smokehouse and the meat temperature using thermometers.