If you’re looking to branch out from the grill and try your hand at something else, smoking your meat is definitely on the rise. Every Saturday, Alicia and Darcy Boisvert at Real Deal Meats prepare something in their smoker that customers can order and pick up ready to go. “They’re healthy snacks to eat on the run, free from preservatives… and there’s a definite increase in customers doing it at home too, they enjoy the hobby,” says Alicia Boisvert.
At D’Arcy’s, smoker sales – though it only carries one brand – have consistently grown over the last five years. “The last year was our best year ever for smoker sales,” says Iseke. “Smoking takes more time – it’s low and slow. You have to be dedicated, or have an automatic wood smoker. The charcoal will give you a really nice bark and great flavour, but you need wood to produce that smoky taste, and that’s growing in popularity in Edmonton immensely.”
Expert Tip: Smoke it low and slow, 220-250 degrees fahrenheit is ideal
