Emu is a very lean meat. The cold smoking method is therefore the best method to use since it smokes without cooking. Meat should be cooked medium rare for best taste and texture. Regarding cooking meat medium rare, it is generally an acceptable practice with whole muscle meats whose surface hasn't been penetrated. Ground meats have to be completely cooked because a potentially contaminated surface is infused into ground meat.

1/2 Cup Mesquite Chips
1/2 Cup Warm Water
1 and 1/2 pounds Emu Fillets

Soak chips in the warm water for about 10 minutes. Line a large roasting pan with aluminum foil. Spread one cup of wood chips on the aluminum foil in the pan. Place a rack inside the pan and the Emu fillets on the rack. Cover the roasting pan with a lid and place it on a double burner. Turn burners on high and let it heat for approximately 10-15 minutes. Remove the pan from the burner and set it aside to continue smoking for another 30 minutes.

When finished smoking the meat will have a dark brown and almost crusty surface and the meat inside will be rare with a delicate flavor.

Stove Top Smoker

Stainless Steel Stovetop Smoker Get the savory flavor and low-fat benefits of wood-smoking indoors or out with this heavy-gauge stainless steel smoker. Great for smoking your own chiles, tomatoes and tomatillos for salsas as well as for fish and meats. Can be used on the stovetop or backyard grill, or over a campfire. Long loop handles stay cool during normal stovetop use and fold in for easy storage. Comes with an easy-to-clean nonstick rack, cookbook, instructions, and four varieties of wood chips (alder, oak, cherry, and hickory) for a variety of flavors and aromas. 15"L x 11"W x 3-1/2"D. Includes a 7-year manufacturer warranty.