Smoking is a great way to intensify and add flavour to your food and there are many different ways to do it. For the final week of 30 Days to Better BBQ we are going to concentrate on smoking. We’ll be taking a look at how to smoke on different BBQ’s, The differences between varieties of wood and to finish the week off there will be a classic smoking recipe!
What is Smoking?
Smoking is the term used when cooking meat using heat and smoke generated from burning wood. Each variety of wood provides a different depth and strength of flavour. In the most basic form, cooking over a lumpwood fire can add a smoked flavour to your meat but we commonly think of smoking as low and slow cooks where the smoke has time to penetrate the meat and really add flavour.
The most common way to smoke for most home enthusiasts is to simply add chips or chunks to their existing BBQ. The Weber Kettle is a great beginner BBQ to learn how to smoke as it can be set up for low and slow and by adding a few chunks of your desired wood, your food will take on a smokey flavour.
As long as your BBQ has a lid and a heat source, it can more than likely be used for smoking however there will come a time when you think “ I need another BBQ!” Don’t be alarmed, it happens to most enthusiasts at least once a day. If you are in the market for a new smoker, you can read my article on the website about the different types of smoker available.
Tomorrow we will have a great tip by Alan and Christine Dale from Chillin n Grillin NI about the right amount of smoke to add to your food. Add your name and email address below to receive notifications when the tips are released. The Barbechoo Facebook Group is also a great place to chat with other enthusiasts and get advice.