SMOKE THE GOOD STUFF

Smoking is a great way of adding flavour to any food. Making prominent the succulent, natural flavours of a variety of different woods that complement ingredients and elevate the flavour. Smoking chips and Chunks can be soaked in water, beer, cider, wine, whiskey, black coffee or herbal tea – as well as a host of other infusions. After that, place the soaked chunks in a smoking box or directly into the charcoal in the barbecue.

Hot Smoking 

Hot smoking is cooking the ingredient and infusing it with smoke flavours at the same time. You can either use smoking chips or chunks, with the temperature ranging between 40°C to 120°C depending on the ingredient, amount and recipe. Hot smoking is also used as a curing process and carries antibacterial properties.

Tip : The pink smoke ring that forms on red meat is a perfect indication that the meat has been perfectly smoked. 

How to Hot Smoke

• Firstly, set the BBQ up for indirect cooking.  Light the charcoal in a chimney starter (half filled), lay two firelighters onto the charcoal grate, light the firelighters and place the chimney on the top.
• Once the Chimney starter is ready, tip the coals to one half of the BBQ and leave to settle for 5 to 10 minutes. Place a drip pan or cast iron skillet on the other side and half fill with water. 
• Place the cooking grill on the BBQ. 
• Next place your ingredient onto the cooler, indirect side of the grill. 
• Now add the soaked wood chips to the coals. 
• Close the lid and cook. Times will be specific for certain recipes but do cook to temperature and not time (use a quality thermometer).

Cold smoking 

Cold smoking is the art of smoking meat, fish and dairy under 10°C.  The purpose is to cure and impart the smoke flavour, but not to cook the product. This is a far more delicate process. Choosing the correct wood for flavour will be key.

How to Cold Smoke

• The easiest way to cold smoke is using the coil method. There are a few gadgets that make this process easier in a barbecue. Normally a coil shape (Weber) or maze style (ProgQ) product is perfect for this. 
• Simply load the cold smoking unit up with the fine smoking chips and place in the bottom of the barbecue.
• Then with a lighter, light the start point.  It will smoulder and take which is perfect. 
• Then place the grill plate onto the barbecue. 
• Now, place your ingredient onto the grill.  Place on the lid with the vents just open and smoke for the allotted time 

SMOKE FLAVOUR PROFILES