 BBQ Smoking
Often thought of as just an outdoor grill, barbecues are more flexible than they're given credit for. In addition to straightforward grilling, they are equally adept at indirect cooking and smoking.
BBQ smoking sounds like it should involve advanced techniques and skills – but in truth it’s a simple process that gives great results. Here are some top tips to help get you started, courtesy of Weber.eu.
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To begin with, you'll need to get some smoking wood. Smoking wood can come in many forms, such as chips, pellets or planks - all are available in our online BBQ Shop.
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Most woods will need to be soaked in water for at least 30 minutes before use (Check the instructions though - some of the smaller chips can be used dry). Shake the excess liquid from the wood, then it's ready for your smoker box (or if you're using planks, ready for the grill).
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If your gas barbecue doesn't feature a smoker box, you can buy a cast iron smoker pot separately. Alternatively, you can make a foil pouch for your wood chunks, and place this immediately above the heat. This method is explained in more detail in our bbq smoking video guide.
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If your barbecue does have a smoking compartment, simply put the pre-soaked chips in one compartment and hot water in the other side.
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Whichever method you're using, heat up the barbecue with the lid closed. Only add your food when the smoke starts to billow from the wood. It's that easy...
Important things to remember
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Use a meat thermometer to make sure smoke-cooked foods are done but not overcooked. It's important to use a thermometer, as the usual visual checks may be impaired by some colouring in the meat. Smoke-cooked foods could look pink yet be perfectly well-cooked - apple wood especially will make chicken look red, as an example.
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If it's your first time smoking, it's advisable to begin with a small amount of wood to see how you like the flavour. If the taste is too subtle, try adding a few more on the next occassion for a more intense smoky taste. Be warned that too much smokiness can make foods taste bitter.
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Different woods give different flavours, so experiment with different types. Similarly, use different liquids for wood-soaking - fruit juices, beers and wine can give great results. You could even try combining different types of wood in the smoker pot to make a truly unique taste. If you find a brilliant combination, share it with us via enquiries@bbq.co.uk
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If you're hosting a dinner party or similar, consider cooking your menu up to two days before serving. Smoked food is often served cold after a day or two in the fridge, as the smoke flavour becomes richer with time.
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Keep a smoker's notebook while experimenting. Jot down ingredients, wood amounts and combinations, and results so you can repeat successes. (Unless, of course, you want to keep your best recipes a secret!)
Useful links
BBQ Smoking video guide
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