If you want to step up your BBQ game, it’s time to start barbecue smoking.
BBQ smoking adds a depth of flavour like no other, while also tenderising meats. If you’ve ever had fall-off-the-bone ribs, there’s a good chance they were smoked as opposed to grilled. There is an art to perfectly smoked meats on the BBQ but with the right kit and a few tricks and tips, you’ll be a BBQ smoking champion in no time.
Preparation is key
Start by soaking your wood chips. Soak in water for at least 30 minutes or else they are likely to catch fire and will leave your food with more flame than smoke. Wood chips are generally more readily available; bear in mind they do burn quickly so depending on the depth of flavour you want you may find that you need to add them more than once during cooking. A good rule of thumb is to add a new handful of chips every 30 minutes.
Smoking on a gas BBQ
The Cadac Smoker Box is designed to sit on top of the BBQ Grid, meaning easy, fuss-free smoking. Keep the lid on as you pre-heat the BBQ with the smoker box in place and once the BBQ has come up to temperature just add your meat or fish to the BBQ. Remember, low and slow is the key, so keep the flame low and if you can, resist the urge to keep checking it, lifting the lid means the smoke will escape.
It’s a good idea to use a thermometer to check the internal temperature before serving smoked meats to ensure it’s cooked all the way through. Try using the Digital Meat Thermometer or I-Braai Bluetooth Thermometer for an accurate reading.
Top foods to smoke:
Salmon – for a delicious salmon dish with a kick, try rubbing a whole side of salmon with mixed peppercorns, dill and some brown sugar before smoking.
Ham – try studding your ham joint with some cloves before smoking, you could even add some honey to create a sweet sticky glaze.
Chicken – it doesn’t get better than a whole roasted chicken, then smoked for deep flavour. Try adding cut lemons to the chicken cavity and rubbing the skin with garlic, thyme and lemon.
Cauliflower – toss salt, pepper, garlic powder and olive oil through cauliflower florets before smoking on the BBQ.