It’s Time To Take Up Smoking

BBQ Smoked Food Is Now More Popular Than Ever

Our new Smoker BBQ is now available on our website.

Food smoking is an ancient process of flavouring food with wood smoke. However, it is having something of a revival. This is probably due the showing of a series of television programmes where smoking food has been featured. Smoking has always been very big in America where hickory smoked ribs is a Southern delicacy. And in this country, most people have heard of the famous “Arbroath Smokies” and have eaten smoked mackerel, hams, sausages and salmon. If you go to any decent butcher or fish monger, you will see a range of smoked meat and fish available.
The smoking revival however is most noticeable in the domestic arena.

Smoking meat

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Smokers have now been simplified, scaled down in size and most important, in price. Although the old adage of you get what you pay for still holds up. With smoker bbq’s, you will probably be involved in “hot smoking”, which is smoked food prepared for immediate consumption. The alternative is cold smoking, where the ambient temperature in which the smoke circulates is much lower and the process takes a lot longer. Cold smoking is most often use for food preservation and not immediate consumption.

This is an interesting article in The Guardian “The Rise and Rise Of Smoking Food”.
http://www.theguardian.com/lifeandstyle/wordofmouth/2012/jan/30/rise-of-smoking-food

How To Smoke Food In Your BBQ

You can either dry smoke or wet smoke.Dry Smoking uses indirect cooking with a low, smouldering wood fire to slowly cook foods while infusing smoke flavour. Wet Smoking is more commonly employed and uses a pan of water to maintain moisture and tenderness.

Tips for Wet Smoking

Keep the water pan full, topping up as needed with hot tap water. Use a foil pan filled with about one inch of water. The water helps to maintain temperature and adds moisture to keep food tender.
Soak wood and wood chips and chunks in water for at least an hour. Drain excess water before adding soaked wood to the fire.
Do not add additional wood during last half of smoking on charcoal (or vertical smoker) as too much exposure to smoke imparts a bitter flavour to food.
Heat and smoke escapes each time the lid is lifted. This dilutes the aroma and flavour and increases cooking time.
Experiment with small amounts of different woods to test for taste and intensity of flavour.
Wrap wet wood chips in foil and make lots of small holes in the foil. Then put the foil on the coals. The wood chips smoke for longer.
Do not smoke delicate foods. Choose strong ingredients: beef, lamb, pork, poultry, oily fish, and game.

Adding Extra AromaTo Your Smoker

Add an extra dimension by adding fresh leaves or herbs onto the coals. Bay leaves, rosemary, grapevine cuttings, fruit peel, or cinnamon sticks are great.