How it works
The technique begins by placing vegetables over indirect heat on the BBQ. This initial smoke phase is brief but crucial, allowing the veg to absorb a gentle smoky aroma and develop appealing char marks without overcooking. Using indirect heat prevents the vegetables from burning and keeps the smoke flavour balanced rather than overpowering. It is important to monitor the veg closely during this stage to avoid bitterness caused by excessive smoke or charring. Once the vegetables have taken on smoke and colour, they are transferred indoors to finish cooking. This can be done in a pan on the hob or in a hot oven, depending on the vegetable and desired texture. The indoor finish rapidly softens the vegetables and evens out the cooking process, delivering tenderness without drying them out. This step also provides an opportunity to season and dress the vegetables with acid, herbs, or oils to brighten and complement the smoky base. Execution requires a clear plan and timing. Prepare your BBQ for indirect heat with a moderate temperature around 120 to 150 degrees Celsius. Choose vegetables that hold up well to smoke and quick finishing, such as peppers, courgettes, or aubergines. After smoking for 10 to 15 minutes, move the veg indoors and finish in a hot pan with a splash of olive oil or in a preheated oven at 200 degrees Celsius until tender. Finish with a squeeze of lemon juice or a drizzle of vinegar to lift the flavours. This technique is straightforward, reliable, and brings everyday BBQ sides to life with minimal fuss.
Best for
- weeknight meals
- deep flavour without all-day cooks
- quick smoky sides
- vegetables that benefit from char and tenderness
- everyday BBQ dishes
Common mistakes
- Over-smoking veg and making it bitter
- Skipping finishing seasoning or acid
- Cooking too low and drying veg out
- Leaving veg on direct heat too long
- Not monitoring timing carefully