How it works
Smoking works by cooking food gently over indirect heat while exposing it to smoke from smouldering wood. The low temperature, usually between 90°C and 120°C, allows the smoke to penetrate the food slowly, breaking down connective tissues and enhancing flavour without drying it out. The wood smoke contains compounds that bind to the surface of the food, creating complex aromas and a distinctive taste that cannot be replicated by other cooking methods. To set up smoking, you need a BBQ or smoker capable of maintaining a steady low temperature and a source of hardwood chips or chunks for smoke generation. Avoid softwoods or treated woods as they produce unpleasant or harmful smoke. The key is controlling airflow, fuel, and temperature to keep the smoke clean and consistent throughout the cook. Execution requires patience and attention. Start by preparing your meat or vegetables with a dry rub or marinade suited to smoking. Arrange your coals or fuel to create indirect heat zones, and add wood chunks for smoke. Maintain the temperature by adjusting vents and adding fuel as needed. Keep the lid closed as much as possible to retain smoke and heat. Depending on the food, smoking times can range from one hour to over twelve hours. Regularly monitor internal temperatures for food safety and desired doneness. The result is tender, flavourful food with a subtle smoky character and a satisfying texture.
Best for
- Ribs and brisket
- Whole chickens and poultry
- Root vegetables
- Cheese and nuts
- Fish fillets and whole fish
Common mistakes
- Using too high a temperature
- Opening the lid too often
- Using inappropriate wood types
- Not controlling airflow properly
- Starting with wet or unprepared fuel