Hot Smoking using a charcoal BBQ
There are no adaptations required to hot smoke in a barbecue. All you need in addition to the usual barbecue bits ’n’ bobs are BlackBarrel wood chips.
Light your charcoal in the usual manner
While the charcoal is getting going take your food out of the fridge to come up to room temperature and prepare your wood chips. You can use a smoking tin or just wrap them in a tinfoil parcel with some holes punched in the top.
When your charcoal has a grey ash covering, you can add your smoking tin/parcel directly into the coals.
Add your food onto the grill above, close the lid and wait!
NB. Remember, this is a long, slow form of cooking at 80-120’ Celsius. You can expect your food to take twice as long as usual to cook so relax and take the time to enjoy a wee dram to whet your taste buds😊
Should you wish to quickly chargrill your food e.g. steak, you can sprinkle your chips directly onto the coal before you add your food. A lid is not required but you may want to stand down-wind to protect your eyes.
The jury is still out on whether it is necessary to soak your smoking chips before use. The nay-sayers argue convincingly that this will only delay the smoking as the chips must steam themselves dry until they can smoulder properly and being smoking.
I respectfully suggest that the steam from the caramelised, whisky-infused, aromatic wood is a tantalising dimension of flavour infused into your food before the firey process of oak smoking begins 😉 Personally, I can’t see anything wrong with that, but I am very interested to hear you views!