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Hot Smoking using a gas BBQ

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There are no adaptations required to hot smoke in a gas barbecue. All you need in addition to the usual barbecue bits ’n’ bobs are BlackBarrel wood chips.

 

 

  • Light your gas

  • While the temperature increases, 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 you are ready, add your smoking tin/parcel as close to the heat source as possible. Add your food. When the chips begin smoking, move them to the cooler side of the grill.

  • 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 should wait until the chips are smoking before you add your food. A lid is not required but you may want to stand down-wind to protect your eyes.

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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 fiery process of oak smoking begins 😉 Personally, if you’ve got time, I can’t see anything wrong with that, but I am very interested to hear you views.