Smoking on a BBQ
Recently I had a go at smoking some sausages on the ole BBQ. Wow!! what a difference is makes, now this was still early in my BBQing career so they were a little burnt, but you could really taste the difference between just grilling them and smoking them. I’ve tried smoking chicken, kebabs and burgers since with good results.
The method I’ve settle and seems to work well for me is this. Set up the charcoal for indirect cooking, I use a kettle BBQ. Soak the wood chips for at least 30 mins in water. I might try beer or another liquid but for now I just use water.
When I first tried smoking I just threw the chips onto the coals, they produced smoke, but it didn’t last longer and the wet chips damped the fire down. So no I get a small tin can, the ones you get tuna in, put the wood in that the place that amongst the coals. The result is lots of smoke and it doesn’t put your coals out.
So next time you are BBQing try a little smoking whilst you are there.
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September 5th, 2008 at 10:21 am
Nice tip. I have always loved smoked food. My grandpa took a refrigerator and turned it into a smoker with a small vent and a large bar and vice. He would put the meat in there with some hickory in the morning, and when night rolled around, it was awesome!
September 24th, 2008 at 11:41 am
I agree with Jason. I have always loved smoked food, esepcially ribs! My uncle has a custom smoking machine (I don’t know for sure what it’s called) and it takes all day, but man it is worth it. By the end of the day, you are glad you waited.