The method of smoking foods has been around since before the eighteenth century and was originally used by our ancestors as a way of preserving food – long before the refrigerator was invented. Today, smoking foods is not only a way of adding incredible flavour, but has turned into an art for the serious char grillers among us.

Here are our top tips to smoking foods (as adapted from Steven Raichlen’s, How to Grill)…

– There are three forms of wood for smoking: chips, chunks and logs.

– The most common all purpose wood for smoking is hickory. Different wood types impart slightly different flavours. We recommend Hickory, Mesquite and Apple wood flavours. Hickory has a strong, sweetish flavour and recommended for beef and pork. Mesquite has a spicier taste, and fruit woods are excellent for a milder flavour.

– Toss chips/chunks on the coals for a light wood flavour.

– Soak chips/chunks in water/beer for 1 hour or even overnight for a stronger wood flavour. Drain the liquid away before use. Soaking the wood chips slows down the burn, so they impart better flavour in your food.

– Set up your grill for indirect grilling and toss chips/chunks on your Heat Beads^® BBQ Briquettes that have already ashed over, at the same time that you’re placing the meat on the BBQ. A handful or two of chips is ample, you don’t want the smoke to overpower the meal.

– Keep an eye on the temperature which should be between 250-275 degrees Fahrenheit.

– And the one thing all char grillers agree on? The best way to smoke foods is low and slow – with some cuts of meat taking all day to cook over a low heat. It is well worth the wait, we promise.

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