As National BBQ Week gets underway (you did know it was happening, right?), we get the lowdown from Jac Chandler about the meat smoking craze that’s sweeping the US and the UK. Here, Jac gives us his simple secrets for smoking meat on your own barbecue and tips on what to pair with different types of wood...
Woods are not just for campfires anymore. Wood is flavor and we are going to exploit it! Yes! Yes, we are. Here are five our our secrets to the perfect smoke for your barbecue:
1: A very simple method for smoking with different woods is the lighter the wood, the lighter the flavor. This is true for most woods. So I use that as the guideline to pairing Food, Wine, Grilling and Smoking.
2: If you’re using coals, chunks or logs, get a good bed of heat in place before adding your flavor woods.
3: If you’re going for a long smoke, keep temperature adjusted to around 200-225 degrees.
4: For shorter smoking and flavoring (perfect for packets like ours), we like around 350-375 degrees.
5: It is easy to over-flavor with smoke woods alone, giving you a strong and bitter flavor, so make sure you use products specially designed for this purpose.