Burnt sausages and undercooked chicken do not an al fresco feast make. Impress your garden guests with these tips from David Carter of Smokestak
1. Burn fuel with flavour
Sourcing your wood is as important as sourcing your meat. Different woods offer different flavours, but also different levels of heat and burn time. We use kiln-dried English oak but beech, birch, chestnut and apple offer equally great results.
2. Use a water pan
Smoking is a long, dry process. Adding 0a water/drip pan allows you to create a moist environment, resulting in more succulent dishes.
3. Cook with indirect heat
Be patient and let gentle heat cook the meat. Light your fire in one side of the barbecue and place your meat on the opposite end. Keep the lid down with a low, gentle fire. The smoke will do the work but it needs time.
4. Manage airflow
When smoking you want to keep a steady flow of smoke and oxygen through the barbecue. It’s important to have a good
air intake and a good exhaust (a chimney or smokestack) to draw the smoke out the other end.
