The basics of smoking
12.10.2016
Translation: machine translated
Smoking is one of the oldest methods of preserving food. This process is mainly used for fish and meat and can also be used in colder seasons. We will show you the diversity of this topic.
Basically, you can smoke in different ways on charcoal, gas and electric barbecues.
The key to success, in addition to preparing the food to be smoked, is maintaining a very even temperature over several hours.
Smoker oven
A smoker basically consists of three parts: the combustion chamber with the holder for the briquettes and the smoking wood, the centre section with the holder for the water tray and 2 grill grates, as well as the lid with the ventilation opening and the lid thermometer for temperature control.
You can find more smoker grills here.
Accessories for the smoker
During the grilling process, add flavoured wood (chunks or smoker chips) to the grill grate. These woods give off smoke when exposed to heat, which is absorbed by the food .
Chunks
Chunks are large pieces of wood that give off smoke very evenly over a longer period of time. The advantage of this is that you don't have to refuel as often. Chunks are therefore particularly suitable for longer cooking times and can be placed directly on the grill rack
Smoking chips
Smoking chips are also useful for creating intense smoke in the short term. A handful of smoking chips
produces an intense smoke for approx. 15 minutes. The intensity of the barbecue flavour is rather mild in this quantity: for more smoke intensity, you can add more chips or add more for longer cooking times.
Smoking chips are coarse chips with a large surface area. You must first soak them in water for at least 30 minutes. Before using the chips, it is essential that you allow the water to drain off sufficiently, otherwise there is a risk that the embers will partially go out.
After you have placed the chips on the embers, you must close the lid again immediately. Otherwise the chips could burn, but they should only develop their smoky flavour.
In general, the choice of wood type is a matter of taste. In any case, you should avoid resinous wood such as fir or pine: They produce a pungent smoke and are unsuitable for smoking. Wood smoke can vary in strength and flavour, ranging from weak to intense and depending on the type of wood. Therefore, slowly work your way up to the right amount.
Tip:
You can also add rosemary sprigs, grape vines, soaked peppercorns or tea leaves to the embers as an additional flavouring agent.
Accessories for smoking
Discover exciting smoking recipes here and in Weber's cookbook:
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Madeleine Bello
Senior Brand Communications Manager
Madeleine.Bello@digitecgalaxus.chI draw inspiration and energy from nature – whether I'm hiking, skiing in the mountains or travelling to new places. I also have a passion for photography, music, TV series and good food.