You can smoke cold or hot. With the first variant, the temperature does not exceed 25 degrees Celsius and the food is therefore not cooked. This is widely used for, for example, smoking salmon. When smoking hot, you cook the food, at about 90-100 degrees Celsius. Ideal for smoked pork belly, smoked chicken or pulled pork!
What do you need to smoke meat?
Use a special smoking cabinet or a ' smoker' or just a simple kettle barbecue. You can read how to do that, for example, here (https://bbq-helden.nl/maak-van-ketelbarbecue-smoker/).
You can also use a smoker tube (https://beefensteak.nl/keramische-bbq-smoker-accessoires/starterpakket-smoker-tube-3-x-1-kg/), where you can put the wood chips. Light it, put it in the BBQ and you're all set!
Of course, a meat thermometer is indispensable to keep a close eye on the doneness of the meat.
Smoke wood and smoke moth
You do not smoke with charcoal, but with smoke wood (https://beefensteak.nl/keramische-bbq-smoker-accessoires/rookhout-en-rookmot/ ) of, for example, Oak, Beech, Ash, Apple or Cherry in large pieces of wood or wood chips. You can research which type of wood best suits which dish, there are various lists online. But in the end, of course, it's all about what you like best.
Don't want to smoke, but still enjoy the delicious smoky taste? Then place your dish on a wooden BBQ shelf on the grid of your BBQ.
Smoke flavours at a glance
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