How it works
Hot smoking involves cooking food at a temperature typically between 90°C and 130°C using indirect heat and smoke from smouldering wood or charcoal. The key is to maintain a steady, low temperature that allows the smoke to penetrate the food without drying it out or cooking it too quickly. This is done by setting up your BBQ for indirect cooking, placing the heat source to one side and the food on the other, so it is exposed to smoke and gentle heat rather than direct flames. To execute hot smoking well, start by choosing the right wood for smoke flavour, such as oak, apple, or hickory, depending on the food you are cooking. Prepare your BBQ by lighting the coals or wood and allowing them to settle to a consistent temperature. Add wood chips or chunks to generate smoke. Place a water pan under the food to help regulate temperature and add moisture to the cooking environment, which prevents the food from drying out during the long cooking process. During cooking, monitor the temperature carefully using a reliable thermometer and adjust vents or fuel as needed to keep the heat steady. The smoke will flavour the food while the slow, indirect heat cooks it thoroughly, breaking down connective tissues in meats and enhancing tenderness. Patience is crucial as rushing the process can lead to tough, dry results. Once cooked, allow the food to rest briefly to let the juices redistribute before serving.
Best for
- Ribs and pork shoulder
- Whole chickens and turkeys
- Firm fish like salmon
- Hard vegetables like potatoes and squash
- Cheese and nuts for flavour infusion
Common mistakes
- Using direct heat instead of indirect
- Allowing temperature to fluctuate too much
- Not using a water pan to maintain moisture
- Adding too much smoke wood causing bitterness
- Rushing the cooking process