Why Important? When meat or fish is placed into an hot oven or barbecue it will heat seal on the surface.
We want the smoke to penetrate the food, so wait until the woodchips are smoking before placing the food on the grill.
Add the 2 rainbow trout to the left, these are ideally placed for smoking on the grill. (see image above)
We do not want the smoke directly underneath the food as this would result in a bitter taste.
Make sure the top vent is open to allow free flow of smoke.
If the barbecue is to hot adjust the bottom vent to cut down the flow of air feeding the coals.
Always a difficult one as it depends on your barbecue, the amount of charcoal used and the outside temperature.
Fish does not take long so open the lid after 10 minutes and if the fish flakes back its ready to eat.
Meat will take longer and will be more tender if you barbecue long and slow.
Its a good idea to buy a food thermometer as this will give you clear indication that the food is cooked.
2 delicious smoked rainbow trout smoked with apple wood.
Now you can look at some more recipes on Planet Barbecue and start marinating and adding rubs and spices to your chosen dish.
Just imagine: a joint of pork marinated in pure apple juice for 24 hours, rubbed with spices and herbs, slow smoked with oak woodchips and basted with your favourite sauce during the last hour of cooking.
BBQ Smoking Tips and Ideas
Sauces and Flavoured Olive Oil
Brilliant for basting food during smoking to stop the food drying out during slow smoking.
If smoking joints of meat or chicken remember each time you lift the lid add another 10 minutes to your cooking time. Usually its best to only open the lid every 30 minutes when barbecuing joints.
Use a basting brush (included in good barbecue tool kits) to apply the sauce or Flavoured oil.
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