TOP TIPS FOR BARBECUE SMOKING
Read the recipe and plan your time – allow time for soaking the wood chips.
Don’t overdo the wood chips. It could make the food taste bitter and create too much smoke.
Aim for white or blue smoke, not black. Black smoke indicates insufficient ventilation or that the food is too close to the heat. Keep the air circulating, so the smoke swirls around the food.
No peeking! Lifting the lid leads to loss of heat and smoke, both of which are essential to the process. Resist uncovering unless you need to check the fire or food.
You need to use a barbecue with a lid, as this covers the food, keeping the smoke contained.