The Australian Women’s Weekly Food Magazine - - Secrets From The Test Kitchen -

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.

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