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Blue smoke is the most de­sir­able for cook­ing low and slow, and is what pit mas­ters try to achieve Use wood chunks (hard wood) for the best flavour and to achieve smoke rings – a layer of red just be­low the charred crust of the meat Cold meat and fish at­tract more smoke flavour than room tem­per­a­ture in­gre­di­ents Moist meat also at­tracts more smoke flavour – spritz­ing the smoking cham­ber with water to add hu­mid­ity will help

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