Jamie Purviance, author of Weber’s Smoke: A Guide to Smoke Cooking for Everyone and Any Grill shares his Top 5 Tips for smoking meat on a braai.
- Go Low And Slow Most Of The Time: While the majority of you smoking recipes will be for slow cooked meats like lamb or brisket you can use quick bursts of smoke for quick braai meats like steak. By smoking for just a few minutes you can bring that smoky aroma to the table.
- Don’t Peek: When the meat is under the cover smoking away resist the urge to lift the lid and take a look at how it’s doing, this will simply let all the smoke out and the temperature drop.
- Don’t Overdue It: No need to keep on adding too much wood, it will only end up dominating the meal. Smoke for part of the braai time, no need to smoke for a whole 4 hours of cooking time when 2 hours is enough to do the job. Smoke for half the cooking time.
- Grey Smoke Is Good, Black Smoke Is Bad: If you see black smoke the wood is not getting enough air and adjust the air ventilators.
- Keep The Air Moving: Circulation is essential when it comes to smoking, make sure that both the base and lid vents are open.
Or order your copy.
Amazon.com: Weber’s Smoke: A Guide to Smoke Cooking for Everyone and Any Grill
In South Africa from Kalahari.com: Weber’s Smoke: A Guide to Smoke Cooking for Everyone and Any Grill