How to smoke on the barbecue?

It is possible and very simple to smoke using a barbecue. Preferably use a grill that already has a lid or, if your grill is open, use an object to trap part of the smoke inside the grill. It is necessary for part of the smoke to escape so that there is a flow and the fire is not completely extinguished. It can be used on any grill, smoker or barbecue, whether gas, electric or charcoal. The important thing is to burn the wood gradually so that it gives the aroma and flavor time to incorporate into the meat.

How to smoke on the barbecue?

Straight to the fire

Ideal for: quick smoking, usually just to finish the preparation with intense smoke.

If the wood purchased is very fine, like or close to saw dust, wet the wood well and add it over the coals. It is necessary to wet it to reduce the burning speed, the thinner the wood the faster it will burn. If the wood is in chips or larger pieces, it is not necessary to moisten it.

Smoking with an aluminum foil envelope

Ideal for: for any food that requires gentle smoking, as it burns slowly due to the reduced heat and little air circulation.

Another very interesting way is to make a package with aluminum foil containing approximately 1 cup of dry chips or moistened sawdust, close it tightly and make holes with a knife to allow the smoke to escape. This package must be placed in the hottest part of the grill until it starts to release smoke and can be moved to a less hot area, increasing the burning duration. It is possible to add more wood during the process until you reach the desired smoking point or the ideal cooking point of the food.

Indirect smoking on hot coals

Ideal for: smoke more delicate meats such as salmon, whole fish and poultry.

It is a similar method to direct smoking over coals, but it is slower and more controlled, ideal for slow and long smoking. Light the charcoal, wait for the brazier to form, place all the coals inside a metal container, which can be a can with perforated sides (to allow oxygen to enter). Add the moistened wood chips over the coals, place the can on the side of the barbecue. In the middle of the barbecue, below where the food will be, place another container, which can be a can or an aluminum foil pan, with heat. The water will help keep the meat moist and reduce heat. Cover the barbecue leaving a gap for air circulation. Keep an eye on it and add more charcoal and wood as they are consumed.

How to smoke in the oven?

Ideal for: smoking dishes that are finished in the oven.

Place the wood chips or moistened sawdust in a baking dish, cover the shape with aluminum foil and poke holes with a fork so that the smoke can gradually escape through these holes. It is also possible to leave it without the aluminum foil on top, but the burning will be much faster and the smoke will be more intense.

How to smoke on the stove?

Ideal for: marinated vegetables or meats prepared on the stovetop.

Place the wood chips or moistened sawdust at the bottom of the pan, add a grill or grid with the food on top. Cover the pan tightly with aluminum foil, sealing as much as possible to trap the smoke. Turn on the heat, when you feel that the wood has started to burn, reduce the heat. Leave it to smoke for as long as you consider necessary. You can add more wood halfway through the process.

Wood for smoking

See this post for a list of wood for smoking food.

Where to buy?

Buy wood chips for smoking

Does smoking at home leave a smell?

Yes, the ideal is to close the kitchen, turn on the extractor fan and open the windows. Small apartments or open-concept kitchens will leave the house smelling like smoke. When smoking indoors, it is important to emit a reduced amount of smoke using aluminum foil to reduce burning and smoke flow.

Other references about smoking

• Smoking temperatures
• Smoking tips
• Cold smoking