Choose pure fuels for your hot smoking projects
The charcoal you cook over for your hot smoking projects will impact the final taste of your food, so always choose the purest you can find. There are many local artisan producers using locally sourced, indigenous hardwoods which are carbonised in traditional kilns. The end result is a high heat, low smoke fuel source. The more it crackles and the easier it is to light the better the charcoal. Avoid anything with chemical or other dubious content. For those long cooking sessions a compressed briquette will give you a longlasting heat source. Look out for ecologically sound cocoshell briquettes made from coconut shells for a clean, long burn.
COOKING ON GAS
Whilst you won’t get that unmistakeable outdoor cooked taste of grilling over coals on a gas BBQ, you can still generate smoky flavours by using a smoker box. Fill with wood chips and place above your gas burners. As the box heats up the chips begin to release their smoky flavours. Keep the heat low and shut the lid for maximum smoky infusion whilst slow cooking.