Smoooookin'!

We all know by now that the delicious flavour and beauty of BBQing lies in the smoke! Fancy tech smokers have begun to creep into the houses of many across the country, and they aren't cheap. Never fear! If you've got a barbi with a lid, we've got the tips you need to convert it into a fancy smoker.

1 - The variety of wood you use should change depending on what kind of food you're smoking. Pecan wood will add a beautiful flavour to brisket whilst hickory works perfectly with ribs. Just be careful to avoid unsuitable and potentially toxic kind of wood.

2 - Get soaked! It often a good idea to wet your wood as the steam from your chips will keep all of the succulent meat nice and juicy. If you'd rather, you can wet half of the chips and keep the rest dry for and even balance.

3 - Wrap the chips in tin foil like a burrito and poke lots of holes evenly throughout the packet and it's ready to go!

4 - Location, location, location. You don't want the food to be too close to the smoke as it can be a little too smoky. The best place to smoke anything is undoubtedly the top rack of the BBQ. So long as the meat isn't too close to direct heat and the the BBQ is properly ventilated, you'll be OK.

5 - Be patient! We know you'll be tempted, but don't keep peeking under the lid to see if the food is ready. You'll know when to intervene by regularly checking the temperature and watching for the smoke to dissipate. 

6 - After the first hour, lift up the lid and allow the smoke to clear before getting too close. Filling a clean spray bottle with apple juice can act as a great baster for meat. Keep basting every 20 minutes until the meat is falling off the bone.

Enjoy.