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Food Smoking Tips For A Fabulous Vancouver BBQ Style Meal
Woodsmoke infused foods are generally a delight and never stop being a popular item at potlucks and picnics. Here are one or two key tips from the West Coast for the flavour of Vancouver BBQ.
If you are looking for that smoked flavour from your barbecue, you can use a charcoal griddle, gas BBQ, or wood smoker.
If you are using a charcoal grill, prepare the charcoal on both sides of the grate and put a tin pan between the charcoal. This could serve as your water pan while smoking. Put two cups of water into the pan with any marinade you wish. Once the charcoal is prepared, place the wood onto the coals and wait until it is smoking before cooking. If you are using a gas BBQ, many include a smoker attachment. Many well-liked BBQ stores sell these kinds of accessories.
When using a smoker, be absolutely certain to place it on a heat-proof surface. To set up the smoker, place a heap of charcoal in the centre of the grate, light and spread them uniformly within the chamber. If you are utilizing a water pan, put it on the lower bracket and fill with warm water and any flavours. Next you must place the wood on the coals and keep the vents semi-closed. Place food on the suitable grate, leaving space for smoke to surround each piece.
The very first thing you should like to do is soak pieces of wood in water for an hour. If you’re using chips or twigs, they only require a half hour of soaking. Before adding the wood to the fire, be absolutely certain to tap off any extra water. For a genuine West Coast taste, use woods like alder and maple for salmon, and oak and pecan for chicken. Red meat likes stronger tastes in the style of mesquite or hickory.
Water helps proteins come out tender and tasty so be careful to keep the water pan full. Keep in mind that for heavier roasts you may have to keep adding water to the pan.
You need to put the food in the middle of the cooking grate above the water pan. Try to limit the times you lift the cover to test the food as smoke and heat escape each time you do so. Do not forget to add about 15 minutes to the cooking time every time you do take a look, and remember that all boneless meat will shrink during cooking. To make certain food is cooked but not overcooked, use a meat thermometer as taking a look at the meat might not help since smoke-cooked meats look differently than other BBQ’d food. Try not to use charcoal that’s coated with lighter liquid as it’ll make the food not taste good. For safety, always use tongs and mitts.
Follow these tips for a successful smoke and you will be in demand each time your neighbors and pals desire BBQ!
Nash Shivji is the owner of the seriously successful Vancouver patio furniture and BBQ store in Port Coquitlam, British Columbia Canada called “The BBQ Shop”. They carry all the major brands such as Weber BBQ. Nash has been successfully operating the store for years and has just recently enjoyed high growth during 2011 when other stores in his niche have not seen similar expansion.
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