Turn the ordinary into the extraordinary with smoking woods
Why not change up your barbecue menu by experimenting with delicious wood-fire smoke flavour?
Adding some delicious smoky flavour to your barbecue can change ordinary barbecue items into a meal to remember. It’s perfect for entertaining this summer. You don’t need to break the bank with premium cuts to impress your friends and family. Many cheaper cuts of meat lend themselves well to the addition of some smoke.
Try hitting your oiled and seasoned whole chicken, chicken marylands or chicken wings with a touch of cherry wood smoke – the cherry colour looks amazing, and the flavour will have your guests coming back for seconds!
Even the humble barbecue sausage tastes amazing with a touch of smoke. We’d suggest hickory wood for beef snags, and apple wood for pork sausage varieties. To impart that smoky flavour, you’ll need to set your barbecue up for indirect cooking. If you’ve got a gas barbecue, use soaked wood chips in a smoker box, or if you’re using a charcoal kettle, use wood chunks. The best thing is that you don’t need to turn your snags – one less job to do!
And if you really want to impress, make up some lamb koftas and smoke them over pecan wood. We use a mix of lamb mince, onion, garlic, feta cheese and herbs and spices – but the possibilities are endless. Smoked lamb koftas are delicious served with some pita bread, chopped iceberg lettuce and tzatziki.
Come along to the Weber Grill Academy for more great tips and an experience to remember! You can find our upcoming classes and dates here. We can’t wait to see you!
