Today we will show you a few techniques for smoking different meats on the grill. With a few simple ingredients you can bring out more flavour and enjoy your cuts of meat even more.
The basic ingredients are wood chips such as apple, orange, cinnamon, elm or peumo, which you can find at a timber yard or a large garden centre. Fresh or dried herbs: the fresher they are, the more intense the smoke and the less you need. Thyme, oregano, tarragon, cumin seeds, cinnamon and coriander; lemon or makrut lime leaves; lemongrass, all of them available in supermarkets. You will also always want something that gives plenty of smoke but has a neutral aroma, to carry the other flavours: rice, hawthorn charcoal, breadcrumbs or large pieces of the same wood chips you are going to use.
Below is a basic smoking technique with a cut of meat that never fails.
First of all, remember that the ideal temperature for smoking meat is lower than for regular cooking. You can tell you have the right temperature when you can hold your hand over the grill for 9 or 10 seconds without burning it.
First, take a small aluminium tray and put in the wood chips you have chosen for smoking.
Here we chose apple wood chips; we prefer them for the final flavour they give our grilled meats.
Place the tray of chips directly on the fire, underneath the grill.
Second, place the chosen cut on the grill. If the cut has a bone, it always goes bone side down first and meat side down afterwards.
If the cut has a layer of fat, it goes fat side down first.
Once the cut is on the grill, cover it with a metal lid or aluminium foil. This creates an oven effect, which cooks more evenly and makes the most of the smoke given off by the wood chips.
With the cover in place, leave the meat for 30 to 45 minutes on each side. Bear in mind that this always depends on the cut you choose to smoke, or the type of meat. It is best to check the meat from time to time so that it does not overcook.
When it is cooked, take the cut off the heat and let it rest for 10 minutes. This lets the juices be reabsorbed and gives an even better final flavour.
We hope you enjoyed this technique. Try it and tell us how it went.
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