Enhancing Your Bbq Experience: Adding Aroma To Your Grill

Adding aroma to your barbecue can elevate the entire dining experience. The distinctive, smoky flavour of a charcoal grill is what sets it apart from gas grills, which are easier to use but lack the same depth of flavour. However, it is possible to add aroma to a gas grill by building a smoker box. Wood chips, when burned, release smoke that infuse food with a smoky flavour. Different types of wood chips, such as oak, hickory, apple, and mesquite, can be used to create varying flavours that pair well with different types of food. For instance, applewood chips are great for fish and vegetables, while mesquite is better suited for larger cuts of meat like beef brisket. It's important to use food-grade wood chips and to avoid construction-grade wood, which can be harmful. In addition to wood chips, there are other ways to add aroma to your barbecue, such as using a griddle pan, charcoal oil, burnt herbs, or a smoking gun.

Use a smoker box with wood chips

Using a smoker box with wood chips is a great way to add a smoky aroma to your barbecue. Here's a step-by-step guide on how to do it:

Choose the Right Wood Chips

Select wood chips that complement the type of food you're cooking. Different types of wood chips impart distinct smoke flavours. For example, oak and hickory are versatile and suitable for almost anything, making them great choices if you're new to smoking. Applewood chips go well with fish and vegetables, while pecan and cherry are excellent for poultry. Mesquite is a very strong wood ideal for beef brisket and other large cuts of meat.

Soak the Wood Chips

Soaking wood chips in water or other liquids like wine, whiskey, or juice for around 30 minutes to an hour before smoking helps prevent them from catching fire and burning too quickly, which can result in a bitter taste. Soaking allows the smoke to infuse better with the food, enhancing its flavour.

Prepare the Smoker Box

You can purchase a smoker box or make your own using heavy-duty aluminium foil. If making your own, take a disposable foil baking pan and fill it with the drained wood chips. Cover the pan with another layer of foil, ensuring all edges are folded over securely. Poke a few small holes in the top of the pan to allow smoke to escape.

Preheat Your Grill

Before placing the smoker box on the grill, preheat it to the desired temperature. If using a gas grill, turn on all the burners and set them to high for about 10-15 minutes. For charcoal grills, light a layer of charcoal and let it burn until the charcoal turns white.

Place the Smoker Box

Place the smoker box on the grill. If using a gas grill, put it over a burner that will remain on during cooking. For charcoal grills, add the smoker box after the charcoal turns white.

Adjust the Temperature

Once the smoker box starts smoking, adjust the grill's temperature to the desired range. For red meat, aim for 225°F to 250°F, and for poultry, 250°F to 300°F.

Add the Food

When the grill reaches the desired temperature, add your food to the grill, ensuring it doesn't touch the smoker box to cook evenly. For red meat, cook for about 1.5 hours per pound, and for poultry, 20 minutes per pound.

Maintain the Smoke

Keep an eye on the smoker box and add more wood chips as needed to maintain the smoke. For longer cooks, you may need to replace the wood chips every half hour or so.

Using a smoker box with wood chips is an effective way to add a delicious smoky aroma to your barbecue. Experiment with different types of wood chips and cooking techniques to find the combinations that work best for you.

Try a griddle pan for char marks

If you're craving that grilled flavour but the weather isn't cooperating, a griddle pan is a great alternative to a BBQ. Griddle pans are a versatile and efficient piece of kitchen equipment. While they cook food slightly differently from a regular frying pan, it is possible to mimic that outdoor grilling taste and appearance.

To achieve the classic chargrilled look, choose a griddle pan with deep ridges. Cast iron pans are a good option as they retain heat better and will sear food more efficiently. They also have a non-stick surface, meaning you don't need to add oil to your food (unless you want to). Square-shaped griddle pans also allow for maximum use of space.

To get the best results, slice your food quite thinly. This will help you achieve the charred look and smoky flavour while also ensuring your food is cooked through. Before placing your meat or vegetables on the pan, rinse and dry it to remove any dust that might have settled on it.

Aubergine, courgette, and pepper slices are ideal foods for cooking on a griddle pan. You can brush oil onto your food to add flavour and ensure it doesn't stick to the pan. Some oils have a higher smoking point than others, so try avocado soybean, canola, or peanut oils. Olive oil has a low smoking point and could lead to food burning more easily.

Let your pan heat up a little before you begin cooking by placing it on medium heat for a few minutes. This will ensure the entire surface of the pan is equally hot, meaning your food will cook at the same rate. Preheating will also help you achieve those all-important char marks!

Once the pan is hot, use tongs to place your meat and/or vegetables on it, lying the slices perpendicular to the ridges. Leave a decent gap between each piece—around half an inch should do it.

Resist the temptation to turn the food too soon, as this could affect the sear marks. Leave everything as is for at least a minute before checking whether it's ready to turn over. You can use tongs to rotate the food and make sure it cooks evenly. Food tends to cook quickly in a griddle pan, so keep a close eye on it to ensure it doesn't burn.

Burn herbs for a smoky hit

Burning herbs is a great way to add a smoky aroma to your barbecue. The smoke from burning herbs will infuse and perfume grilled foods with unforgettable tastes.

The best herbs to burn are those with intense flavours. Rosemary is a popular choice, with its pine-scented and pungent aroma. Other good options include sweet marjoram, thyme, fennel, savory, sage, tarragon, mint, dill, basil or bay leaves.

If you're looking to add a Greek or Mediterranean flavour to your barbecue, rosemary, oregano, marjoram, mint, and sage are good choices. For a more delicate flavour, try grapevine or fruitwoods, which pair well with fish, poultry, and veal.

To get the most smoke out of your herbs, be sure to soak them in water before placing them on the coals. This will also help to keep the temperature of your barbecue consistent. You can place the herbs directly on the coals, or lay them on the grill so they are in direct contact with the food.

Burning herbs is a simple and effective way to enhance the flavour and aroma of your barbecue. With a bit of experimentation, you can create delicious and memorable meals.

Smoke indoors with a smoking gun

Smoking guns are a great way to add a smoky flavor to your BBQ dishes without having to use a grill or an outdoor smoker. They are safe to use indoors and can be used on a variety of dishes, including meat, fish, vegetables, sauces, and cocktails. Here are some tips and instructions for using a smoking gun indoors:

Choosing the Right Smoking Gun

First, choose a good-quality smoking gun that suits your needs. There are various options available in the market, such as the Breville Smoking Gun Food Smoker, which is known for its functionality, ease of use, and smoke quality. It has a dual-speed fan for controlling smoke intensity and a detachable burn chamber for easy loading and cleaning. It also comes with a flexible extender hose for precise smoke application and an integrated stand for stability.

Preparing the Smoking Gun

Before using your smoking gun, make sure you have the necessary combustibles, such as wood chips, tea, herbs, spices, hay, or dried flowers. The Breville Smoking Gun, for example, comes with apple and hickory wood chip samples, but you can also purchase additional wood chips in different flavors to experiment with.

Using the Smoking Gun

To use the smoking gun, fill the burn chamber with your chosen combustible material. Then, switch on the smoking gun and light the combustibles with a match or lighter. The flexible extender hose can be used to direct the smoke onto your plated food or into resealable bags or containers. You can also use a clear plastic cake topper or a dome to contain the smoke and make the process more visible.

Experimenting with Different Foods

Smoking guns can be used on a variety of foods, but the results may vary depending on the density and porousness of the food. For example, smoking a hard cheese may require more smoke than smoking a piece of meat. It's a good idea to experiment with different foods and the amount of smoke you use to find the right balance. Smoking guns are particularly effective for adding a subtle smoky flavor to meats, cheeses, and cocktails. They can also be used to create smoked ice cream, smoked butter, or smoked sauces.

Enhancing the Smoking Effect

To enhance the smoking effect, try shaking the vessel containing the food while infusing it with smoke. This mimics the turbulence and airflow of traditional standalone smokers, ensuring that more smoke molecules come into contact with the food. Additionally, allowing the food to sit for a longer period after smoking will enable the smoke flavor to penetrate deeper into the food.

Safety Considerations

Always use your smoking gun in a well-ventilated area, even when using it indoors. Although smoking guns produce cool smoke, it's important to be cautious and prevent smoke from building up in enclosed spaces. Additionally, make sure to clean your smoking gun regularly and dispose of used wood chips properly to prevent fire hazards.

Marinate with smoky liquids

Marinating your meat with smoky liquids is an excellent way to add aroma to your barbecue. A marinade is a mixture of various liquids, herbs, spices, and other flavors that improve the flavor and texture of meats, poultry, and seafood.

Common Ingredients:

• Acidic Liquids: Vinegar, citrus juice, or other acidic liquids help to soften the proteins in the meat.
• Oils: Neutral oils or flavored oils like extra-virgin olive oil, hazelnut oil, or sesame oil are used.
• Condiments: Mustard, ketchup, soy sauce, Worcestershire sauce, and other prepared condiments add flavor.
• Alcoholic Beverages: Beers, wines, or spirits can be added for a bolder taste.
• Smoked Salt: Smoked salt, such as applewood or hickory smoked salt, adds a smoky flavor to the marinade.
• Spices and Seasonings: Smoked paprika, garlic powder, onion powder, and various dried herbs and spices enhance the aroma.

Tips for Creating Smoky Marinades:

• Emulsification: Ensure that the oil is well incorporated into the marinade by slowly whisking it in. This will create a smooth and velvety texture.
• Marinating Time: Red meats like beef, pork, and lamb can be marinated for 2-4 hours per inch of thickness. Poultry should be marinated for 2-4 hours for pieces and overnight for whole birds.
• Basting and Sauces: Marinades can also be used as basting liquids or sauces. However, do not use the same marinade that came into contact with raw meat. Always reserve a portion for basting or sauce before adding the meat.

Smoky Steak Marinade Recipe:

• 1/2 cup Worcestershire sauce
• 1 1/2 tablespoons salt
• 3 tablespoons seasoned salt
• 2 tablespoons garlic powder
• 2 1/2 tablespoons onion powder
• Whisk all the ingredients until the salts dissolve.
• Pour the marinade over 2 pounds of meat in a resealable plastic bag. Refrigerate overnight.
• Discard the marinade and cook the meat as desired.

Smoky BBQ Marinade for Chicken and Pork:

• 2 tablespoons barbecue or Worcestershire sauce
• 1 tablespoon white wine vinegar
• 1 tablespoon smoked paprika
• 3 garlic cloves, crushed
• Whisk all the ingredients together.
• Place the meat and marinade in a resealable plastic bag and shake until evenly coated.
• Refrigerate for at least 30 minutes to overnight for a more intense flavor.
• Remove the meat from the bag and cook as desired.

Frequently asked questions