If you’ve heard of it, we’ve tried it! The fun of smoking is all about trying different methods to cook your food the way you like it prepared, but if you’re new to smoking or are looking for new things to try, give our fool-proof tips a go. Let us know how you go!
Go Low & Slow
To achieve that “falls off the bone” level goodness, low and slow is the only way to go. Try not to have your meat directly over the heat source. If you’re using a charcoal cooker, build your fire/heat to one side of the grill, and place your meat on the other side.
Try a Water Pan
To keep up the humidity in your cook, add a small pan of water pan. Adding this humidity helps to prevent drying out the meat and keeps in those succulent juices.
Airflow is Crucial
If using a charcoal grill, open the vents to the opposite side of your coals and keep them open! This draws smoke from the charcoal and wood across the food and infuses it with all that NZ grown goodness. If you’re finding the fire gets too hot try closing the vent until it's almost closed all the way.
Keep Close
While slow cooking with wood smoke is pretty low maintenance, it’s important to keep an eye on your grill to ensure everything is not just cooking how it should but most importantly to make sure it’s safe. Keeping nearby also means you can keep an eye on temperature, add more wood or charcoal when needed, and adjust air vents. It’s a win-win.