SMOKING
Expand your grilling experience and discover how easy and delicious it is to get that great smoked flavour.
TIPS FOR USING THE KEG AS A SMOKER
Setting up the Right Environment
Low Temperature:
Keg should be set up to cook at temperatures between 225 and 275°F for at least 5 hours. The lid on the Keg should be kept closed
Moisture:
Use the diffuser kit to add moisture to your cooking environment and help maintain the temperature
Smoke:
Use wood or wood chips to impart that smoky barbecue flavour into whatever you are cooking.
It is very important to soak wood chips for 20 – 30 minutes before use. Adding dry chips to a hot grill will often cause unwanted fire. The smoke from fully burnt wood chips will add an acrid, bitter taste.
Add wood 5 – 10 minutes before putting your meat on the grill – raw meats take on smoky flavours much better than even slightly cooked meats. Having a smoky environment to start will enhance and deepen the flavours.
Once the outer portion of the meat has begun to developed a crusts, it is very hard to increase the ‘smokiness’ of what’s on the grill. For more info on choosing the right wood see our Smoking Wood Guide.
Add wood 5 – 10 minutes before putting your meat on the grill – raw meats take on smoky flavours much better than even slightly cooked meats. Having a smoky environment to start will enhance and deepen the flavours.
Once the outer portion of the meat has begun to developed a crusts, it is very hard to increase the ‘smokiness’ of what’s on the grill. For more info on choosing the right wood see our Smoking Wood Guide.
