There’s something primal and deeply satisfying about smoking meats that has captured the hearts of food lovers across the country. From high-end restaurants crafting delicate smoked mussels to passionate backyard barbecue masters perfecting their brisket on the Weber BBQ, the art of infusing food with aromatic wood smoke has experienced a remarkable renaissance in recent years.
The Magic of Smoke
Smoking meats with a Weber BBQ is not just about the flavour it lends to the product. Many don’t realise that smoke also adds an appetising colour to the food. Vintage ironbark, for example, is popular for its slow but high-burning quality. Its smoke also gives a rich, dark colour to red meat and imparts a bold, earthy flavour.
Mastering Your Woods
Australia’s native hardwoods write some of the most compelling chapters in the art of meat smoking, and rather than importing expensive wood from overseas, our native options offer distinct flavour profiles that create truly memorable foods on your portable Weber BBQ. Ironbark stands out for its intensity, burning hot and long while wrapping your meat in a bold, deep smoke that transforms beef and lamb into something extraordinary. Jam wood reveals its subtle secrets more slowly, its sweet aroma and berry-like notes delicately enhancing fish, poultry and pork without overwhelming their natural flavours. Between these two masters sits Redgum, a versatile performer that brings a robust yet balanced smoke to any cut of meat, making it a reliable companion for every smoking session.
The Art of Blending
There is even the possibility to experiment with different aromas as renowned chefs do who blend smoky flavours like spices. Combining native woods opens up new dimensions in smoke cooking – try blending Ironbark with Redgum early in a long smoke to build a strong foundation, then finish with jam wood for a subtle sweet note that lifts the entire flavour profile. These multi-wood techniques are particularly effective for larger cuts like whole chickens or pork shoulders, where the extended cooking time allows the different smoke characteristics to develop and meld together.
Mastering Your Fire
While larger chunks of wood will burn slower and release smoke over a long time, wood chips burn hot and fast, making them perfect for shorter cooking sessions on your portable Weber BBQ. For the best results with wood chips, soak them for 30 minutes to slow their burn and maximise smoke, but don’t overdo it, as too much smoke can overpower the meat’s natural flavour.
Perfecting Your Craft
For your next barbecue, let your Weber portable BBQ create the perfect smoky flavours that rival any professional smokehouse. From your first smoke session to mastering complex wood blends, our Home Heat & BBQ team can guide you in selecting the right Weber BBQ and wood chip combinations for unforgettable flavours. Whether you’re just starting out or looking to elevate your smoking game, we are here to help you master the rich traditions of wood-fired cooking.
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