If you enjoy barbecuing, then you are most likely a fan of the classic oak wood smoked over a campfire or in an outdoor fireplace pit. The smell of smoked meat, fish, poultry, or even vegetables is very enticing and once you taste it, you’ll find it difficult to stop yourself. That is why many people have now started to enjoy the pleasures of an Oakwood BBQ using a smoker and in this article, we will give you some tips on how to get started with it.
Oak Wood BBQ Tips
To begin with, you should understand a few basics about smoking. One thing you need to know is that the smoke that arises out of the wood needs to not be very hot. That way, you can avoid burning your food or causing scents and smoke to arise from your food when you are cooking it. There are several ways of using a smoker; it can be a pit boss type or the more common ones being the ones that have a separate firebox.
Next, you should gather the desired proteins or vegetables. You can use a chimney starter, smokebox, wood chips, and newspaper to create the smoke cloud. Once you have gathered these materials, you should light the fire pit or place it on a grill to start the process.
When lighting a wood-burning BBQ, try to do so with indirect heat to produce an evenly smoky result. You should start off with indirect heat and once the fire starts to burn brightly, you can switch to direct heat to finish off. Also, remember not to let the flames exceed their limit. If they do, the smoke will turn to ashes and the result will be no tasty smoke at all.
Oak Wood BBQ Smoking
After the fire has burned brightly, you should move on to creating the smoke cloud. This will help you to spread the smoke more evenly throughout the woods and food. After the smoke cloud has been created, you can cover it with aluminum foil. This way, smoke will be directed to the meat you are cooking instead of being scattered all over.
If you want the perfect aroma in your oak wood BBQ, you can add cumin seeds at this stage. Do not wait for too long before you add them because they will be too whole and will make the smoke thicker. When you have done with this stage, you can finish cooking by putting the rack on top of the fire.