SeafoodHot Smoked Salmon
1 hr 10Easy
BBQFORTE guideTechnique
The Guide to Smoking
Clean smoke, steady heat and patience.
By Ben Forte
Smoking is low heat plus a little clean smoke, held steady for hours. Thin blue smoke good, thick white smoke bad.
Heat first, smoke second
Get your BBQ stable at temperature before adding wood. A few chunks is plenty; you are seasoning, not burying.
Keep the top vent open. Stale smoke tastes bitter.
Wood pairing
| Wood | Strength | Best with |
|---|---|---|
| Apple | Mild | Pork, chicken, fish |
| Cherry | Mild | Everything, great colour |
| Oak | Medium | Beef, lamb |
| Hickory | Strong | Pork, ribs |
Smoking temperatures
| Cook | BBQ temp | Target internal |
|---|---|---|
| Hot smoked salmon | 110°C | 55 to 60°C |
| Pulled pork | 120°C | 93 to 96°C |
| Brisket | 120°C | 93 to 96°C |
| Whole chicken | 160°C | 74°C |
Your first smoke
- 1
Set up indirect
Charcoal on one side or a heat deflector in a kamado.
- 2
Stabilise
Hold your target temperature for 15 minutes before the food goes on.
- 3
Add wood
Two or three chunks on the coals. Wait for the smoke to thin out.
- 4
Cook to temperature
Use a probe. Time is a guide, temperature is the answer.
Put it into practice
Recipes from this guide
Join the BBQFORTE club.
Fresh recipes, ridiculous ideas and everything worth cooking over fire — straight from me.