Ingelheim/Regensburg (dpa/tmn) – Which smoking chips made of which type of wood can be used for which grilled food? And which grill is better to smoke it? Bart Mus has been hearing these questions a lot lately.
And there’s a reason for this: According to the chef and grill master at the Grill Academy Ingelheim, smoking is becoming more and more popular. “We find that out in our barbecue courses,” says Mus. “People are asking questions that they weren’t asking a few years ago.”
no smoking without lid
But how does smoking really work? When smoking, the food is not placed directly on the fire, but rather is cooked in hot air or smoked for a longer period of time.
“With a conventional kettle grill, the smoldering wood chips can be placed directly on top of the glowing coal bed,” explains Bart Mus, who teaches grilling courses for a large grill manufacturer. The grilled food is placed on the rack above and takes on the smoky flavor.
It is important that you soak the fries in water for an hour before you start grilling them and then let them drain. This delays the onset of smoking, but intensifies the flavor of the food. Y: The grill needs a lid. Without it, the smoke flies in all directions instead of getting into the grilled food.
With a gas grill, a smoker box can be used for smoking. This can be filled with the smoking chips and placed directly on the grill. The grill grate is removed and the smoker box is placed on top of the burner cap. It doesn’t really matter where the box is on the grid, says Bart Mus. “The main thing is that the lid is closed.”
DIY Incense Box
Disposable aluminum smoking boxes are available at specialty stores. According to the “Sizzlebrothers” YouTubers, if you want to try smoking first, you can simply wrap the drained and soaked wood pellets or smoking chips in aluminum foil, poke a few holes in the foil, and place the smoke packet in the pan. grill.
For pulled pork using this method, you need about ten such packages at one time. Since the chips smoke quickly, you have to refill them over and over again during the smoking process.
The wood makes the flavor
The next decision concerns the type of wood. “Smoked wood from apple, cherry or plum trees produces a smooth, fruity smoke,” explains Maximilian Böhm from the website “Raeucherchips.de”.
The wood of these fruit trees is suitable for all types of meat and poultry, as well as for vegetables and fruits. Grilled food takes on a deep yellowish, slightly brown color. Smoking Expert Tip: The fruit itself can be used as a grilled dessert.
“Beech and alder wood chips have a slightly stronger flavor,” says Böhm. “They are especially suitable for grilled fish, shellfish and vegan food.” The most distinctive and strongest types of wood are mesquite and hickory. They would be used to add a proper barbecue flavor to meat. The granules often come from the US, where the hickory tree is native.
Disused tree trunks are often used to produce smoking chips, flour or pellets. So it is a type of recycling that can also be done at home. Maximilian Böhm advises always to use hard or fruit wood, never resinous coniferous wood or treated wood.
Think of the way to the steak
Oliver Pozsgai, grill trainer and founder of Grillzentrale Leipzig, recommends trying another type of smoking: preparing salmon on a cedar plank directly on the grill. To do this, the smoking board is submerged in water for about two hours and then placed on the grill grate over direct heat. You wait for it to crackle and smoke.
Meanwhile, the salmon is pre-spread on the skin and seasoned with salt and pepper. The board is placed in the indirect zone, the fish goes on it. Let it absorb the smoke for six minutes. It is then covered in a thick layer of marinade and grilled for another ten to twelve minutes.
An onion tart without bacon but with a smoky flavor
Finally, this: The smoke from the scent of bacon can be deceptively imitated real, so Bart Mus. And with smoked onions. For an onion tart: “Just turn the grill to a simmer, put in wood chips, peel the onions, slice, brush with a little oil, and smoke for 20-45 minutes.”
Then sauté the onions in the pan and put on the cake. “Everyone will think there’s bacon in that pie. Of course no one will be able to see it, but the smoky flavor is nice in there.”
Recipe for Smoker’s “3 Kinds of Corn Chicken”
The recipe for “3erlei Maishuhn” comes from Oliver Pozsgai’s grilled meat course (“Grillcoach-Oli”).
1 2-kilo fat-fed chicken, 500 ml of homemade barbecue sauce, 80 g of polenta, 400 ml of chicken broth, 100 herbs (thyme, rosemary, bay leaf), 60 g of finely grated Parmesan, 30 g of butter, 1 clove of garlic, 500 g of ripe tomatoes, 100 g of soaked wood chips
Basic brine (lake): 1 l of water, 250 g of salt, 2 tablespoons of sugar Spices: sea salt, black pepper, brown sugar, paprika powder, chilli flakes
1. Mix all the ingredients for the brine. Make a spice mix with the spices listed.
2. Divide corn-fed chicken into breast, leg, and wings and brine for 1 hour.
3. Make a broth from the rest of the chicken with cold water and the herbs/garlic.
4. Cut the tomatoes in half lengthwise and season with sugar/salt.
5. Preheat grill/smoker to 120 degrees maximum (briquettes recommended). Place a container of water on the charcoal grate. Remove the chicken pieces from the brine and pat dry. Season the meat side with the spice mixture. Smoke for about 1 1/2 hours while adding the wood chips to the burning briquettes. BBQ sauce and tomatoes can also be smoked.
6. Filter the broth. Let the polenta rise in the still hot broth. Refine with butter and Parmesan cheese and season with salt and pepper.
7. Crisp finished smoked chicken pieces in skin (on hot rack).
8. Cut the chicken pieces into small pieces and serve with the tomatoes, polenta and BBQ sauce.
Website of räucherchips.de
Website of the Grillzentrale Leipzig
Sizzlebrothers on smoking with the gas grill
Oliver Pozsgai website