Using a Silver Foil Pouch

You can achieve a successful result using a standard barbecue with a lid, which will give you an introduction into the wonderful taste of smoked food.

The concept of smoking is  long and slow indirect cooking. To infuse the flavour of the wood being used and to tenderize the chosen meat.

Western Willy's Woodchips can be used dry when wrapped in a double layer of silver foil

Pierce the foil pouch 2 or 3 times with a fork to allow the smoke to escape

Place the foil pouch on white hot charcoal. The pouch should start smoking within 5 minutes

Western Willy's woodchips can be used dry (no need to soak in water) Just wrap in a double layer of a good quality silver foil pouch. Pierce the pouch with a fork to allow the smoke to escape.

Use tongs to place the pouch on the charcoal.

Using a Stainless Steel Smoker Box

Western Willy's Woodchips can be used dry when a stainless steel smoker box is used.

Insert the woodchips inside the smoker box and close the lid. Place on white hot charcoal

The smoker box should start smoking in around 2 to 5 minutes.

Western Willy's woodchips can be used dry (no need to soak in water) when using a stainless steel smoker box.

Saves time and is easier and cleaner to use than a foil pouch.

Use tongs to place the tin on the charcoal.

Using Cast Iron Smoker Pots

Similar results are obtained when using a cast iron smoker pot

For larger barbecues a large cast iron smoker box is more suitable.

Place on white hot charcoal. The smoker pot should start smoking in around 2 to 5 minutes.

Cast iron smoker pots are ideal for charcoal barbecues and will last for years.

Use tongs to place the pot on the charcoal.

Apple Smoked Sausages

Barbecue using the indirect method. Place hot charcoal and smoke pouch to one side of the BBQ. When the pouch starts to smoke place the sausages on the other side and  close the BBQ lid and leave to smoke for around 30 minutes. Continue to cook until done.

For extra barbecue flavour you can finish cooking the smoked sausages by grilling directly over the charcoal.

Pork Sausages Smoked with Western Willy's Apple Woodchips

Note:

When smoking, the top vent on the BBQ must always be left open.

Control the heat using the bottom or side vent.

Types of Charcoal Barbecues ideal for Smoking

Kettle Charcoal Barbecue

Excellent for family barbecues, grilling, roasting and smoking

Square Charcoal Barbecue

Excellent for family barbecues, grilling, roasting and smoking

Portable Charcoal Barbecue

Ideal for smaller picnic barbecues and smoking a couple of fish

Air inlet/outlet control on your barbecue is vital to the success of your smoking.

The first step when purchasing your barbecue is to make sure that when the lid is down the cooking chamber is controllable by adjustable fitted air vents.