what you smokin bbq

· If you own a kettle barbecue, you’ll be able to smoke and roast large joints of meat flavoured with a marinade or rub and the sweet smokiness from whichever wood combination you choose. For this recipe I rub a Merguez spice mix over a halved leg of lamb and let it infuse overnight before smoking the meat over charcoal. Serves 6–8. Ingredients

Spatchcocked and smoked a turkey, came out great and tasty, but was done faster than expected, two and a half hours to smoke

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· If you are looking for BBQ times and temps for particular meats, check out my guide on BBQ smoking times and temperatures. Smoking (Indirect Heat) – 68-176°F. Smoking is a method of flavoring or cooking food at low temperatures for long periods of time; generally between 68-176°F for 1 hour to 2 weeks (depending on temperature).

· One of the universal principles you see in BBQ is smoking “low-and-slow.” Since you’re cooking at a lower temperature over a longer period of time, there’s a higher chance that food will be in the danger zone for too long. This isn’t really a concern for smaller cuts of meat, but more substantial cuts might take a bit longer to get up …

· That is why we’re bringing you this BBQ 101 Guide. In this series, we’ll distill the basics of what you need to know about smoking meat, from smoker to sauce. In Part 1, we’ll go over the history and origins of barbecue as well as some of the major thermal processes, from smoke and combustion to collagen dissolution and smoke rings.

· Since smoking uses much lower temperatures than other types of barbecuing, it’s essential to follow a few guidelines. If meat remains at temperatures between 40 and 140° F harmful bacteria can quickly generate. You have up to 4 hours approximately before things become toxic. Keep in mind this is incremental too.

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