About Us
Since the start of time we have been using fire to cook our food. As the years went on cooking styles changed as we were always looking to improve the flavour of our meat. One of those methods is smoking. This method allows you to cook your food with smoke. This method was originally used to preserve food however in today’s times it’s all about the flavour.
The key to this method is low and slow indirect cooking. It has become a worldwide favourite due to its ability to create incredible flavour, colour and ultimately, tenderness. In South Africa, we do things a little differently.
Smoking Methods
When using chunks an offset you will need to start a good batch of charcoal or briquettes in your chimney. Once the coals are red hot, you add them to your firebox. Close the firebox and adjust your vents and allow the temperature to stabilize. Place some wood chunks on top of the fire box or in the fire box next to the coals (it must not ignite). This allows the wood chunks to preheat so that once added they combust and produce little to no rancid smoke. Add a wood chunk every 30 – 45 minutes throughout the smoke until desired smokiness is reached.
Different Cuts of Meat
Probably one of the most intimidating cuts of meat to put in your smoker. Loaded with tough collagen rich connective tissue this cut requires lots of time on the pit to break down. If done correctly, this tough piece of meat will be extremely tender and juicy and probably one of the best pieces of smoked meat you will ever taste. However, if done incorrectly it will be tougher than leather, so definitely a fine line. So how exactly do you smoke a brisket for the best results?
