Barbecue lovers understand that achieving the perfect smoky flavour is the epitome of what can be achieved in terms of grilling. For those who want to take their BBQ game to the next level, infusing the subtle taste of smokiness into your dishes is essential. This comprehensive guide aims to tackle this feat and provide innovative techniques and tips to add that irresistible smoky allure to all your BBQ dishes.

BBQ - Photo by Joshua Kantarges on Unsplash

Before delving into specific techniques and tricks of the trade, it is essential to grasp the basics of smoke impartation. Traditionally, the smokiness tasted in the meat was infused using a combination of slow cooking over a wood or charcoal stove. However, there are more recent developments that can be applied to your dishes to elevate the various flavour profiles to the next level.

Much like an expert chef carefully chooses the finest ingredients for his dish, choosing the right wood to start the smoking process is vital. Hardwoods like hickory, oak and mesquite are popular choices among the woods, and each imparts a unique flavour profile to your BBQ dish.

Consider experimenting with various woods till you find the one that suits your style and dishes.

A great way to elevate the smoky notes in your dishes is to incorporate smoke-infused ingredients into your marinade or rubs. Among the ingredients to choose from, smoked paprika, chipotle peppers and even liquid smoke are known to enhance your flavour profiles. The added savoury taste will indeed make your dish even more tantalizing than before.

While BBQ dishes can be cooked on an open flame or wood fire grilling, using charcoal instead of wood is said to intensify the smoky notes of your dish. Opt for natural lump charcoal or briquettes for a cleaner burn, imparting that authentic barbecue taste to your grilled delights.

While traditional methods are reliable, they may be harder to achieve than more modern and innovative methods. It is always good to try several methods rather than sticking to one.

Creating smoking packets by wrapping wood chips in aluminium foil and puncturing a few holes on the sides is a new method used by some BBQ enthusiasts. Place these packets directly on the grill, allowing the smoke to infuse into your BBQ dishes, and experiment with different wood chip combinations for a variety of flavour profiles.

Replacing a simple ingredient like salt in your rubs with smoked salt can elevate your BBQ game to the next level. The smoky essence of the salt will permeate the meat, enhancing the overall flavour. This technique works exceptionally well with Mang Inasal Philippines signature chicken barbecue. There are other meats on the Inasal menu as well.

For a unique smoky infusion, try grilling your BBQ meats on cedar planks. The trick is to thoroughly soak the cedar planks in water before placing them carefully on the grill. This allows the cedar aroma to infuse into the meat. This method is tried and tested, especially with seafood.

Elevate the taste and succulence of your BBQ skewers by basting them with smoky herb-infused butter. Make sure to mix herbs like rosemary, thyme, and basil with melted butter and a touch of smoked paprika. Brush this concoction onto your grilled meats for an extra layer of smoky goodness.

The last innovative technique you can adopt from this guide is the double grilling technique. This requires you to slow-cook the meat initially on very low heat and finish the dish with high heat to create the perfect caramelized exterior. This method intensifies the smoky notes while ensuring a perfectly grilled texture.