There are many ways to smoke beef and lamb at home.
How to Smoke using a Wok
Location:Indoor stove top (must have a good extractor fan) Outdoor barbecue hotplate
What you need:Wood chips Heavy duty aluminium foil Wok Metal rack (cake cooling rack is fine) Chosen cut of beef or lamb
How to do it:Press foil into base of wok, allowing it to hang over the side by 10cm (large enough on all sides to come up over the metal rack set on top). Add wood chips to wok and set barbecue hotplate or stovetop burner to medium high, allowing wok to heat up until wood starts releasing smoke (around 5 minutes). Using oven mitts, place metal rack onto wok. A round rack can be inserted into the wok, if it’s 8cm above the wok base. Place chosen cuts of beef or lamb on top of the rack, as close to the centre as possible, leaving space between each piece. Using oven mitts, place a second large piece of foil over the top of the meat, lift edges of the bottom sheet and pinch the two pieces of foil tightly together. Enclose the entire rack in a foil ‘tent’, leaving as much space for air circulation as possible. Allow meat to infuse for at least 10 minutes. Turn off heat and leave meat a further 20 minutes as smoke dissipates. Remove meat and finish off on the barbecue or in the oven, cooked to your liking.
How to smoke in an oven
What you need:Wood chips Aluminium oven tray (available from most supermarkets) Heavy duty aluminium foil Metal rack (cake cooling rack is fine) Chosen cut of beef or lamb
How to do it:Place moistened wood chips into aluminium tray. Cover with foil and pierce holes so smoke can escape. Place metal rack over the smoker box. Sit your beef or lamb on top of the rack, and create an airtight ‘tent’ using foil. It should surround the aluminium tray and meat. Cook meat in its smoking tent to the required level of doneness. Even with its airtight packaging, your kitchen will fill with captivating aromas. When ready, carefully unwrap the foil, avoiding the hot steam. You can complete your delicious smoky meat on the barbecue according to taste, or serve straight from the oven.
How to smoke on a stovetop
What you need:Wood chips Large cooking pot Metal steamer insert Heavy duty aluminium foil Chosen cut of beef or lamb
How to do it:Line the base of the cooking pot with foil, cover with a sprinkle of wood chips. Add another layer of foil over the chips and place steamer insert on top. Put your lamb or beef on top of the steamer, with space for the smoke to circulate. Place foil generously around the edges of the lid to avoid smoke escaping. Heat on high for around 5 minutes, or until it starts smoking. Lower heat to medium-low and smoke meat to the required degree of doneness. Turn off the heat and leave meat resting in the smoker for a further 10 minutes. Remove foil and serve immediately, or finish cooking the aroma-infused meat on the barbecue to taste.
How to smoke on a gas grill barbecue
Location:Outdoor gas grill barbecue
What you need:Aluminium tray Wood chips Heavy duty aluminium foil Chosen cut of beef or lamb
How to do it:If you don’t have a store-bought smoker box (available from barbecue shops), create your own by placing drained wood chips in an aluminium tray. Cover with foil and pierce holes so smoke can escape. Place smoking box inside the hood of the barbecue. Clean and lightly oil barbecue grill and fire it up. Smoke the meat, checking it periodically, adding more chips if necessary. Cook meat to preferred degree of doneness, using a meat thermometer to check.[ Keep the barbecue hood closed as much as possible to maintain an even temperature. Wrap meat loosely in foil and rest 10 minutes before serving.
How to smoke on a Kettle Barbecue
Location:Outdoor kettle barbecue
What you need:Wood chips Chosen cut of beef or lamb
How to do it:Hot smoking meat on a kettle barbecue uses a simple combination of charcoal and wood chips. To get started, clean and lightly oil barbecue grill. Fire up kettle barbecue with charcoal or briquettes, and add smoke by topping with plenty of wet wood chips and chunks. Smoke meat, checking it periodically, adding more chips if necessary. Keep the barbecue hood closed as much as possible to maintain an even temperature. Wrap meat loosely in foil and rest for 10 minutes before serving. Cook meat to preferred degree of doneness, using a meat thermometer to check.
Smoking using a purpose-built smoker
Purpose-built outdoor smokers are available from most specialty barbecue stores and tend to come with cooking racks, a water bowl and a thermostat for temperature control. They usually offer instructions and practical advice for getting started, based on individual smoker designs.