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BBQing foods to add smoke flavor is much different then long smoking of foods. When you smoke using a BBQ the fat does not absorb more smoke flavor. So you want to expose most of the surface of the item when BBQing. The fat will give the protein a better flavor but won't absorb more smoke.
We don't do much BBQing down here, most of it is long smokes.
I cold smoke salmon and trout in an old convection oven that didn't work anymore. The fan still worked though. I would burn wood separately. The take a good size piece of ember and place it in the oven with the fish and keep the fan on low. Great way to utilize seasoning while smoking.
We don't do much BBQing down here, most of it is long smokes.
I cold smoke salmon and trout in an old convection oven that didn't work anymore. The fan still worked though. I would burn wood separately. The take a good size piece of ember and place it in the oven with the fish and keep the fan on low. Great way to utilize seasoning while smoking.
