Smoking on the bbq
Smoking ingredients on the barbecue is an increasingly popular trend. Delicious smoked cheese, salmon, meat or even vegetables. The possibilities are endless.
Our range includes not only high-quality smokers such as the Oskar and the Otto, but also a wide range of smoking accessories, ranging from smoke chips and smoking wood to smoke dust, a smoker box and even a cold smoke generator.
Have you ever heard of wooden smoking boards to give your dishes that delicious smoky flavour? It may sound crazy to use a wooden plank on the barbecue, but it is a technique that really works. Barbecook offers a range of wooden smoking boards, each with its own unique flavour profile, including cedar, beech and alder. Smoking on a smoking board is especially popular when preparing fish, think for example of the classic: salmon on a smoking board.
Smoked salmon with grapefruit
If you plan to use smoking boards for smoking in your charcoal BBQ, it is essential to first soak them in water for 30 minutes. This step is crucial to prevent the boards from catching fire during smoking.
For this recipe, we use the Barbecook Magnus charcoal barbecue. Thanks to its handy lid, the Magnus is the ideal choice for smoking ingredients. Lighting the Magnus is easy using the built-in charcoal starter (Magnus Comfort and Magnus Premium). Just wait until the integrated thermometer reaches a temperature of 200-250 degrees, and you are ready to start!
Place the pre-soaked cedar boards on fire and leave them for about 5 minutes. You will see that grill marks will soon appear on the boards, this is absolutely perfect! Place the salmon on the coloured side and season with salt and pepper. Then place a few slices of grapefruit on the salmon and finish with fresh thyme. Then let the salmon smoke for about 10 minutes on the bbq with the lid closed. After this you can take the salmon from the smoking board and serve it with your favourite bbq side dishes.
Do you like your salmon a little bit sweeter? Then choose oranges instead of grapefruit!
Extra inspiration?
We combined the smoked salmon with puffed potatoes with herb butter and green asparagus. Poke a few holes in the potatoes and place them on aluminium foil. Drizzle the potatoes with olive oil, salt and pepper and fold the aluminium foil closed. Then grill the potatoes on the barbecue for an hour. When the potatoes are ready, slice them and finish with herb butter and fresh garden herbs! The asparagus just need to be on the grill for 5 minutes. Enjoy!
