THE art of smoking meat is experiencing a resurgence in backyards all over Australia, and there is no one better at this century-old technique than Jeremiah Jones.
Head chef at Wood Fire Grill, Jeremiah knows his meat and the art of smoking foods from seafood and fish to ribs.
“Smoking is a great technique to get flavour profile and depth into dishes that you don’t necessarily want to grill or char,” he said.
“Smoking food is a surprisingly simple process and once you get the hang of it, you will be smoking everything you can get your hands on.”
Smoking meat is thought to have been practised all over the globe, as the smoke acted as a preservative and kept away the flies, while also enhancing the flavours of the food.
The practice can also be used to add flavour to cheeses, breads such as bagels, and even eggs.
“We use a method which can be used to smoke a variety of produce from meats and shellfish, to vegetables, and even cream and yoghurt,” Jeremiah said.
The technique of smoking is generally achieved with smoking chips, which are available in most cooking or barbecue shops, however at Wood Fire Grill we like the distinct flavour of the ironbark we cook with every day, so we use logs straight from the fire.
The process is simple, and you just need to follow this step-by-step guide. Once you master it, you won’t want to stop.
Food smoking step-by-step:
Place the food to be smoked into a suitable container that will fit into a larger heatproof dish. For dairy or shellfish, place the container on a tray of ice to keep it cool throughout the process.
Have the glad wrap ready to go and make sure there is good ventilation or an exhaust fan in the prep area.
Place the log from the fire into the large container and then pour water over the log. This will create a mass of smoke so work quickly to wrap the container and trap the smoke inside. Check to make sure it is airtight.
Leave wrapped for about 20 minutes, or until the smoke clears within the container.
Once unwrapped, the food should have a beautiful smoky smell and taste and may also have a slightly brownish hue in colour.
You can then carry on preparing the rest of your dish.
If you are not keen on trying this at home, enjoy a meaty feast at Wood Fire Grill, 2 Quamby Place, Noosa Heads.
