Steven Raichlen on the barbeque technique called "smoking".Steven Raichlen on the barbeque technique called "smoking".
So smoking is special sort of indirect growing, It's actually what we mean by true BBQ. The food is cooked next to, not directly over the fire, but at a much lower temperature, 250 degrees. Obviously in the presence of a lot of wood smoke. What kinds of foods do you smoke? Well, first of all, tough foods like brisket, ribs Fatty foods like salmon. Anything that benefits from a long, low, slow cooking.