There’s an art to creating the perfect smoky BBQ flavour and behind that art lies a deep science.
Rick Cearns, an expert barbeque pitmaster and founder of Big Rix Smokehouse, shares his insights on the interplay between smoke and meat, optimal methods for managing smoke and how to ensure that every bite is infused with that perfect, smoky richness.
Whether you're a home cook or a seasoned griller, Rick’s advice will transform your barbeque game.
"Smoking is an integral part of a BBQ. When you create smoke, it releases chemicals that interact with raw meat producing a smoke ring,” says Rick. "The pink layer just beneath the outer crust of brisket is a hallmark of well-executed smoking. While it doesn’t change the flavour, it gives the meat that signature Texan look.”
The key to a great barbeque is avoiding dirty smoke. "Thick, white, sooty smoke results from incomplete combustion of wood and charcoal and gives the meat an overpowering, bitter taste,” he explains.
"You want to aim for a thin, blue smoke that gives meat a delicious, smoky flavour.”
Overloading the smoker with charcoal, using green or wet wood, having excess grease, retaining drippings from earlier cooking and insufficient airflow can all contribute to creating dirty smoke.
Rick’s choice of barbeque is the Char-Griller Grand Champ XD which is made from heavy-duty steel and perfect for those who want to enjoy the experience of barbequing.
"The spacious cooking chamber has multiple level drawer-style grates that allow for easy meat placement, even airflow and smooth meat rotation. The larger size enables airflow around the meat to enter and exit the stack consistently, which helps the smoking process and keeps the fire burning nicely.
"The perfect smoky barbeque relies not only on the fuel type but also on how you burn it. Good airflow ensures a clean burn and helps maintain a steady cooking temperature,” says Rick. "I always fire up my Char-Griller Grand Champ XD at least an hour or two before I’m ready to put my meat on so that my smoker is stable and running at consistent temperature.”
As different charcoals affect the smoke quality and burn characteristics in their distinct ways, selection of the right charcoal is crucial in ensuring a successful cook.
"Thick lump charcoal offers the most even and consistent clean burn, making it perfect for a low-and-slow BBQ,” Rick explains. "Hardwood charcoal burns slowly and produces high heat, making it more suitable for cooking high-heat searing and woodfired pizzas.”
Pairing charcoal with flavoured lump charcoal can enhance the bold flavours of the meat. "For red meats, I recommend strong hickory or post oak charcoal and pork combines well with sweeter lump charcoal like maple or apple chunks,” he adds.
One common misconception is that more smoke equals more flavour. "That’s a big mistake,” Rick warns. "Too much smoke overpowers the meat and ruins the natural flavour. No matter how much sauce or toppings you pair the meat with you won’t be able to hide it.”
For those who are new to the low and slow method, the Char-Griller Smokin Champ Offset BBQ is an ideal entry level BBQ.
For the optimal setup of your barbeque, Rick recommends starting with lump charcoal, igniting it and gradually adding three to four handfuls of charcoal on the top. Ensure that firebox doors are open and after 15 minutes close the doors and place a drip pan at the bottom of the cooking chamber to help the meat stay moist and catch drippings.
Use warm or hot water to save time and charcoal, allowing the fire to focus on cooking the meat rather than heating cold water.
Rick’s go-to method for brisket and ribs involves patience and precision. "I never follow a recipe that tells me to remove meat from heat based on the time limit. I always let the meat do the talking and rely on internal meat temperature. The rest is a waiting game, be patient!” he says. "The low and slow process takes practice and sometimes even failure to perfect your own go-to smoking methods.”
The Char-Griller Smokin Champ Offset BBQ (RRP $499) and Char-Griller Grand Champ Offset BBQ (RRP $1199) are available at Bunnings stores nationally.
For more information, visit www.bunnings.com.au.
