Hey Dan, sorry for the delay here! I tend to use oak, cherry or apple for most smoking, just grabbing chunks almost at random. I have quite strong theories on smoke.... by the time you've added a rub or a marinade or a dressing or herbs after cooking the taste of the smoke is just a little layer in the flavour profile. And I highly doubt you would taste a huge amount of difference between woods. Will cover this in more detail in a newsletter I think as its a good question!!
I’ve been dipping in to your Charred recipe book, but so far it’s been mostly to make some interesting veg dishes alongside a meat or fish one. I need to jump in to doing some all-veg meals!
I find it quite daunting to create multiple bbq’d dishes on the same bbq and have them all hot and ready to serve at the same time. If I’m doing a quick-cooking veg like broccoli, courgette or asparagus, this feels more manageable as I do it on direct heat while the meat is resting; but if I want to cook root veg or spuds along side a roast, I often wind up doing it in the kitchen oven or just underneath whatever meat I’m roasting, so it always turns out the same - not like this epic sounding parsnip dish you’ve shared!
Sometimes I crack out my little Weber Go-Anywhere alongside my kettle and have 2 fires going, but I feel like I could up-skill in just using the kettle more efficiently.
It’s ok if I’m following a set recipe in a fire cook book which includes a few different things and is more of a recipe to create a whole meal rather than just one dish, as the recipe talks you through how to do each step, but I get a but stuck when I’m doing something like a side of salmon or a steak and I just want to jazz it up with some interesting veg sides. I often wind up using the hob indoors as well as my Weber kettle to make sure it’s all done at the same time - it feels a bit daft.
Any suggestions on how I can get more proficient at making the most of my Weber kettle to cook up multiple dishes as part of a bigger meal? (And yes, I know I need to stop looking at veg as the side-show!) :-)
Keeping my eyes peeled for your summer Fire School schedule - thanks for all you do.
Hi Anna, this is a good read and is getting my brain going! I shall try to put some thoughts together on this is my newsletter coming out later in the week x
HI Gen, recipe sounds great and I hope to try it within the next few weeks. Just curious to what chunks of wood you use to smoke veggies?
Hey Dan, sorry for the delay here! I tend to use oak, cherry or apple for most smoking, just grabbing chunks almost at random. I have quite strong theories on smoke.... by the time you've added a rub or a marinade or a dressing or herbs after cooking the taste of the smoke is just a little layer in the flavour profile. And I highly doubt you would taste a huge amount of difference between woods. Will cover this in more detail in a newsletter I think as its a good question!!
Hi Gen.
I’ve been dipping in to your Charred recipe book, but so far it’s been mostly to make some interesting veg dishes alongside a meat or fish one. I need to jump in to doing some all-veg meals!
I find it quite daunting to create multiple bbq’d dishes on the same bbq and have them all hot and ready to serve at the same time. If I’m doing a quick-cooking veg like broccoli, courgette or asparagus, this feels more manageable as I do it on direct heat while the meat is resting; but if I want to cook root veg or spuds along side a roast, I often wind up doing it in the kitchen oven or just underneath whatever meat I’m roasting, so it always turns out the same - not like this epic sounding parsnip dish you’ve shared!
Sometimes I crack out my little Weber Go-Anywhere alongside my kettle and have 2 fires going, but I feel like I could up-skill in just using the kettle more efficiently.
It’s ok if I’m following a set recipe in a fire cook book which includes a few different things and is more of a recipe to create a whole meal rather than just one dish, as the recipe talks you through how to do each step, but I get a but stuck when I’m doing something like a side of salmon or a steak and I just want to jazz it up with some interesting veg sides. I often wind up using the hob indoors as well as my Weber kettle to make sure it’s all done at the same time - it feels a bit daft.
Any suggestions on how I can get more proficient at making the most of my Weber kettle to cook up multiple dishes as part of a bigger meal? (And yes, I know I need to stop looking at veg as the side-show!) :-)
Keeping my eyes peeled for your summer Fire School schedule - thanks for all you do.
Anna
Hi Anna, this is a good read and is getting my brain going! I shall try to put some thoughts together on this is my newsletter coming out later in the week x