I recently picked up some pickerel from Rebekah’s Fish at the Strathcona Market and took my first stab at cold-smoking on my barbecue.

To hot-smoke on my barbecue I just remove the grate from the righthand side and put foil packets of wood chips directly onto the flames.  I put the meat on the left side, which remains off.  This way the meat isn’t over direct heat and will cook evenly.  With the right burner on a medium-low setting, the wood chips smolder and the average temperature inside the barbecue stays around 250°F.

The point of cold-smoking is to impart the flavour of the smoke without cooking the meat.  Examples of food that you might want to keep raw are … Continue reading.