Simple Recipes For Smoking Vegetables with Woodabrix Chips

Smoking food doesn’t only apply to meat-eaters, vegetarians can also enjoy unique smoky flavour of vegetables with these recipes. 

Smoked Corn on the Cob

Cooking time: 1 hour 30 minutes


  • 6 ears of sweet corn (without husks and silks)
  • Butter
  • Salt
  • Black pepper for serving
  • Water
  • Oak wood chips
  • Aluminium foil

Preparation and cooking instructions

1. Pre-soak ears of corn in water for 2 hours.

2. Cover each ear of corn with butter and salt. Wrap tightly in aluminium foil.

3. Pre-heat the barbecue to 105 C. Add wood chips on to the charcoals or smoker box and place a water container next to the charcoals to create steam.

4. Place the corn ears on to the barbecue directly above the water container. Close the lid.

5. Smoke the corn ears for 1 hour 30 minutes rotating them every 30 minutes and making sure there is always water in the water container. Add wood chips as needed.

6. When you are half though the cooking, check if the corn ear is not drying out. Sprinkle them with water.

7. Serve with butter, salt and pepper.

Smoked Cherry Tomatoes

Cooking Time: 2 hours


Preparation and cooking instructions

1. Start the grill or charcoal barbecue. When the temperature drops to about 105 C, move the charcoals to one side of the barbecue and place a water container next to them to create steam.

2. Add wood chips directly to the charcoals or a smoker box.

3. Rinse the tomatoes in the water and let them dry on the paper towel. Cherry tomatoes are naturally sweet, so you don’t need to season them, just brush them with olive oil.

4. Put the tomatoes on the rack directly above the water container. Smoke them for 1 hour and 30 minutes.

5. Keep checking the temperature making sure it doesn’t rise above 105 C. Continually add water and wood chips as needed and smoke the tomatoes for another 30 – 45 minutes.

6. Serve and enjoy with your main course or on its own!

Smoked Sweet Peppers

Cooking Time: 2 hours


Preparation and cooking instructions

1. Clean the peppers under cold running water. You don’t need to remove the seeds and stem as it doesn’t reduce the smoking time, but if you prefer you can take the seeds and stem out.

2. Make sure you use a clean grill/barbecue, as peppers absorb nasty flavours very easily.

3. After your barbecue reached the temperature of 95 C, it is time to smoke your peppers. Add a handful of apple or oak wood chips to the charcoals or a smoker box it you have it. Place a sheet of aluminium foil above the water container and lay the sweet peppers on it.

4. After you start smoking, keep checking the temperature to make sure it stays at the recommended level.

5. The sweet peppers will be ready to serve after 2 hours. You’ll know they are ready as they will be soft and not too wrinkly.


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