Smoking sausages with woodabrix

Tasty Recipes For Smoking With Wood Chips

Smoked Chicken

Cooking Time: 1 hour 45 min


  • 4 pounds of any chicken parts (drumsticks, thighs, wings, breasts) with skin on
  • Salt
  • Virgin Olive Oil
  • 1 cup of barbecue sauce
  • Oak wood chips

Preparation and cooking Instructions

1. Coat the chicken pieces with olive oil and season with salt

2. Grill the chicken over hot coals for 5 min on each side to create a nice golden skin. Remove the chicken from the grill onto a platter and put a cover on.

3. Put some soaked and drained oak wood chips on the coals. Place a water container next to the coals.

4. When the temperature of the grill drops to about 120 – 150 C, place the chicken pieces on the grill directly above the water container. Cover the grill and cook for about 30 minutes.

5. Turn the chicken over, check the temperature of the grill, adjust it if needed. Cover the grill and cook for another 30 minutes.

6. Turn the chicken again and baste it with barbecue sauce. Cook for another 25-30 minutes.

7. Check if the chicken is done by inserting a tip of the knife into the thickest part of the chicken piece, if the juices run clear the chicken is cooked.8. Baste the chicken with the sauce and serve.

Smoky Salmon On The Grill

Cooking Time: 30 minutes

Ingredients required

  • Approximately 2 pounds of salmon fillet or however much will fit onto the rack below
  • ½ cup of brown sugar
  • ¼ cup coarse sea salt
  • 1 tablespoon of freshly ground black pepper
  • Oak wood chips

Preparation and cooking instructions

1. Gather all the ingredients together

2. Ensure you remove all pin bones from the salmon

3. Placing the brown sugar, salt and pepper into a small bowl and mix thoroughly. Place approximately 1/3 of the mixture in the bottom of a baking pan, sit the salmon on top and then cover with the remaining mixture.

4. Cover and chill for a minimum of 4 hours, preferably overnight. The mixture will pull out moisture from the fish and infuse it with flavour, helping to create the distinctive extremely firm, slightly sweet flavour of a traditionally smoked salmon.

5. Place the selected wood chips in a large bowl and cover them with water, letting them soak for at least 30 minutes before draining.

6. Prepare your grill for indirect heat. For gas grills: Heat ½ of the desired quantity of burners you have and set a foil-wrapped pan with about an inch of water in it under the cooking grate, on the turned-off burner. For charcoal grills: Light a fire, when the coals are ready, push them to one side and set a foil-wrapped pan with approximately an inch of water in it on the other side of a coal grate. Put them into a small smoker box that comes with some grills, or simply put the soaked chips over the hot coals.

7. Rinse the salmon from its mixture by patting in dry, set it skin-side-down onto the cool side of the grill, on the cooking grate that is over the pan of water below. Cover and then cook until the salmon is fully smoked and flaky, this should take around 30 minutes.

8. Serve and enjoy your fish!

Grill Smoked Trout On The Kettle Barbecue

Cooking Time: 45 minutes

Ingredients required

  • 2 trout (filleted)
  • 1 fist-sized wood chunk or 1 cup of wood chips (oak and hickory are favourites with trout)(Brine)
  • 4 cups of water
  • 2 tablespoons of table salt (4 tablespoons of sea salt)
  • ¼ cup of brown sugar
  • Oak wood chips

Accompaniments For Appetizer Style Trout

  • Paper thin sliced red onions
  • Slices of lemons
  • Capers
  • Sour cream
  • Crackers

Preparation and cooking Instructions

1. Brine the trout and soak the wood: In a large bowl, stir the salt and brown sugar in with the water, wait for the salt and sugar to dissolve. (this may take about 5 minutes). Add the trout fillets and refrigerate for at least 1 hour (up to 4 hours). While the trout is brining, soak the smoking wood in water.

2. Set the grill up for indirect medium-low (120 – 150°C): Prepare the grill for cooking on direct medium-low heat.

3. Make a foil tray for the trout: While the grill is pre-heating, take the trout out of the brine and pat it dry using paper towels. Double fold a piece of heavy-duty baking foil to use as a tray, a little wider than you will need for all four pieces of trout and lay the fillets onto the foil skin side down.

4. Grill smoke the trout: Drain the smoking wood and add it directly to the coals. Carefully slide the tray of trout onto the grill grate, as far away from the lit coals as possible. Close the lid (if using a kettle grill, rotate the lid until the vent is directly over the trout to pull the smoke over the fish). Cook with the lid closed until the fish is thoroughly cooked and browned from the smoke, 40 to 45 minutes.

5. Serve: Serve immediately or chill the smoked trout first. To chill, move the foil tray of trout to a sheet pan, let cool at room temperature for 15 minutes then cover with plastic wrap and refrigerate for up to 3 days. To serve, scrape the trout fillet away from the skin with a spatula – the skin will stick to the foil.

Smoked Lamb Chops

Cooking Time: 2 Hours


  • 4 lamb chops· ¼ cup / 60ml white vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon 15ml paprika
  • 1 ½ teaspoons sea salt
  • 1 ½ teaspoons mustard powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • Apple or Oak wood chips

Instructions (simple)

1. Mix both vinegars and soak the chops for 30 minutes

2. Drain thoroughly.

3. Mix the spices together and sprinkle generously over both sides of chops

4. Place in the barbecue ready for smoking with apple wood chips for about 2 hours

5. Once cooked, remove them from the smoker and serve with your favourite side dishes.

Smoked Pork Ribs Recipe

Woodabrix chips rack of ribs

Cooking Time: 4 hours 30 min


4 x rack of ribs, 3lbs each

  • 4 x rack of ribs, 3lbs each
  • Sea salt
  • Olive oil
  • Barbecue sauce of your choice
  • Apple wood chips

Preparation and cooking instructions

1. Cut each rack of ribs in two halves, coat them with olive oil and salt them.

2. Prepare your grill for smoking by putting some soaked and drained oak wood chips on the coals. Place a water container next to the coals.

3. Place the ribs on the grill directly above the water container and slow cook them at 120 C for 90 minutes.

4. After that, turn them every 30 minutes and baste them with a sauce. Keep cooking for about 3 hours.

5. When you notice that the meat is falling off the bone, baste the ribs with the sauce and move them to a hot side of the grill. Cook them for 1 – 2 minutes until a golden skin appears.

6. Remove the ribs onto a platter and serve!

Smoked Sausage

Cooking Time: 3 hours


Preparation and cooking instructions
1. Prepare the barbecue for cooking on indirect heat. Once the barbecue’s temperature reached steady 120 C, it’s time to put wood chips on the charcoals.

2. If you are using linked sausages, separate them and place them 1 inch apart from each other on the rack. This way the smoky flavour will cover their whole surface. Don’t puncture your sausages as they’ll lose all the juices.

3. Cover the barbecue with the lid and smoke the sausages for 3 – 4 hours depending on the thickness of the sausages.

4. You can check the internal temperature of the sausage with the meat thermometer 1 hour before the end of cooking.

5. If the meat thermometer reads 75 C, your sausages are ready.

6. Serve them hot or chill them in the fridge for 3 – 4 days.

Smoked Prawns

Cooking time: 35 – 45 minutes


1 lb of tiger prawns, peeled·

  • 1 lb of tiger prawns, peeled
  • 1 tsp sea salt
  • 2 tbsp olive oil
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 2 garlic cloves, crushed
  • Apple wood chips

Preparation and cooking instructions
1. Mix the prawns with oil, oregano, basil, garlic and salt in a large bowl. Leave for 30 minutes to marinade.

2. Pre-heat the barbecue to 100 – 105 C. Add apple wood chips to the charcoals and place a water container next to the charcoals.

3. Put the prawns into an aluminium foil container that could be pierced for the prawns to absorb smoky flavour better.

4. Smoke the prawns until they turn pink for about 35 – 45 minutes.

5. Serve with lemon slices.


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