Smoked Sauces

Smoking is a technique that imparts a deep, rich, and smoky flavor to sauces, perfect for enhancing BBQ dishes or creating unique condiments.

a. Overview

What It Is: Smoking involves exposing ingredients to smoke from burning wood chips, which infuses them with a distinct, aromatic flavour.
Examples: Smoked BBQ sauce, chipotle pepper sauce, smoked aioli.
Types of Wood(read more) :
- Hickory: Strong, bacon-like flavour, ideal for BBQ sauces.
- Applewood: Sweet and mild, perfect for a subtle smoky hint in lighter sauces.
- Mesquite: Bold and intense, great for spicy, robust sauces.

Direct Smoking Method:
- Prepare a smoker with your choice of wood chips.
- Place a shallow pan of your sauce or sauce ingredients in the smoker.
- Smoke for 20–30 minutes, tasting periodically to achieve the desired level of smokiness.
Indirect Method (Using Liquid Smoke):
- For a quicker and easier alternative, add a few drops of liquid smoke directly to the sauce during cooking. Start with a small amount and adjust to taste.
Pro Tip: Stir the sauce occasionally while smoking to ensure even exposure to the smoke.

Smoked BBQ Sauce: A rich blend of tomatoes, molasses, and spices, enhanced with the deep flavour of smoked wood chips.
Chipotle Hot Sauce: Made with smoked and dried jalapeños, giving a smoky, spicy kick perfect for Mexican cuisine.
Smoked Garlic Aioli: A creamy, smoky mayonnaise-based sauce, great for dipping fries or spreading on sandwiches.