Smoking was traditionally a method of preserving meat. It was also a way of taking what would These tips will help you accomplish a barbecue feat with culinary finesse. Depending on what you are cooking, use wood that has low or high flavour profiles. In India, the wood that is available abundantly is casuarina and mango. At the Smoke Company, I have settled on mango wood as our choice of fuel. It has a light and sweet profile, burns evenly and slowly. Prepare meats ahead of time. Whether using marinades or dry rubs, make sure you treat the meat well ahead of the actual smoking time.If you’re looking, you ain’t cooking. Meaning, once you put your meat into the smoker, DO NOT open the lid until the time required has passed. Keeping temperatures constant is a critical part of the process. Opening and closing lids brings down temperatures and you will end up with a sub standard product. Be patient.Smoked Tofu with Shiitake Mushroom SauceINGREDIENTS250 gm firm tofu, 50 gm dry shiitake mushrooms, 1 tbsp light soy sauce, 1 tsp Kashmiri chilli powder, China Portable Bluetooth Audio lamp Suppliers 1 tbsp white pepper, a pinch five spice powder, 1 tbsp Chinese toasted sesame oil, 2 tbsp vegetarian oyster sauce, 1 tsp finely chopped garlic, 1 tsp finely chopped ginger, 2 fresh red chillies (sliced lengthwise), 1 cup vegetable stock1 tbsp cooking oilMETHODCombine the soy sauce, chilli powder, five spice, sesame oil and pepper and mix well. Coat tofu with marinade and leave for two hours. Soak Shiitake mushrooms in water.Fire up your outdoor BBQ/grill with an even mix of charcoal and wood. Your grill should have a lid that closes over the cooking area. smoked meat address which is at par with international flavours and cuts.