A hint of smoke transforms food – deepening flavours, adding mystery and adding a subtle aromatic allure to ingredients. And there are many ways to achieve a smoky flavour beyond a barbecue.
From charcoal-seared ghee to tea-infused creams, smoking isn’t just for meats; it elevates everything from curries to vegetables, herbs and dressings. No smoker? No problem. A pinch of smoked salt, a drizzle of liquid smoke — or using pre-smoked ingredients — can deliver that coveted char at home.
Add instant intrigue to a curry with the 'Dhungar method', a South Asian technique of pouring ghee over glowing hot charcoal — without actually touching the food — allowing the fragrant buttery smoke to swirl around infuse the dish.
Credit: Jiwon Kim
Marinated in onion juice, fenugreek leaves and turmeric, these skewers get their cherished kebab-house smoky charm from the natural hint of earthy, slightly smoky flavour of fenugreek leaves – as well as being cooked on a barbecue or grill.
Credit: Jiwon Kim
These fish cakes are quick to whip up and an easy and impressive option for entertaining, packing a quadruple smoky punch. Along with flaked salmon fillets and potato into the patty goes smoked paprika and liquid smoke, and the fish cakes are served with a punchy homemade mayonnaise that includes chipotles in adobo sauce and a pinch of smoked salt.
Credit: Jiwon Kim
A blend of Japanese finesse and a Mediterranean-flavoured platter. Briefly seared kingfish (tataki-style) meets the spicy bite of smoked nduja and smoky charred capsicums. Serve in the centre of the table with chopsticks for an elegant share plate.
Credit: Jiwon Kim
Fresh tiger prawns and lardo are threaded alternatively onto skewers and cooked in a frying pan, then served over smouldering rosemary, absorbing its fragrant smoke for a bold, aromatic finish.
Credit: Jiwon Kim
Homemade tea-smoked cream may sound fancy, but can be achieved with a kitchen blow torch and some foil. This intriguing dish also turns a humble lettuce into a smoky sensation by charring it over flames, basting it with dashi and topping it with chopped pistachios to serve. Each forkful combines smoky whispers, creamy tang, and welcome crunch.
Credit: Danielle Abou Karam
This spin on a perfectly grilled T-bone is drizzled with a vinaigrette made from tangy shallots, fresh parsley, a bright hint of lemon and smoky beef fat. To smoke the beef fat, place 1 cup beef fat in a heatproof bowl in a charcoal barbecue with a handful of wood smoking chips. Ignite the chips, then cover and smoke for about 1 hour.
Credit: Danielle Abou Karam
Mexican moles are famously smoky from the assortment of smoked chillies used in brewing the rich and enchanting sauces. Also blended into this mole coloradito are onion, tomato, tomatillo and garlic roasted until slightly blackened, peanuts and dark chocolate. The result is a complex, velvety sauce to drape over tender chicken breast.
Seasoned with punchy garlic and smoky paprika, these grilled meatballs soak up extra char from a foil-pack smoking trick. They’re served with a bravas sauce spiked with smoked paprika for extra depth.
Smoked beef meatballs in a rich bravas sauce. Credit: Fun'Q with Spencer Watts
Creamy chickpeas get a subtle haze from a hint of liquid smoke. Toss on sautéed mushrooms, crunchy almonds, and crisp croutons for extra bite. It’s a reinvention of hummus that tiptoes between earthy comfort and gourmet wow.
A wok, foil and a wire rack are the only tools you’ll need to create this impressive modern take on Peking duck. Fragrant tea and sugar smoke infuse the duck breasts, which are served with a tart cherry sauce, making it a striking option for entertaining.
Tea-smoked duck with Chinese pancakes and cherry sauce Credit: China Squirrel
This popular Filipino omelette merges tenderness and sweet-savoury char in every bite. Eggplants are grilled until blackened, then flattened, dipped in seasoned egg and shallow-fried until golden.
Credit: Adam Liaw
Sichuan-marinated lamb is stir-fried and paired with charred eggplant nahm prik (chilli sauce) – a bold, aromatic filling for crisp lettuce cups. The clever addition of bonito flakes in the nahm prik adds an extra smoky depth. A definite showstopper of a sang choi bao.
Credit: Dan Hong
Take this classic Indian cheese to new heights by gently smoking marinated paneer over glowing coals. A dash of cloves in the charcoal releases aromatic plumes.
Paneer ke soolay (smoked paneer) Credit: Adam Liaw
Briny mussels simmer in a savoury bath of beer, cumin, jalapeño, and smoked paprika. Their brothy warmth pairs perfectly with sourdough brushed in butter or nduja, seared until lightly charred for that extra toasty element.
Mexican beer mussels with charred sourdough Credit: Kitti Gould
There's a lot of ingredients that shine in this elegant Australian plate — including the kangaroo tail, which is cooked in a wood fired offset barbecue smoker coated in a mixture of spices, bay leaves, fresh oranges and Chinese wine.
Credit: Taste of the Tropics
This creamy Filipino favourite gets an extra layer of intrigue by smoking the coconut milk. The marriage of tender pork belly, shrimp paste, and chillies ensures a rich, fiery kick.
Adam Liaw's Bicol express Credit: Adam Liaw
If you have some time on your side, this corned beef will be worth the wait. Beef brisket is brined in a medley of herbs and spices – and a dash of Irish whisky – then smoked until succulent. Served with charred cabbage and a sweet-and-sour sauce, it’s a spectacular take on classic corned beef.
Smoked corned beef with caveman cabbage. Credit: Project Fire
Glowing red gum bark and a sprinkle of lemon myrtle transform this native Australian fish into a smoky showpiece. Stuffed with onion, capsicum, and butter, the cod emerges flaky, herbal, and melt-in-your-mouth delicious.
Credit: Ben Fogarty
These moreish vegetarian nuggets get a smoked paprika-laced coating, and are accompanied by an easy homemade barbecue sauce that uses liquid smoke and molasses for depth.
Crispy gluten-free cauliflower nuggets with easy barbecue sauce Credit: Loving Gluten Free
Bury spuds in charcoal embers for a gentle singe, then toss with walnuts, lemon, and a subtle swirl of paprika. The final flourish is charred spring onions, layering smoky vibrancy on a fresh spin of this barbecue and picnic staple.
Credit: Andrew Dorn
Beef short ribs lend themselves to a good smoking. In this version, they’re brushed with a spicy-sweet glaze of chipotles in adobo sauce, tamarind paste, agave nectar and tequila then grilled until tender and charred. Serve these as the star of your next barbecue.
Credit: Jiwon Kim
Oyster mushrooms are marinated in smoked paprika, cumin and molasses, grilled until charred, then shredded to create a saucy, "meaty" filling for a soft burger bun. Your vegetarian friends will thank you.
Pulled mushroom burgers. Credit: Mary Makes It Easy / Geoff George
Feel the Caribbean spirit in smoky, marinated chicken layered with Scotch bonnet, thyme, and allspice. The interplay of heat and woody spice yields succulent morsels packed with punchy flavour — balanced with a squeeze of fresh lime.
Credit: Dan Hong
Smoking juicy tomatoes adds a rustic note to this lively sauce, creating a pizza that mingles classic Italian cusiine with a barbecue vibe.
Grilled pizza. Credit: Project Fire
Mustard seeds crackle in hot oil, releasing an earthy perfume that mingles with turmeric, Kashmiri chilli and ginger. The smoky tofu cubes soak up the golden coconut milk masala, delivering big flavour in just 20 minutes.
Smoked tofu masala. Credit: Freshly Picked with Simon Toohey
A smoke pouch — an aluminium foil wrap of cherry wood — added to a barbecue create a fragrant smoke for these pears to lounge in until tender and infused. Inside them is a cosy mix of crushed ginger biscuits, brown sugar and vanilla. A luxurious dollop of orange liqueur‑spiked cream seals the deal.
Credit: Watts on the Grill
A bold marinade of chipotle chillies, honey and Worcestershire and Dijon mustard has these ribs emerging from the barbecue glossy, caramelised and with a campfire-level kiss of smokiness.
Credit: Pati's Mexican Table
A quick swirl through fragrant apple‑wood smoke transforms Greek yoghurt into a silky, smoky condiment with subtle, earthy depth — perfect dolloped over roasted carrots, salads, or anything needing a touch of intrigue.
Credit: Mr Wilkinson’s Simply Dressed Salads
