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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Equipment
Jamaican Jerk Chicken (Jamaica): Creates the signature fruity-smoky backdrop for Scotch bonnet heat
Trinidadian Smoked Herring (Trinidad): Balances the fish's salinity with tropical wood notes
Barbadian Smoked Breadfruit (Barbados): Transforms the starchy fruit into a smoky-sweet accompaniment
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Bitter oversmoking
Cause: Excessive smoke exposure from damp wood
Fix: Use fully dried wood chunks and limit smoking to 3-4 hours
Harsh acrid smoke
Cause: Incomplete combustion from insufficient airflow
Fix: Maintain 225-250°F (107-121°C) with proper ventilation