The Secret Ingredient in the Best Moussaka I've Ever Made

This smoked moussaka is one of my favourite weekend barbecue projects.Many people think smoke flavour only comes from cooking meat directly over a barbecue. It doesn't. In this film I show you how to use gentle wood smoke as an ingredient, adding remarkable depth to a rich, slow-cooked moussaka. The meat sauce spends a couple of hours cooking indirectly over charcoal, absorbing smoke before everything is layered with grilled aubergines, potatoes and a creamy béchamel sauce, then baked until golden. It's a bit of a weekend project, but the results are worth every minute. Along the way you'll learn: Why smoke can transform sauces as well as meat How to switch from direct grilling to indirect cooking Why a wide pan absorbs smoke better than a deep saucepan How to build layers of flavour using fire How to use your barbecue as an outdoor oven This isn't just a recipe for moussaka. It's another way to understand what smoke is really doing, so you can use the same ideas in ragùs, stews, curries and countless other slow-cooked dishes. 📖 Many of the techniques you'll see here are explored in much greater depth in my book How to BBQ, where I explain the principles of cooking confidently over charcoal and wood. If you're enjoying Fire School, do consider subscribing. Every Friday I publish a new film to help you understand fire, cook with confidence and make better decisions over charcoal, wood and flame. #BBQ #Moussaka #LiveFireCooking