How to Smoke Vegetables on the BBQ (That Actually Taste Incredible) | Master Techniques Ep. 7

Vegetables take on smoke beautifully — if you give them time. And if you give them fat. This film is about smoking vegetables properly — not as an afterthought, but as something generous, layered, and completely capable of being the best thing on the table. In this episode, I cook a whole smoked cauliflower with harissa butter, turmeric yogurt, and toasted almonds — building flavour through smoke, fat, freshness, and texture. This is part of my Master Techniques series, based on my book HOW TO BBQ — 11 essential techniques that will teach you how to cook anything over fire, properly. 🔥 In this film: Why vegetables need less smoke than meat How to set up a gentle, controlled fire for a low, steady heat Why blanching transforms dense vegetables How fat carries and amplifies smoky flavour Building contrast: soft, crisp, creamy, and fresh - texture is everything! This isn’t about making vegetables “good for what they are”... It’s about making them properly delicious. What to watch next: Direct vs. Indirect Cooking [    • Direct vs Indirect Cooking on a Barbecue |...   ] Smoking Meat [    • How to Smoke Lamb Shoulder on a BBQ | Low ...   ] How to know if you charcoal is good or bad [    • You’re Probably Using the Wrong Charcoal   ]