Under the spotlight: Michael Graham

Tell us a bit about yourself

I have been living in Dubai since 2012. I came here to work in the hospitality industry and had roles in the One&Only The Palm and Atlantis F&B departments for a few years. I then transitioned into real estate and still work in the property industry. In March 2021, I competed in a competition held by Rotana Hotels, which was seeking the UAE’s ultimate BBQ master. After various rounds of grilling against the region’s best, I won the coveted title and that inspired me to start sharing my hobby on social media, which is when @MikesSmokehouse was founded.

When did your love of barbecuing start and why is it your passion?

Being South African, a “braai” or BBQ was the preferred method of cooking when I was growing up. I studied hospitality management for four years which gave me a foundation in the culinary world, but I’ve learned several BBQ/grilling skills by trial and error and working with various meats and cuts . I have loads of BBQ books from different proteins, cuts and cooking methods, all the way down to the art of creating your own rubs, sauces and marinades. A typical weekend at Mike’s Smokehouse is surrounded by food in the smoker or grilling on an open fire.

Can you give us some of your top tips for the smoking process?

1. Choose the right smoker: There are various types of smokers such as offset smokers, electric smokers, charcoal smokers, pellet smokers and more. Select one that suits your needs and experience level.
2. Use quality wood or charcoal: This greatly influences the flavour. Common choices of wood include hickory, mesquite, apple, cherry, oak and pecan. Experiment with different woods and charcoal to find the flavours you prefer.
3. Maintain consistent temperature: Controlling temperature is crucial in smoking. Aim for a low and steady temperature, typically between 107°C to 135°C, depending on the meat. Use a thermometer to monitor and adjust the temperature as needed.
4. Control the smoke: Too much smoke can result in a bitter taste. Use wood chips, chunks, or pellets sparingly. Soak wood chips before use to prevent them from burning too quickly.
5. Patience is key: Smoking is a slow-cooking process. Different meats require varying amounts of time to cook properly, so be patient and avoid rushing the process. Low and slow is the rule.
6. Use a water pan: Placing a water pan in the smoker helps regulate temperature and adds moisture to the cooking environment.
7. Don't peek too often: Opening the smoker frequently can cause fluctuations in temperature and increase cooking time. Trust the process and avoid unnecessary opening of the smoker.
8. Rest the meat: Once the meat is done, allow it to rest before slicing. This allows the juices to redistribute, ensuring a moist and flavourful cooked product.
9. Practice and experiment: Smoking is both an art and a science. Don't be afraid to try new recipes, wood combinations and cooking techniques to find what works best for your taste. Remember, smoking food takes practice and experimentation. Don’t get discouraged if your first attempts aren't perfect. With time and experience, you'll develop your smoking style and create delicious smoked dishes.

What is your favourite recipe to cook for a hungry crowd?

It’s extremely difficult to pick a favourite! However, it would have to be brisket. Brisket is a respected beef cut and its popularity stems from its ability to become incredibly flavourful and tender when smoked low and slow. This large cut of meat, typically 3–8 kg, serves a crowd, making it perfect for gatherings and celebrations.