Smoked BBQ Tempeh

Name: Geräucherter BBQ-Tempeh
Total time: 3 h
Ingredients: 60 ml Apfelessig; 50 ml Sojasoße; 40 g Tomatenmark; 25 g Brauner Zucker; 12 g Geräucherter Paprika; 8 g Knoblauchpulver; 3 g Cayennepfeffer; 100 ml Wasser

BrineOtherHot SmokingMedium3-4 hrs74-77 °C115-125 °CBeech + Hickory

Tempeh is soaked in a spiced BBQ brine and then gently hot-smoked. Due to tempeh's natural porous structure, it absorbs smoky flavor especially intensely. Beech wood provides a classic, robust smoky note that pairs excellently with the spicy BBQ seasoning.

Ingredients(for 1 kg)

Apple cider vinegar60 ml

Soy sauce50 ml

Tomato paste40 g

Brown sugar25 g

Smoked paprika12 g

Garlic powder8 g

Cayenne pepper3 g

Water100 ml

Instructions

Preparation & Brining

10 min + 4-8 hrs

Cut tempeh into 1.5-2 cm thick slices. Simmer briefly in salted water for 10 minutes, then drain and cool. Mix all brine ingredients, add tempeh and marinate in the refrigerator for 4-8 hours.

Smoker Setup

25 min

Heat smoker to 115-125 °C. Prepare beech and hickory wood chips. Remove tempeh from brine, drain and air-dry for 30 minutes. Reserve remaining brine for basting.

Smoking & Glazing

3-4 hrs

Place tempeh slices on the grate and smoke at 115-125 °C. Baste with remaining brine every 45 minutes. Finish smoking when the internal temperature reaches 74-77 °C and the surface has formed a deep brown, slightly caramelized crust.

Pro Tip

Steam or boil tempeh in salted water for 10 minutes before marinating. This reduces the slight bitterness and opens the pores for better marinade absorption.

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