Smoking
This vertical smoker is my newest wood-fired acquisition—and an exciting addition to my outdoor kitchen.
I didn’t grow up smoking meats, nor do I have family members who passed down
their secrets. Still, I felt compelled to dive into the world of smoking and make it part of my cooking repertoire.
A Diamond in the (Rusty) Rough
We found the smoker secondhand, and it needed serious TLC. I rolled up my sleeves and got to work—scrubbing off years of built-up grime, tackling rusted areas, and restoring it to working condition. It was certainly a labor of love.
From there, I dove headfirst into learning—reading articles, watching tutorials, and soaking up every bit of smoking wisdom I could find. I found Michael Symon’s Playing with Fire cookbook one of the most inspirational and one I return to often.
My first cook was brisket, I know what you are thinking… are you crazy? well, maybe, managing the heat was by far the most challenging part, but I was proud to keep the temperature steady for the entire duration. The end result wasn’t perfect, but it was promising—and incredibly rewarding.
I especially like this vertical smoker because of its space efficiency. It fits neatly into my wood-fired kitchen and features multiple shelves, allowing me to cook large quantities of food without taking up too much room.
This is a recent photo of me after smoking a Pork Shoulder Butt
What’s Next: BBQ School and a Whole Hog
To continue improving my skills, I will be taking a BBQ class this summer which includes smoking. I’m hoping to pick up some insider tips and tricks—and of course, I’ll be sharing plenty of photos and lessons learned.
One of the most exciting parts? We’ll be barbecuing a whole hog. Yes, you read that right. Don’t be surprised if you see a new 4-foot-deep, 4-foot-high, 5-foot-long (1.2m x 1.2m x 1.5m) structure appear in my backyard sometime soon!
A Taste of Brazil: My unforgettable Churrasco Experience
In 2023, I traveled to Brazil with my family. One of the memorable food highlights of our trip was enjoying an authentic Brazilian Churrasco at my aunt’s home—a feast lovingly prepared by a professional Churrasqueiro named João.
My Parents with Churrasqueiro João
A Hands-On Lesson with a Churrasco Master
Before we even arrived, my uncle had arranged a special surprise. João not only grilled for us, but also gave me a private lesson on traditional Brazilian grilling techniques. For about two hours, I stood alongside him as we prepared a mouthwatering lineup of meats and grilled fruits.
We cooked:
- Chicken hearts (a Brazilian delicacy!)
- Sausages
- Juicy pork and beef cuts
- Chicken
- Whole grilled pineapple
Our Churrasqueira in Action
A Full Cultural Experience
No Brazilian barbecue is complete without music, and we had an incredible soundtrack of Batucadas, Samba, and Bossa Nova playing throughout the day. It added so much energy and authenticity to the entire experience.
Meanwhile, my husband crafted Caipirinhas, Brazil’s national cocktail. He learned how to make them during our first trip in 2008, right after we visited a Cachaça distillery with my uncle. Naturally, we made a stop there again during this trip—because some traditions deserve to be relived.
At home in my own Churrasqueira
RECIPE: Grilled Picanha Steaks
Recipe by: Vanessa Niño
Picanha, also known as rump cap, is a favorite cut in Brazilian cuisine. Its thick fat cap helps it retain juiciness and imparts an unbeatable flavor. I found a beautiful Picanha roast at a local Brazilian store (sourced from Australia!) and put everything I learned from João into practice at home.
Ingredients:
- 1 Picanha roast, sliced into 1.5-inch steaks (about 3.75 cm)
- Maldon salt or Kosher salt, to taste
Preparation:
- Slice the Picanha roast into 1.5-inch steaks. Fold each steak in half into a C-shape, with the fat cap on the outside.
- Skewer each piece through a metal espeto (Brazilian skewer).
- Heat your grill to 500°F (260°C).
- Grill the skewers, flipping every 2–3 minutes to ensure even cooking.
- Cook to your preferred doneness—medium-rare is my go-to.
- Let the meat rest briefly, then slice directly off the skewer for an authentic Churrasco experience.
Staying Connected Through Food
Since coming back home, I’ve continued experimenting with Churrasco techniques and remain in touch with João. We often exchange recipes and ideas over Instagram—proof that food not only brings people together, but also keeps them connected, no matter the distance.
I’m already dreaming of our next trip to Brazil, where I’ll proudly show my family how far I’ve come since that unforgettable day by the grill.
Até logo, Brasil. I’ll be back soon!
My Churrasqueira
What Exactly Is a Churrasqueira?
(And Why You’ll Want One for Your Next BBQ)
If you’ve ever stumbled across the word Churrasqueira and wondered what it meant, you’re not alone. At first glance, it might sound like another name for a Santa Maria or asado-style grill—but it’s something a bit different and incredibly special.
A Churrasqueira is a traditional wood or charcoal brick grill, most commonly found in Brazil. Unlike some complex grill setups, this one keeps things refreshingly simple. It’s easy to configure for both direct and indirect heat, and adding more charcoal or wood mid-cook? No problem at all.
Now, let’s talk about the real magic: the Churrasco. That’s what Brazilians call a barbecue party, and the Churrasqueira is the star of the show. Skewers are the go-to grilling method—sometimes they’re rotated by hand, other times with a motor, but always with mouthwatering results.
The variety of meats you’ll find sizzling over the flames is enough to make any carnivore’s heart race: juicy cuts like Picanha (the iconic top sirloin cap), spicy sausages, tender chicken hearts, fall-off-the-bone ribs, and flavorful pork, all seasoned simply with salt, garlic, and fresh herbs. Fresh fruit is always a great addition to the grill, think pineapple, peaches or even strawberries.
And of course, no Churrasco is complete without a cold caipirinha or an ice-cold beer in hand. These aren’t just beverages—they’re part of the tradition.
Personally? I have a soft spot for skirt steak. Just a touch of salt, a blast of fire and smoke, and it’s absolute perfection.
So next time you’re thinking about firing up the grill, consider embracing the Brazilian way—with a Churrasqueira and a table full of friends. Trust me, you’ll never look back.
Woodfired Meals
When we built our oven, I knew that meals would be transformed into something special. I anticipated that I would be able to experience more authentic flavors in my Colombian and Brazilian dishes simply by adding fire.
Meats, vegetables, and potatoes all took on a flavor of their own, and I became fixated on achieving even more with ingredients I hadn’t tried before and techniques that were new to me. I began with more traditional methods that I could replicate in my home oven.
As I read and learned more, I started to experiment with techniques that were unfamiliar to me, such as vegetable charring, cooking meats over embers, and placing fish directly on the coals. The results were astonishing—the flavors were beyond anything I had ever tasted!
I learned I could char a pumpkin and turn it into chunks or blend it into a soup, and even though it is the same ingredient, the flavor profile of each preparation was unique.
RECIPE
Charred Pumpkin Cream
By: Vanessa Nino
Unlike its name suggests, this recipe contains no cream. You can prepare it in a wood-fired oven, on a wood-fired grill, or even in your home chimney! It’s simple and delicious. You can roast the seeds and use them as a garnish or enjoy them as an appetizer.
INGREDIENTS
– 2 large yellow onions
– 1 garlic clove
– 1 tablespoon olive oil
– 1 medium-sized pumpkin (such as sugar pumpkin)
– Salt, to taste
– 1 cup vegetable stock (more if the pumpkin is large and the mixture is too thick)
– 1 teaspoon smoked paprika
PREPARATION
- Preheat your oven to a medium-hot roasting temperature (about 575°F or 300°C).
- Peel the onions and trim the root ends. Place the onions and garlic clove on a large rectangle of aluminum foil. Drizzle olive oil over and around the onions.
- Enclose the onions in the foil by squeezing the sides tightly. You may leave the top open to allow the onions to caramelize slightly, which will add a nice smoky flavor to the cream.
- Roast the foil packets directly on the floor of the wood-fired oven opposite the fire, turning occasionally so all sides receive heat. The onions will be ready when a skewer inserted into them meets little resistance, which should take about 20 minutes.
- While the onions are roasting, place the whole pumpkin on an aluminum tray opposite the fire, keeping the onions closer to the door of the oven for easy access. Rotate the pumpkin every 10 minutes to ensure even charring. Cooking times will vary; the pumpkin is ready when it is completely charred and a knife inserted into it encounters no resistance. Remove it from the oven and allow it to cool.
- Once cooled, cut the pumpkin in half, remove the seeds (set them aside if you plan to roast them), and scoop out the flesh. Place the pumpkin flesh in a blender or food processor along with the roasted onion and garlic, then blend until smooth.
- Transfer the blended mixture to a Dutch oven or cast-iron pot. Add salt, vegetable stock, and smoked paprika, then cook until heated through.
- Serve immediately; you may garnish with roasted pumpkin seeds, roasted hot pepper flakes, and freshly chopped dill.
Sourdough Bread
In 2020, a global trend for home cooking emerged. Thanks to social media, we saw countless stories of people discovering their hidden passion for cooking or finally having the time to explore it. Suddenly, flour became a prized commodity, yeast was hard to find, and homes around the world were filled with the delightful aromas and flavors of freshly baked bread.
Among the various types of bread that gained popularity, sourdough stood out. I wasn’t immune to this trend and began experimenting with my own sourdough loaves. Some of my attempts were magnificent, while others… well, let’s just say I struggled with the patience required for sourdough.
I tend to prefer immediate gratification, and waiting 24 hours felt too long. After several tries, I put it aside but revisited it every Thanksgiving, managing to create some delicious loaves worthy of Instagram posts. However, I hadn’t quite mastered the art of sourdough.
This year, my husband decided to “try his luck” with this culinary delicacy, and I’m glad he did! Since January 2025, he has been baking, and every loaf he makes is perfect. He masters new flavors effortlessly—I should have asked him to take over this craft long ago! I have learned from him that patience is key! Photographed are some of the loaves he has created, and of course, while he bakes sourdough, I still make the occasional French baguette, traditional Colombian cassava bread (Pan de Yuca), or Brazilian cheese bread (Pão de Queijo) in my wood-fired oven!
Woodfired Life
Cooking with Fire
I am a home cook, wife, and mother, passionate about cooking over an open fire and sharing my experiences with others.
When my husband and I built our wood-fired oven in 2020, (with a lot of help from my father-in-law)I knew it wouldn’t just be a “pizza oven.” It became a way for me to showcase my passion for cooking, experiment with new recipes, and connect with others.
My oven has served all those purposes and more! We quickly added a wood-fired grill in 2021, and in 2023, we added a wood-fired smoker. The three pieces work together perfectly to create fabulous meals.
This blog is designed to encourage you to connect with me and other wood-fired oven owners. Let’s exchange recipes, cooking tips, photos, and more!
I hope you enjoy it and connect with me via Instagram
@plated.photography1 (with professional photographs)
@vanessanino4 (for an intimate look at my life by the fire)