Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, Rauchbier, and lapsang souchong tea are also smoked.
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Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, Rauchbier, and lapsang souchong tea are also smoked.
Historically, farms in the western world included a small building termed the smokehouse where meats could be smoked and stored. This was generally well-separated from other buildings both because of the fire danger and because of the smoke emanations. The buccan is a smoking device used by some aboriginal Americans.
Hot smoking, smoke-roasting and cold smoking
"Hot smoking" exposes the foods to smoke and heat in a controlled environment. Although we often reheat or cook foods that have been hot smoked, they are typically safe to eat without further cooking. Hams and ham hocks are fully cooked once they are properly smoked. Hot smoking occurs within the range of 165°F/74°C to 185°F/85°C. Within this temperature range, foods are fully cooked, moist, and flavorful. If the smoker is allowed to get hotter than 185°F, the foods will shrink excessively, buckle, or even split. Smoking at high temperatures also reduces yield, as both moisture and fat are "cooked" away.
"Smoke-roasting" refers to any process that has the attributes of both roasting and smoking. This smoking method is sometimes referred to as "barbecuing" or "pit-roasting". It may be done in a smoke-roaster, closed wood-fired oven or barbecue pit, any smoker that can reach above 250°F/121°C, or in a conventional oven by placing a pan filled with hardwood chips on the floor of the oven so the chips smolder and produce a smokebath. However, this should only be done in a well-ventilated area to prevent carbon monoxide poisoning.
"Cold smoking" can be used as a flavor enhancer for items such as pork chops, beef steaks, chicken breasts, salmon and scallops. The item can be cold-smoked for a short-period, just long enough to give a touch of flavor. Such foods are ready to be finished to order by such cooking methods as grilling, sauteing, baking, and roasting, or they may be hot smoked to the appropriate doneness for an even deeper smoked flavor. Smokehouse temperatures for cold smoking should be maintained below 100°F/38°C. In this temperature range, foods take on a rich, smokey flavor, develop a deep mahogany color, and tend to retain a relatively moist texture. They are not cooked as a result of the smoking process, however.
