Technique: Smoking
About
Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning wood, tea leaves, or other plant materials.
Types of Smoking:
Hot Smoking- this exposes food to heat and smoke in a controlled environment. Hot smoking occurs within the range of 165 °F (74 °C) to 185 °F (85 °C). Foods that have been hot smoked are often cooked or reheated later, they are fully cooked when properly smoked
Smoke roasting- sometimes referred to as "barbecuing or pit roasting". The food is roasted and smoked at the same time. This is usually done for several hours at temperatures of 225° - 250° F (105° - 120° C)
Cold Smoking- this exposes food to smoke in a low-medium heat, below 100° F (38° C) smokehouse. This adds flavor to the food but doesn't necessarily cook them.
