Technique: Smoking


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.


Other names: Smoked, Smoke, smoking food
Translations: Smēķēšana, Rūkymas, Fumat, Pušenje, Hút thuốc lá, Palenie, Roken, धूम्रपान, Fumar, Курение, Κάπνισμα, تدخين, 흡연, Kouření, Пушење, Paghitid, 抽烟, De fumar, Kajenje, Fajčenie, Fumo, עישון, Rökning, Merokok, 喫煙, Tabagisme, Rauchen, Rygning, Røyking, De fumar, Куріння, Tupakointi, Пушене



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