Transcript Smoking.ppt

SMOKING
2 TYPES
Cold



Used to add flavor –
does not
denature/cook
product.
40 – 100 degrees.
Further cooking may
be needed.
Hot



Exposes product to
heat and smoke.
140 – 185 degrees.
A hotter temperature
may shrink product
excessively.
Smokers Must Have
a)
b)
c)
d)
Heat source (flame to produce heat)
A smoke source, (bin for wood)
A smoke chamber, (food is exposed).
Circulation and ventilation, (air to move
around / air to escape).
Woods





Hickory
Oak
Cherry
Walnut
Chestnut




Apple
Mesquite
Citrus woods
Alder
Woods To Avoid
Pine and other soft woods.
(They burn too quickly and release tar).

Other Options





Tea
Herbs
Whole spices
Fruit Peels (apple & citrus)
Nut shells