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