If someone suggests to you that you should take up smoking as a hobby, it may be that they’re not talking about cigarettes at all, but the process of smokers, which is used to add flavor to foods. Hot smokers ensure that the smoke coming from the burned material is still hot as it passes over the meat. Just as when you steam vegetables, the heat carried in the air will cook the food, while the smoke will impart flavors.

When you cold smoke something, you place it in an enclosure that is kept separate from the fire. Contrary to the name of the technique, this often requires that the food is kept at room temperature. When combined with salting and curing meat, using smokers results in foods that, instead of being highly perishable, can instead be kept for very long periods of time.

This entry was posted on Friday, February 23rd, 2007 at 10:22 am and is filed under smokers. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.