Smoking foods for preservation was an important technique as early as the eighteenth century, today it is a delicious way to add flavor to a wide variey of foods.
Smoking foods for preservation was an important technique as early as the eighteenth century and was a necessary method prior to refrigeration and canning. Today smoking is not primarily a way of preserving but a method for adding a delicious smoky flavor to food.
FOODS TO SMOKE
Try smoking all different cuts of beef and lamb. Wild game is also a popular smoked food using pheasants, duck, venison, elk or even buffalo. Pork, chicken, and turkey are easy meat to obtain as well as all types or fish fillets or whole. Vegetables are also delicious smoked, try winter squash, onions, bell peppers, tomatoes, corn, garlic or eggplant smoked with apple, hickory, cherry or mesquite wood chips.
HOW DOES SMOKING WORK?
The scientific background of smoking food is a process in which the fat and water-soluble molecules, steam and other particles are released from burning wood and left on the food. The food absorbs the smoke flavors while at the same time the smoke dries out the food, removes the moisture and concentrates the foods flavor.
COLD SMOKING
There are two methods of smoking, cold smoking and smoke cooking. Cold smoking does not actually cook food but rather dries it out in the century old manner that was accomplished in a smokehouse. Traditionally high salted meats were smoked for days and weeks between 90 and 130 degrees farenheight. The high salt content would discourage mold and bacteria.
SMOKE COOKING
Also known as hot smoking, this cooking method is obtained using a higher temperature between 150 - 250 degree's farenheight. Smokers consist of a metal box or cylinder with a heating element on the bottom. Food is held on racks or hooks and hardwood chips like Mesquite, Hickory and Apple woods are used to add flavor to the food.
WATER SMOKER
Probably the most versatile and popular cooking smoker used today is the water smoker. It is available in gas or electric models. Foods smoked in this method will turn out very moist and tender and will not develop the outer crust that dry smokers produce.
Start your charcoal briquettes in a charcoal chimney and place them in the bottom grill when ready. There is a tray of hot liquid under the food and a side door can be opened to add moist weed chunks to the smoker. The smoke will circulate and vents will need to be adjusted to keep the temperature between 170 degrees and 250 degree's fareinheight. If the temperature drops, open vents for the oxygen to get the fire going again or add more briquettes. The water pan should always be at least half way full and you will need to add more hot water about every 4 hours.
Use a meat thermometer to check the food by inserting it in the thickest part of the food. Your water smoker should come with a cooking chart that will let you know what temperature is necessary for cooking various foods.
WOODS FOR SMOKING
Most hardwood produce a good smoke flavor where softwoods give off a pitch that coats foods with a thick sticky film. Be careful not to use pre-treated construction woods or left over garden clippings that could have remaining pesticides on them that could let off poisonous gasses. Oleander is also grown in many yards and is highly toxic and can be fatal if burned.
Different woods can give a different flavor to certain foods when smoked. Although much is according to personal taste, smokers' instruction manuals and recipe books will offer a guide on which wood works the best with a variety of meats and vegetables.
