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Smoking is the process of
Smoking is the process of flavoring
A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive that is used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of ...
, browning, cooking
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or Food safety, safe. Cooking techniques and ingredients vary widely, from ...
, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood.
In Europe
Europe is a continent located entirely in the Northern Hemisphere and mostly in the Eastern Hemisphere. It is bordered by the Arctic Ocean to the north, the Atlantic Ocean to the west, the Mediterranean Sea to the south, and Asia to the east ...
, alder
Alders are trees of the genus ''Alnus'' in the birch family Betulaceae. The genus includes about 35 species of monoecious trees and shrubs, a few reaching a large size, distributed throughout the north temperate zone with a few species ex ...
is the traditional smoking wood, but oak
An oak is a hardwood tree or shrub in the genus ''Quercus'' of the beech family. They have spirally arranged leaves, often with lobed edges, and a nut called an acorn, borne within a cup. The genus is widely distributed in the Northern Hemisp ...
is more often used now, and beech
Beech (genus ''Fagus'') is a genus of deciduous trees in the family Fagaceae, native to subtropical (accessory forest element) and temperate (as dominant element of Mesophyte, mesophytic forests) Eurasia and North America. There are 14 accepted ...
to a lesser extent. In North America
North America is a continent in the Northern Hemisphere, Northern and Western Hemisphere, Western hemispheres. North America is bordered to the north by the Arctic Ocean, to the east by the Atlantic Ocean, to the southeast by South Ameri ...
, hickory
Hickory is a common name for trees composing the genus ''Carya'', which includes 19 species accepted by ''Plants of the World Online''.
Seven species are native to southeast Asia in China, Indochina, and northeastern India (Assam), and twelve ...
, mesquite
Mesquite is a common name for some plants in the genera ''Neltuma'' and '' Strombocarpa'', which contain over 50 species of spiny, deep-rooted leguminous shrubs and small trees. They are native to dry areas in the Americas. Until 2022, these ge ...
, oak, pecan
The pecan ( , , ; ''Carya illinoinensis'') is a species of hickory native to the Southern United States and northern Mexico in the region of the Mississippi River.
The tree is cultivated for its seed primarily in the U.S. states of Georgia ( ...
, alder, maple
''Acer'' is a genus of trees and shrubs commonly known as maples. The genus is placed in the soapberry family Sapindaceae.Stevens, P. F. (2001 onwards). Angiosperm Phylogeny Website. Version 9, June 2008 nd more or less continuously updated si ...
, and fruit tree woods, such as apple
An apple is a round, edible fruit produced by an apple tree (''Malus'' spp.). Fruit trees of the orchard or domestic apple (''Malus domestica''), the most widely grown in the genus, are agriculture, cultivated worldwide. The tree originated ...
, cherry
A cherry is the fruit of many plants of the genus ''Prunus'', and is a fleshy drupe (stone fruit).
Commercial cherries are obtained from cultivars of several species, such as the sweet '' Prunus avium'' and the sour '' Prunus cerasus''. The na ...
, and plum
A plum is a fruit of some species in Prunus subg. Prunus, ''Prunus'' subg. ''Prunus'.'' Dried plums are often called prunes, though in the United States they may be labeled as 'dried plums', especially during the 21st century.
Plums are ...
, are commonly used for smoking. Other biomass
Biomass is a term used in several contexts: in the context of ecology it means living organisms, and in the context of bioenergy it means matter from recently living (but now dead) organisms. In the latter context, there are variations in how ...
besides wood can also be employed, sometimes with the addition of flavoring
A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive that is used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of ...
ingredients. Chinese tea-smoking uses a mixture of uncooked rice
Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...
, sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose
Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...
, and tea
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of '' Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and nor ...
, heated at the base of a wok.
Some North American ham and bacon
Bacon is a type of Curing (food preservation), salt-cured pork made from various cuts of meat, cuts, typically the pork belly, belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central in ...
makers smoke their products over burning corncob
A corncob, also called corn cob or cob of corn, is the hard core of an ear of maize, bearing the kernels, made up of the chaff, woody ring, and pith. Corncobs contain mainly cellulose, hemicellulose, and lignin.
However, during several instance ...
s. Peat
Peat is an accumulation of partially Decomposition, decayed vegetation or organic matter. It is unique to natural areas called peatlands, bogs, mires, Moorland, moors, or muskegs. ''Sphagnum'' moss, also called peat moss, is one of the most ...
is burned to dry and smoke the barley
Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ...
malt
Malt is any cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as "malting".
Malted grain is used to make beer, whisky, malted milk, malt vinegar, ...
used to make Scotch whisky and some beer
Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the ...
s. In New Zealand
New Zealand () is an island country in the southwestern Pacific Ocean. It consists of two main landmasses—the North Island () and the South Island ()—and List of islands of New Zealand, over 600 smaller islands. It is the List of isla ...
, sawdust from the native manuka (tea tree) is commonly used for hot- smoking fish. In Iceland
Iceland is a Nordic countries, Nordic island country between the Atlantic Ocean, North Atlantic and Arctic Oceans, on the Mid-Atlantic Ridge between North America and Europe. It is culturally and politically linked with Europe and is the regi ...
, dried sheep dung is used to cold-smoke fish
A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can ...
, lamb, mutton
Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, ''Ovis aries'', and generally divided into lamb, from sheep in their first year, hogget, from sheep in thei ...
, and whale.
Historically, farms in the Western world included a small building termed the "smokehouse
A smokehouse (North American) or smokery (British) is a building where meat or fish is curing (food preservation), cured with Smoking (cooking), smoke. The finished product might be stored in the building, sometimes for a year or more.polycyclic aromatic hydrocarbons, which may lead to an increased risk of some types of cancer; however, this association is still being debated.
Smoking can be done in four ways: cold smoking, warm smoking, hot smoking, and through the employment of a smoke flavoring, such as
The main characteristics of the offset smoker are that the cooking chamber is usually cylindrical in shape, with a shorter, smaller diameter cylinder attached to the bottom of one end for a firebox. To cook the meat, a small fire is lit in the firebox, where airflow is tightly controlled. The heat and smoke from the fire are drawn through a connecting pipe or opening into the cooking chamber.
The heat and smoke cook and flavor the meat before escaping through an exhaust vent at the opposite end of the cooking chamber. Most manufacturers' models are based on this simple but effective design, and this is what most people picture when they think of a "BBQ smoker". Even large capacity commercial units use this same basic design of a separate, smaller fire box and a larger cooking chamber.
The upright drum smoker (also referred to as an ugly drum smoker or UDS) is exactly what its name suggests: an upright steel drum that has been modified for the purpose of pseudo-indirect hot smoking. There are many ways to accomplish this, but the basics include the use of a complete steel drum, a basket to hold charcoal near the bottom, and a cooking rack (or racks) near the top, all covered by a vented lid of some sort. These smokers have been built using many different sizes of steel drums, such as , , and , but the most popular size is the common 55-gallon drum.
This design is similar to smoking with indirect heat due to the distance between the coals and the cooking racks, which is typically . The temperature is controlled by limiting the air intake at the bottom of the drum, and allowing a similar amount of exhaust out of vents in the lid. UDSs use their fuel very efficiently, and are flexible in their ability to produce proper smoking conditions with or without the use of a water pan or drip pan.
p. 9. is a variation of the upright drum smoker. It uses charcoal or wood to generate smoke and heat, and contains a water bowl between the fire and the cooking grates. The water bowl serves to maintain optimal smoking temperatures and also adds humidity to the smoke chamber. It also creates an effect in which the water vapor and smoke condense together, which adds flavor to smoked foods. In addition, the bowl catches any drippings from the meat that may cause a flare-up. Vertical water smokers are extremely temperature stable and require very little adjustment once the desired temperature has been reached. Because of their relatively low cost and stable temperature, they are sometimes used in barbecue competitions where propane and electric smokers are not allowed.
A
In this method the firebox is a narrow trench cut down a slope pointing into the prevailing wind. The middle part of the trench is covered over to make it into a tunnel. At the upper end of the trench is a vertical framework covered to form a chimney within which is placed the rack of foodstuff. At the lower
liquid smoke
Liquid smoke is a water-soluble yellow to red liquid used as a flavoring as a substitute for cooking with wood smoke while retaining a similar flavor. It can be used to flavor any meat or vegetable. It is available as pure condensed smoke from ...
. However, these methods of imparting smoke only affect the food surface, and are unable to preserve food, thus, smoking is paired with other microbial hurdles, such as chilling and packaging, to extend food shelf-life.
History
The smoking of food likely dates back to thePaleolithic
The Paleolithic or Palaeolithic ( years ago) ( ), also called the Old Stone Age (), is a period in human prehistory that is distinguished by the original development of stone tools, and which represents almost the entire period of human prehist ...
era. This process was later combined with pre-curing the food in salt or salty brine, resulting in a remarkably effective preservation process that was adapted and developed by numerous cultures around the world. Until the modern era, smoking was of a more "heavy duty" nature as the main goal was to preserve the food. Large quantities of salt were used in the curing process and smoking times were quite long, sometimes involving days of exposure.
The advent of modern transportation made it easier to transport food products over long distances and the need for the time and material intensive heavy salting and smoking declined. Smoking became more of a way to flavor than to preserve food. In 1939 a device called the Torry Kiln was invented at the Torry Research Station in Scotland. The kiln allowed for uniform mass-smoking and is considered the prototype for all modern large-scale commercial smokers. Although refinements in technique and advancements in technology have made smoking much easier, the basic steps involved remain essentially the same today as they were hundreds if not thousands of years ago.
by method of application
Cold smoking
Cold smoking differs from hot smoking in that it does not cook anything; when cold smoking is finished, the food is still raw. Smokehouse temperatures for cold smoking are typically between . In this temperature range, foods take on a smoked flavor, but remain relatively moist. Since cold smoking does not cook foods, meats should be fully cured before cold smoking. Cold smoking can be used as a flavor enhancer for items such ascheese
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...
or nuts, along with meats such as chicken
The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...
breasts, beef
Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...
, pork chops, salmon
Salmon (; : salmon) are any of several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the genera ''Salmo'' and ''Oncorhynchus'' of the family (biology), family Salmonidae, native ...
, scallop
Scallop () is a common name that encompasses various species of marine bivalve molluscs in the taxonomic family Pectinidae, the scallops. However, the common name "scallop" is also sometimes applied to species in other closely related famili ...
s, and steak
A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally Grilling, grilled or Pan frying, fried, and can be diced or cooked in sauce.
Steaks are most commonly cut from cattle (beefsteak), but can also ...
. The item is often hung in a dry environment first to develop a pellicle; it can then be cold smoked up to several days to ensure it absorbs the smoke flavor. Some cold smoked foods are baked, grilled, steamed, roasted, or sautéed before eating.
Cold smoking meats should not be attempted at home, according to the US National Center for Home Food Preservation: "Most food scientists cannot recommend cold-smoking methods because of the inherent risks."
Cold smoking meats should only be attempted by personnel certified in HACCP
Hazard analysis and critical control points, or HACCP (), is a systematic preventive approach to food safety from biological hazard, biological, chemical hazard, chemical, and physical hazards in production processes that can cause the finished ...
..to ensure that it is safely prepared.
Warm smoking
Warm smoking exposes foods to temperatures of .Hot smoking
Hot smoking cooks foods and simultaneously flavors them with smoke in a controlled environment such as a smoker oven or smokehouse. It requires consistent control of both the temperature of the food and the amount of smoke being applied to it. Some smokers have a heat source built into them, while others use the heat from a stove-top or oven. Like cold smoking, the item may be hung first to develop a pellicle; it is then smoked from 1 hour to as long as 24 hours. Although foods that have been hot smoked are often reheated or further cooked, they are typically safe to eat without further cooking. The temperature range for hot smoking is usually between . Foods smoked in this temperature range are usually fully cooked, but still moist and flavorful. At smoker temperatures hotter than , foods can shrink excessively, buckle, or even split. Smoking at high temperatures also reduces yield, as both moisture and fat are cooked away.Liquid smoke
Liquid smoke
Liquid smoke is a water-soluble yellow to red liquid used as a flavoring as a substitute for cooking with wood smoke while retaining a similar flavor. It can be used to flavor any meat or vegetable. It is available as pure condensed smoke from ...
, a product derived from smoke compounds in water, is applied to foods through spraying or dipping.
Smoke roasting
Smoke-roasting refers to any process that has the attributes of both roasting and smoking. This smoking method is sometimes referred to as barbecuing or pit-roasting. It may be done in a smoke-roaster, a closed wood-fired oven, or a barbecue pit, any smoker that can reach above , or in a conventional oven by placing a pan filled with hardwood chips on the floor of the oven so that the chips can smolder and produce a smoke-bath. InNorth America
North America is a continent in the Northern Hemisphere, Northern and Western Hemisphere, Western hemispheres. North America is bordered to the north by the Arctic Ocean, to the east by the Atlantic Ocean, to the southeast by South Ameri ...
, this smoking method is commonly referred to as "barbecuing", "pit baking", or "pit roasting".
Types of Fuel
Wood smoke
Hardwood
Hardwood is wood from Flowering plant, angiosperm trees. These are usually found in broad-leaved temperate and tropical forests. In temperate and boreal ecosystem, boreal latitudes they are mostly deciduous, but in tropics and subtropics mostl ...
s are made up mostly of three materials: cellulose
Cellulose is an organic compound with the chemical formula, formula , a polysaccharide consisting of a linear chain of several hundred to many thousands of glycosidic bond, β(1→4) linked glucose, D-glucose units. Cellulose is an important s ...
, hemicellulose
A hemicellulose (also known as polyose) is one of a number of heteropolymers (matrix polysaccharides), such as arabinoxylans, present along with cellulose in almost all embryophyte, terrestrial plant cell walls. Cellulose is crystalline, strong, an ...
, and lignin
Lignin is a class of complex organic polymers that form key structural materials in the support tissues of most plants. Lignins are particularly important in the formation of cell walls, especially in wood and bark, because they lend rigidit ...
. Cellulose and hemicellulose are the basic structural material of the wood cells; lignin acts as a kind of cell-bonding glue. Some softwood
Scots pine, a typical and well-known softwood
Softwood is wood from gymnosperm trees such as conifers. The term is opposed to hardwood, which is the wood from angiosperm trees. The main differences between hardwoods and softwoods is that the sof ...
s, especially pine
A pine is any conifer tree or shrub in the genus ''Pinus'' () of the family Pinaceae. ''Pinus'' is the sole genus in the subfamily Pinoideae.
''World Flora Online'' accepts 134 species-rank taxa (119 species and 15 nothospecies) of pines as cu ...
s and fir
Firs are evergreen coniferous trees belonging to the genus ''Abies'' () in the family Pinaceae. There are approximately 48–65 extant species, found on mountains throughout much of North and Central America, Eurasia, and North Africa. The genu ...
s, hold significant quantities of resin
A resin is a solid or highly viscous liquid that can be converted into a polymer. Resins may be biological or synthetic in origin, but are typically harvested from plants. Resins are mixtures of organic compounds, predominantly terpenes. Commo ...
, which produces a harsh-tasting soot when burned; these woods are not often used for smoking.
Cellulose and hemicellulose are aggregate sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose
Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...
molecules; when burnt, they effectively caramelize, producing carbonyl
In organic chemistry, a carbonyl group is a functional group with the formula , composed of a carbon atom double bond, double-bonded to an oxygen atom, and it is divalent at the C atom. It is common to several classes of organic compounds (such a ...
s, which provide most of the color components and sweet, flowery, and fruity aromas. Lignin, a highly complex arrangement of interlocked phenolic molecules, also produces a number of distinctive aromatic elements when burnt, including smoky, spicy, and pungent compounds such as guaiacol, phenol
Phenol (also known as carbolic acid, phenolic acid, or benzenol) is an aromatic organic compound with the molecular formula . It is a white crystalline solid that is volatile and can catch fire.
The molecule consists of a phenyl group () ...
, and syringol
Syringol is the organic compound with the formula HO(CH3O)2C6H3. The molecule is a phenol, with methoxy groups in the flanking (2 and 6) positions. It is the symmetrically dimethylated derivative of pyrogallol. It is a colorless solid, alth ...
, and sweeter scents such as the vanilla
Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primarily obtained from pods of the flat-leaved vanilla (''Vanilla planifolia, V. planifolia'').
''Vanilla'' is not Autogamy, autogamous, so pollination ...
-scented vanillin
Vanillin is an organic compound with the molecular formula . It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the ethanolic extract of the vanilla bean. Synthetic vanillin ...
and clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or Aroma compound, fragrance in fin ...
-like isoeugenol. Guaiacol is the phenolic compound most responsible for the "smoky" taste, while syringol is the primary contributor to smoky aroma. Wood also contains small quantities of protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metab ...
s, which contribute roasted flavors. Many of the odor compounds in wood smoke, especially the phenolic compounds, are unstable, dissipating after a few weeks or months.
A number of wood smoke compounds act as preservatives. Phenol and other phenolic compounds in wood smoke are both antioxidant
Antioxidants are Chemical compound, compounds that inhibit Redox, oxidation, a chemical reaction that can produce Radical (chemistry), free radicals. Autoxidation leads to degradation of organic compounds, including living matter. Antioxidants ...
s, which slow rancidification
Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids.
When these processes ...
of animal fats, and antimicrobial
An antimicrobial is an agent that kills microorganisms (microbicide) or stops their growth (bacteriostatic agent). Antimicrobial medicines can be grouped according to the microorganisms they are used to treat. For example, antibiotics are used aga ...
s, which slow bacterial growth. Other antimicrobial
An antimicrobial is an agent that kills microorganisms (microbicide) or stops their growth (bacteriostatic agent). Antimicrobial medicines can be grouped according to the microorganisms they are used to treat. For example, antibiotics are used aga ...
s in wood smoke include formaldehyde
Formaldehyde ( , ) (systematic name methanal) is an organic compound with the chemical formula and structure , more precisely . The compound is a pungent, colourless gas that polymerises spontaneously into paraformaldehyde. It is stored as ...
, acetic acid
Acetic acid , systematically named ethanoic acid , is an acidic, colourless liquid and organic compound with the chemical formula (also written as , , or ). Vinegar is at least 4% acetic acid by volume, making acetic acid the main compone ...
, and other organic acids, which give wood smoke a low pH—about 2.5. Some of these compounds are toxic to people as well, and may have health effects in the quantities found in cooking applications.
Since different species of trees have different ratios of components, various types of wood do impart a different flavor to food. Another important factor is the temperature at which the wood burns. High-temperature fires see the flavor molecules broken down further into unpleasant or flavorless compounds. The optimal conditions for smoke flavor are low, smoldering temperatures between . This is the temperature of the burning wood itself, not of the smoking environment, which uses much lower temperatures. Woods that are high in lignin content tend to burn hot; to keep them smoldering requires restricted oxygen
Oxygen is a chemical element; it has chemical symbol, symbol O and atomic number 8. It is a member of the chalcogen group (periodic table), group in the periodic table, a highly reactivity (chemistry), reactive nonmetal (chemistry), non ...
supplies or a high moisture content. When smoking using wood chips or chunks, the combustion temperature is often raised by soaking the pieces in water before placing them on a fire.
Types of smokers
Offset
The main characteristics of the offset smoker are that the cooking chamber is usually cylindrical in shape, with a shorter, smaller diameter cylinder attached to the bottom of one end for a firebox. To cook the meat, a small fire is lit in the firebox, where airflow is tightly controlled. The heat and smoke from the fire are drawn through a connecting pipe or opening into the cooking chamber.
The heat and smoke cook and flavor the meat before escaping through an exhaust vent at the opposite end of the cooking chamber. Most manufacturers' models are based on this simple but effective design, and this is what most people picture when they think of a "BBQ smoker". Even large capacity commercial units use this same basic design of a separate, smaller fire box and a larger cooking chamber.
Upright drum
The upright drum smoker (also referred to as an ugly drum smoker or UDS) is exactly what its name suggests: an upright steel drum that has been modified for the purpose of pseudo-indirect hot smoking. There are many ways to accomplish this, but the basics include the use of a complete steel drum, a basket to hold charcoal near the bottom, and a cooking rack (or racks) near the top, all covered by a vented lid of some sort. These smokers have been built using many different sizes of steel drums, such as , , and , but the most popular size is the common 55-gallon drum.
This design is similar to smoking with indirect heat due to the distance between the coals and the cooking racks, which is typically . The temperature is controlled by limiting the air intake at the bottom of the drum, and allowing a similar amount of exhaust out of vents in the lid. UDSs use their fuel very efficiently, and are flexible in their ability to produce proper smoking conditions with or without the use of a water pan or drip pan.
Vertical water
A vertical water smoker (also referred to as a bullet smoker because of its shape)Backyard Grilling: For Your Grill, Smoker, Turkey Fryer and More – Kate Fiduccia, Teresa Marronep. 9. is a variation of the upright drum smoker. It uses charcoal or wood to generate smoke and heat, and contains a water bowl between the fire and the cooking grates. The water bowl serves to maintain optimal smoking temperatures and also adds humidity to the smoke chamber. It also creates an effect in which the water vapor and smoke condense together, which adds flavor to smoked foods. In addition, the bowl catches any drippings from the meat that may cause a flare-up. Vertical water smokers are extremely temperature stable and require very little adjustment once the desired temperature has been reached. Because of their relatively low cost and stable temperature, they are sometimes used in barbecue competitions where propane and electric smokers are not allowed.
Propane
A propane
Propane () is a three-carbon chain alkane with the molecular formula . It is a gas at standard temperature and pressure, but becomes liquid when compressed for transportation and storage. A by-product of natural gas processing and petroleum ref ...
smoker is designed to allow the smoking of meat in a somewhat more temperature controlled environment. The primary differences are the sources of heat and of the smoke. In a propane smoker, the heat is generated by a gas burner directly under a steel or iron box containing the wood or charcoal that provides the smoke. The steel box has few vent holes, on the top of the box only. By starving the heated wood of oxygen, it smokes instead of burning. Any combination of woods and charcoal may used. This method uses much less wood but does require propane fuel.
Smoke box
This more traditional method uses a two-box system: a fire box and a food box. The fire box is typically adjacent or under the cooking box, and can be controlled to a finer degree. The heat and smoke from the fire box exhausts into the food box, where it is used to cook and smoke the meat. These may be as simple as an electric heating element with a pan of wood chips placed on it, although more advanced models have finer temperature controls.Electric smokers
The most convenient of the various types of smokers are the insulated electric smokers. These devices house a heating element that can maintain temperatures ranging from that required for a cold smoke all the way up to with little to no intervention from the user. Although wood chunks, pellets, and even in some cases automatically fed wood pucks are used to generate smoke, the amount of flavor obtained is less than traditional wood or charcoal smokers.Trench
In this method the firebox is a narrow trench cut down a slope pointing into the prevailing wind. The middle part of the trench is covered over to make it into a tunnel. At the upper end of the trench is a vertical framework covered to form a chimney within which is placed the rack of foodstuff. At the lower upwind
In geography and seamanship, windward () and leeward () are directions relative to the wind. Windward is ''upwind'' from the point of reference, i.e., towards the direction from which the wind is coming; leeward is ''downwind'' from the point o ...
end of the trench is lit a small smokey fire, and sustained day and night until the foodstuff is cured.
Commercial smokehouse
Commercialsmokehouse
A smokehouse (North American) or smokery (British) is a building where meat or fish is curing (food preservation), cured with Smoking (cooking), smoke. The finished product might be stored in the building, sometimes for a year or more.
Smoke is both an
Some of the more common smoked foods and beverages include:
; Beverages
*''
antimicrobial
An antimicrobial is an agent that kills microorganisms (microbicide) or stops their growth (bacteriostatic agent). Antimicrobial medicines can be grouped according to the microorganisms they are used to treat. For example, antibiotics are used aga ...
and antioxidant
Antioxidants are Chemical compound, compounds that inhibit Redox, oxidation, a chemical reaction that can produce Radical (chemistry), free radicals. Autoxidation leads to degradation of organic compounds, including living matter. Antioxidants ...
, but it is insufficient for preserving food because it does not penetrate far into meat or fish; therefore, if the food is to be preserved, smoking is typically combined with salt-curing or drying
Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products. To be consider ...
.
Smoking is especially useful for oily fish, as its antioxidant
Antioxidants are Chemical compound, compounds that inhibit Redox, oxidation, a chemical reaction that can produce Radical (chemistry), free radicals. Autoxidation leads to degradation of organic compounds, including living matter. Antioxidants ...
properties inhibit surface fat rancidification
Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids.
When these processes ...
and delay oxygen
Oxygen is a chemical element; it has chemical symbol, symbol O and atomic number 8. It is a member of the chalcogen group (periodic table), group in the periodic table, a highly reactivity (chemistry), reactive nonmetal (chemistry), non ...
from reaching the interior fat and degrading it. Some heavily salted, long-smoked fish can keep without refrigeration for weeks or months.
Artificial smoke flavoring (such as liquid smoke
Liquid smoke is a water-soluble yellow to red liquid used as a flavoring as a substitute for cooking with wood smoke while retaining a similar flavor. It can be used to flavor any meat or vegetable. It is available as pure condensed smoke from ...
) can be purchased to mimic smoking's flavor, but such products have no preservative qualities.
Competitive smoking
Competitive BBQ smoking is becoming increasingly popular, especially in the southern United States, where BBQ enthusiasts come together over a weekend to cook various cuts of meat such as a whole hog or a beef brisket. Organisations such as Kansas City Barbeque Society run competitions all over America.Health concerns
Regularly consumingsmoked meat
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic, Paleolithic Era. Smoking adds Flavor (taste), flavor, improves the appearance of meat through the Maillard reaction, and ...
s and fish
A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can ...
may increase the risk of several types of cancer
Cancer is a group of diseases involving Cell growth#Disorders, abnormal cell growth with the potential to Invasion (cancer), invade or Metastasis, spread to other parts of the body. These contrast with benign tumors, which do not spread. Po ...
.
List of smoked foods and beverages
Some of the more common smoked foods and beverages include:
; Beverages
*''Lapsang souchong
Lapsang souchong (; ) or Zhengshan xiaozhong (, 'Proper Mountain Small Varietal') is a black tea consisting of leaves that are smoke-dried over a pinewood fire. This smoking is accomplished either as a cold smoke of the raw leaves as they are ...
'' tea
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of '' Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and nor ...
leaves are smoked and dried over pine or cedar fires
*Malt
Malt is any cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as "malting".
Malted grain is used to make beer, whisky, malted milk, malt vinegar, ...
beverages
**The malt used to make whisky
Whisky or whiskey is a type of liquor made from Fermentation in food processing, fermented grain mashing, mash. Various grains (which may be Malting, malted) are used for different varieties, including barley, Maize, corn, rye, and wheat. Whisky ...
** Rauchbier (smoked beer)
** Grodziskie (smoked beer)
* Maté, in the traditional preparation yerba mate
Yerba mate or yerba maté (), ''Ilex paraguariensis'', is a plant species of the holly genus native to South America. It was named by the French botanist Augustin Saint-Hilaire. The leaves of the plant can be steeped in hot water to make a bev ...
leaves are smoked
;Fruit and vegetables
*Capsicum
''Capsicum'' () is a genus of flowering plants in the Solanum, nightshade family Solanaceae, native to the Americas, cultivated worldwide for their edible fruit, which are generally known as "peppers" or "capsicum". Chili peppers grow on five s ...
s: chipotles (smoked, ripe jalapeño
The jalapeño ( , , ) is a medium-sized chili pepper Fruit, pod type cultivar of the species ''Capsicum annuum''. A mature jalapeño chili is long and wide, and hangs down from the plant. The pungency of jalapeño peppers varies, but is usual ...
s), paprika
Paprika is a spice made from dried and ground red peppers, traditionally ''capsicum annuum''. It can have varying levels of Pungency, heat, but the peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce ...
*Prune
A prune is a dried plum, most commonly from the European plum (''Prunus domestica'') tree. Not all plum species or varieties can be dried into prunes. Use of the term ''prune'' for fresh plums is obsolete except when applied to varieties of ...
s (dried plum
A plum is a fruit of some species in Prunus subg. Prunus, ''Prunus'' subg. ''Prunus'.'' Dried plums are often called prunes, though in the United States they may be labeled as 'dried plums', especially during the 21st century.
Plums are ...
s) can be smoked while drying
*''Wumei'' are smoked plum
A plum is a fruit of some species in Prunus subg. Prunus, ''Prunus'' subg. ''Prunus'.'' Dried plums are often called prunes, though in the United States they may be labeled as 'dried plums', especially during the 21st century.
Plums are ...
fruits
*''Iburi-gakko'' are a smoked daikon
Daikon 大根 (だいこん) or mooli, (مولی) ''Raphanus sativus'' var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia ...
pickle from Akita Prefecture
is a Prefectures of Japan, prefecture of Japan located in the Tōhoku region of Honshu.Nussbaum, Louis-Frédéric. (2005). "Provinces and prefectures" in ; "Tōhoku" in . Its population is estimated 915,691 as of 1 August 2023 and its geographi ...
, Japan
Japan is an island country in East Asia. Located in the Pacific Ocean off the northeast coast of the Asia, Asian mainland, it is bordered on the west by the Sea of Japan and extends from the Sea of Okhotsk in the north to the East China Sea ...
;Meat, fish, and cheese
*Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...
** Pastrami (pickled, spiced and smoked beef
Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...
brisket)
*Pork
Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE.
Pork is eaten both freshly cooke ...
**Bacon
Bacon is a type of Curing (food preservation), salt-cured pork made from various cuts of meat, cuts, typically the pork belly, belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central in ...
** Ham
**Bakkwa
Bakkwa, also known as ròugān, is a Chinese cuisine, Chinese salty-sweet dried meat product similar to jerky.
Bakkwa is made with a meat preservation and preparation technique originating from China. The general method of production has remaine ...
*Turkey
Turkey, officially the Republic of Türkiye, is a country mainly located in Anatolia in West Asia, with a relatively small part called East Thrace in Southeast Europe. It borders the Black Sea to the north; Georgia (country), Georgia, Armen ...
*Chicken
The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...
*Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.
...
**Salami
Salami ( ; : ''salame'') is a ''salume'' consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature fo ...
*Jerky
Jerky is lean trimmed meat strips which are Food drying, dehydrated to prevent Food spoilage, spoilage and seasoned to varying degrees. Normally, this drying includes the addition of salt to prevent Microorganism, microbial growth through o ...
*Fish
A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can ...
** Eel popular in eastern/northern Europe
** Traditional Grimsby smoked fish (cod and haddock)
**Haddock
The haddock (''Melanogrammus aeglefinus'') is a saltwater ray-finned fish from the Family (biology), family Gadidae, the true cods. It is the only species in the Monotypy, monotypic genus ''Melanogrammus''. It is found in the North Atlantic Oce ...
and Arbroath smokies (haddock)
**Buckling
In structural engineering, buckling is the sudden change in shape (Deformation (engineering), deformation) of a structural component under Structural load, load, such as the bowing of a column under Compression (physics), compression or the wrin ...
, kippers and bloater (herring)
**Salmon
Salmon (; : salmon) are any of several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the genera ''Salmo'' and ''Oncorhynchus'' of the family (biology), family Salmonidae, native ...
**Mackerel
Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment.
...
**Bivalves including oyster
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but no ...
s and mussel
Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and Freshwater bivalve, freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other ...
s.
*Egg
An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the ...
( eggs and fish eggs)
*Cheese
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...
** Adyghe Qwaye (Circassian)
** Gouda
** Gruyère
** Oscypek
;Other proteins
* Nuts
*Tofu
or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in Chin ...
;Spices
*Paprika
Paprika is a spice made from dried and ground red peppers, traditionally ''capsicum annuum''. It can have varying levels of Pungency, heat, but the peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce ...
*Salt
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...
See also
* Braising *Canning
Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, although under ...
* Drying
Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products. To be consider ...
* Jerky
Jerky is lean trimmed meat strips which are Food drying, dehydrated to prevent Food spoilage, spoilage and seasoned to varying degrees. Normally, this drying includes the addition of salt to prevent Microorganism, microbial growth through o ...
* List of dried foods
This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when d ...
* List of sausage dishes
This is a list of notable sausage dishes, in which sausage is used as a primary ingredient or as a significant component of a dish.
Sausage dishes
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* K ...
* List of sausages
* List of smoked foods
This is a list of smoked foods. Smoking (cooking), Smoking is the process of seasoning, flavoring, cooking, or food preservation, preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoke ...
* Smoked fish
* Smoked meat
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic, Paleolithic Era. Smoking adds Flavor (taste), flavor, improves the appearance of meat through the Maillard reaction, and ...
References
Further reading
*External links
{{Authority control Barbecue Cooking techniques Food preservation Culinary terminology