Grills

Garden Smoker

What is involved in smoking in an electric smoker? Before we choose the right device, we need to precisely understand what smoking is. It is nothing more than enveloping food products (e.g., sausages, pieces of meat, poultry, fish, cheeses, seafood) in smoke. The process of smoking uses hydrated smoke aerosol. There are two basic types of smoking: - Cold smoking, which occurs at temperatures from 18 to 28°C. It lasts several hours, and the exact time depends on the type of product being prepared. During this process, thin smoke is used. The main intention of cold smoking is to extend the shelf life of the food product. It is crucial that this happens without loss of mass, taste, aroma, or color. - Hot smoking, which takes place at temperatures from 28 to 80°C and above. The process occurs in a very short time, ranging from several minutes to one hour. During hot smoking, dense smoke is used. In this case, the goal is to extend the shelf life of the product while preserving its taste, color, and aroma. However, there may be greater weight loss in this process. It is important to realize that smoking also occurs in the presence of steam. It is this steam that colors the product. The duration of the process depends on how moist the mixture enveloping the smoked product is. However, we must remember that too much humidity can lead to dullness and greyness of the product, which is not a desirable phenomenon.

Category

Grills

Supplier

GROS JERZY GROBAREK

Country

Poland