Food and beverages can be infused with the flavour of smoke using a variety of smoking processes. Typical strategies include:
- Cold smoking: This technique includes smoking food for several hours at a low temperature (below 100°F) to impart smoky flavour without cooking it.
- Hot smoking: This technique involves cooking food while imparting smoke flavour by smoking it at a higher temperature (about 225°F).
- Smoke roasting: To add taste food is roasted in an oven or on a grill while being exposed to smoke.
- Smoky infusion: To impart a smoke flavour to a marinade or cooking liquid add liquid smoke to the mixture.
- Wood chips and sawdust: can be used to add taste by producing smoke on a gas or charcoal grill or smoker.
- Using a smoking pistol to inject smoke into a closed container such a cocktail shaker to give beverages a smoky flavour
In general smoking is a method that has been used for ages to flavour and preserve food. Choosing the proper wood for the food you’re smoking is the most crucial part of smoking.
