What is FOOD SMOKING ?

There are 2 types of Food Smoking, Cold & Hot Smoking: 

Cold smoking is done at a low temperature and is not intended to actually cook the product.

The meat or fish is held in an unheated chamber and smoke is funneled through from a fire box.

Wood dust or pellets work best for cold smoking, as they will smolder and smoke at a lower temperature.

Hot smoking is a technique where the meat is held directly above or in the same enclosure as the wood, so it cooks as it smokes.

Hot-Smoked items tend to have a firmer, drier texture, making temperature, timing and moisture control essential.

Optimal temperature for hot smoking is around 212°F; low heat and slow cooking are the keys to success. 

The low temperature gives the smoke enough time to sink in and naturally tenderize the meat. Slow cooking gives the natural fibers in meat time to break down and become tender.

Science Behind Smoking ( SBS )

Smoke is created by the process of combustion. When you light a grill you are creating combustion, which is just the reaction of oxygen when it hits fuel, but combustion is what creates smoke.

Depending on the heat source, coal, wood, gas or pellet, the flavor of the smoke changes because each fuel source produces its own unique combination.

Technically, it's a bunch of tiny particles floating around in a mixture of water vapor and gasses.

When wood burns it produces a certain chemical which hits the meat and dissolves losing its oxygen molecules.

Once it loses its oxygen, it becomes acidic, and it tries to find something new to connect with to create more stability.

What it finds in the meat is myoglobin; myoglobin attracts the acid and pulls it into the meat, this makes the meat take on those delicious smoky flavors from the wood chips placed on the charcoal.

Wood flavor to choose ?

Here are some of the best and most common woods used for smoking and when to use them:

Alder: Natural sweetness and delicate flavor. Typically pairs well with fish, poultry, pork and light meats. Commonly used to smoke salmon.

Apple: Sweet and fruity taste, mild. Works best with ham, fish and poultry.

Hickory: The king of woods used in the Southern BBQ belt. A strong and pungent wood with a smoky, bacon-like flavor. Best with ribs and red meat.

Maple: Sweet and light tasting; has a tendency to darken the color of the meat. Works well when balanced with oak, apple or alder. Used for poultry and ham.

Mesquite: Great care must be taken when using this wood or the flavor can be overpowering. Best avoided with larger cuts that require a prolonged smoking time. The wood is oily in nature, tends to pop embers and burns hot and fast. Best used in tandem with another type of wood.

Pecan: Belongs to the hickory family, therefore similar in flavor. Fruity flavored and pungent, so use sparingly. Pecan burns cooler then most woods, which makes it ideal for larger cuts.

Oak: Good choice for larger cuts that require longer smoking periods. Produces a good strong smoke flavor that’s not overpowering. Ideal for beef brisket. Varieties include red oak, which is sweeter, and white oak, which burns longer.

Cherry: Good with beef and pork; tends to turn meat a rich mahogany color. Best used in conjunction with hickory, oak, pecan or alder.

Grapevine cuttings: Nice for fish, poultry and light beef cuts. The effect can also be achieved by soaking wood chips in inexpensive wine.

Each type of meat has its own safe cooking temperature, so it's imperative to use thermometers to monitor temperatures, more information can be found online. 

Before you Smoke the meat, you need to Marinate :)

Some recipes advise marinating meat and poultry for several hours or days, either to tenderize or add flavor. 

Note that acid in the marinade breaks down connective tissue in meats.

Always marinate food in the refrigerator, not on the counter. 

If some of the marinade is to be used for basting during smoking or as a sauce on the cooked food, reserve a portion of the marinade.

Don't put raw meat or poultry in it. Don't reuse the marinade from raw meat or poultry on cooked food unless it's boiled first to destroy any harmful bacteria.

Street Smoker Lebanon specialized in Hot Smoking Food hopes you have enjoyed the Bio of Smoking Food, kindly refer also to multiple online sources for more knowledge on how to smoke your food for better results and delicious taste !