What are the fundamentals of smoking?

Smoking is a method of cooking with indirect low heat & smoke over a long period of time, which changes the aroma and/or texture of ingredients. Smoking is commonly used to transform tough cuts of meat by rendering their tough collagen & fat into soft gelatin and an unctuous texture. Other times, smoking can be just a quick process to add flavor.

How does smoke add flavor?

• Wood smoke contains hundreds of microscopic flavor molecules that attach to the wet surface of ingredients.

Note: The smoke ring is nitric oxide (NO) from the wood smoke reacting with the meat's myoglobin, allowing the outer portion of a cut to hold onto its red color even when cooked. While this is prized in BBQ communities, it is mostly a cosmetic SIGHT.

🍳 Kitchen Tool: Smoker

🔥 Heat Type: Convection

🌡️ Air Temperature: 180-275°F/82-135°C

🧪 Food Reaction(s): Coagulation Dehydration

Example Foods

• Ribs
• Smoked brisket
• Bacon