About Smoke Quality
In non-commercial, backyard smokers one of the most important differences is fuel type. It determines smoker’s heat capacity and has direct impact on the quality of smoke and the taste of food. Besides heating ability, each fuel offers some specific advantages and disadvantages such as cost, accessibility, servicing, clean up, set-up, start-up time or flexibility.
Charcoal, when burning, releases only small quantity of smoke and little flavor, but a lot of heat. Therefore, it is primarily used as a source of heat. Charcoal burns in high temperature that is not easy to control. When smoke is desired in the cooking recipe, smoke box with some wood chunks is usually used on charcoal.
Propane, just like charcoal, is primarily used as a heat source and is not producing any significant smoke or flavor. Propane burns at high temperature, but lower then charcoal and controlling the temperature, especially in higher ranges, is relatively easy. If smoke flavor is desired some wood chunks are usually smoldered in a smoke box with propane generated heat.
Wood Pellets simultaneously produce heat and smoke. They burn rather hot, but at lower temperature than Propane and controlling temperature, especially in higher ranges, is achievable. Pellets produce smoke, but because burning in higher temperature and relatively high moisture content, the smoke quality is not as good as from smoldering dry wood chips.
Wood in the form of chopped logs is only used in larger smoker or smokehouses and the fireplace is usually distant and isolated from smoking chamber. Limited temperature control is only possible in higher ranges. Smoke quality and heat depends on fire control and condition of wood.
Wood chips when smoldered in a controlled manner in well designed smoke generator, can produce smoke of the quality most desired in the smoking process. However, heat generated by smoldering wood chips is not enough for smoking process, so they must be used along with another fuel that provides required heat.
Electricity is the cleanest fuel of all; it does not produce any flavor or smoke and electric heat can be easily controlled throughout the full range of temperatures…and electricity is one of the cheapest and easily accessible fuels.
Thin Blue Smoke
The famous thin blue smoke comes from clean fire and is excellent for gentle flavoring meats, usually cooked for long hours, without introducing overwhelming taste of smoke. However, the thin blue smoke does not provide any preservation to the product. The temperature that produces the smoke is relatively high and all the preserving elements of smoke are already destroyed in fire, before reaching our sausages or bacons. The thin, blue smoke is the best option for slow and low cooked meats designated for immediate consumption.
White Denser Smoke
Contrary to some web pages, white, denser smoke is not always dirty and un-healthy. This type of smoke has been used in European countries for centuries and it is perfect for preserving sausages, meats and fish in addition to providing smoke flavor. Smoked products can be kept safely for several weeks.
Denser white smoke comes from wood burning at lower temperature and is good for flavoring and preserving meats. This smoke is produced during the process called pyrolysis – decomposition of organic matter in relatively low temperature and oxygen-deprived environment. Some of chemicals released during pyrolysis are responsible for smoke flavor and others act as preservatives. The pyrolysis produces charcoal as final product.
For producing good quality white smoke, it is critical that the moisture of wood is between 16 and 20% typical for dried wood. Pyrolysis of wood that is too wet does not produce fragrant and antioxidant compounds, instead releasing too many acids that impart an acrid taste.
- In essence, the composition and quality of smoke produced during pyrolysis depends mostly on type of wood, burning temperature, moisture, and the amount of oxygen available.
Clean, non-treated hardwoods with bark removed are most suitable for smoking. Hardwoods are composed mainly of three materials: cellulose, hemicelluloses, and lignin. Burning hardwood releases many of the fragrant and therapeutic chemicals that are locked up in these three substances.
- Since different species of trees have different ratios of components, they introduce different flavor to foods. The type of wood or mixture of wood types used is responsible for the final color and to some degree flavor, of the smoked product.
The most important factor for producing good smoke is the wood burning temperature, which is measured inside the burning chamber, above glowing pieces of wood. The optimal wood burning temperatures for good smoke are low, smoldering temperatures between 300° and 400 °C (570 and 750 °F). At higher temperatures, the flavor molecules are broken down into simpler, harsh, potentially hazardous and ultimately flavorless compounds. At lower temperatures, especially under 200°C (390°F), cellulose and hemicelluloses degrade into acidic components. These acids play an important role in preservation, but in large amounts, they will make the product taste acrid.
Wood burning temperature can be regulated by controlling supply of fresh air (oxygen) to the combustion area. Less air means lower temperature and with more air, the temperature is higher.
The moisture in the food itself is important too: if the food it is too dry, the smoke will not penetrate enough; if it is too wet, it will not color nicely, and flavors will be absorbed unevenly. For this reason, the humidity in the smoke chamber should be about 75 and 85%. On a very humid day introducing some fresh air to the smoking chamber is usually enough. However, when humidity is relatively low, placing a pan with water close to the heat source will increase the humidity in the smoking chamber.
When your combustion is producing flames, the temperature is too high and the airflow should be decreased. When your wood chips are not glowing, you need to increase the airflow.
Always use dry woodchips in our smoke generator.
Based on several published articles on smoke and high temperature cooking health effects, it seems that low temperature smoking, with smoke produced from wood smoldering in temperature below 450°C (840°F) has the least harmful effects on our health.
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Our Smokers use smoke generator where the wood chips are naturally burned. The air supply to the combustion area is regulated allowing for burning temperature control and producing desired quality of smoke.
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Smoking food at home is a great hobby benefiting the whole family with tasty and healthy foods. You want to be proud of your culinary achievement, and you want to be proud of your smokehouse when sharing your food with family and friends.
It is easy with our Smokers.
