About right smoker for your food
There is large selection of smokers on the market and it may be confusing when it comes to selecting the best one for your needs. All of them are used for the same purpose…infusing smoke flavor to foods and eventually cook the foods if required by recipe. To help you with selecting the right smoker, I assembled below basic information on smokers, smoking processes and smoke. If you require in depth knowledge, there are other websites offering detailed information on the subjects.
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.
Food smokers employing electric heat are most flexible, easy to service and clean up, with quickest start time and full range heat control. When combined with wood chip smoke generator it seems like the perfect combination for backyard smoking.
Different smoked products require different smoking processes and while some functionality of different types of smokers is overlapping, the fact is, they are not exchangeable. Some foods, especially deli meats require reliable temperature control of the process, as overheating nice piece of ham that you have been curing for the last couple of weeks, or accidentally searing piece of Nova Scotia Cold Smoked Salmon may definitely ruin your smoking day.
Therefore, the first consideration in your smoker selection process, should be deciding which food you plan to make most often. Are you planning to make deli meats or sausages to feed your family on daily bases, or you looking forward to weekend gatherings and some slow smoked dinners?
Deli meat products, fish or sausages require temperatures from 26°C (80°F) for cold smoking and up to 90°C (195°F) for baked products. Most common temperature for smoking deli meats does not exceed 50°C (125°F) and internal finish temperature never exceeds 75°C (167°F). In fact, cooking them to higher temperature is not desired.
Electric smoker with temperature control and external smoke generator is capable of Cold and Hot Smoking. Some Propane smokers can operate in temperature low enough for smoking deli meats…but usually not cold smoking.
Smoke-roasted products (Slow-and-Low smoking) require up to 10 hours of cooking in 107-125°C (225-257°F) temperature, including about 2 hours of smoke time, to produce fully cooked, smoke flavored product. The long cooking time results in tender meat and promotes development of meat Bark; the black and crusty skin on the surface of meat, which is partially dry meat and partially a result of Maillard Browning Reaction.
Any smoker capable of higher cooking temperature will provide more options and flexibility for Slow-and-Low cooking meats with great Browning effect, in one continuous process. You can also use regular grill for Slow-and-Low smoking. To achieve required temperature and continue cooking at low, you can turn heat off on one side of the grill, or move the charcoal to one side and cook on the other side. Smoke box or smoke generator can be used for providing smoke.
The secondary consideration needs to be given to quality and features of the smoker. If you have done already some food smoking and enjoy your hobby, you most likely know what kind of smoker you want. You should also have good understanding what features and qualities you need in your smoker. The most important features in any smoker are good temperature control, good heat retention and versatility. Ability to do Cold and Hot smoking is also very important as the cold smoked foods are some of the best treats you can make in your smoker. Setting and cleaning the smoker before and after smoking session is never pleasant so, it is important that the smoker is easy to clean and permanently installed outdoor for instant access. Your smoker should also give you long steady service in any season and weather conditions.
The third consideration should be given to the depth of your pockets. As usual, the more you pay, the better smoker you get. If you really enjoy your hobby and plan to use your smoker frequently, it is wise to invest more money and in exchange expect good durability, hands on but easy usage, little and easy maintenance and great looks that make you proud of your smoker every time you look at it in your backyard.
About Smoking Processes
The following, is a general overview of smoking processes applicable to making deli products and slow smoked meats. For details on smoking specific products, please refer to specific product recipe.
Smoking, is the process of flavoring and preserving food by exposing it to smoke from burning or smoldering material, most often wood. Smoking also involves heat exposure which maybe from the same or additional source.
- Meats, fish and poultry destined for smoking, require initial preparation such as spicing, curing or drying which may take from few hours up to several days.
- For quality results, the smoker should be preheated to desired temperature and foods should be at room temperature when placed in the smoker.
Below, is a brief introduction to most common smoking processes used in meat smoking. You can use them for making the Classic Smoked delicacies. For making your own recipes the smoking processes can be modified to your needs as long as you follow the basic safety requirements.
- Please note that the temperatures we are referring to, are applicable to the interior of the smoke chamber.
Smoke-Roasting (Smoking meats in Slow and Low process)
Just as stated above, the process require temperatures in the range of 107-125°C (225-257°F) and long up to 7-10 hours cooking time. These parameters will create desired bark on the meat and bring it to required tenderness. Active Smoke time is much shorter then cooking time and usually 2 hours of active smoke is enough to introduce smoky flavor. It is important that during cooking process the temperature is kept as steady as possible, never dropping below 100°C (212°F) or exceeding 130° (266°F). This process is used for fully cooking meats, intended for immediate consumption.
Hot Smoking
Hot smoking is done at 50 to 60°C (120-140°F) over shorter time, usually from 30 minutes to 2 hours, with smoke from medium to very dense and slow air movement. The products lose up to 20% of weight in the process. Hot Smoking is often followed by short (20 minutes), partial baking of the outer layers of the products. The baking temperatures are from 80-90°C (175-195°F), with fast air movement through the smoker. Hot smoking with surface baking is mostly used for sausages intended for drying. These sausages require poaching and secondary smoking in warm smoke, followed by drying the product over several days.
Smoking with Baking
Sometimes, hot smoking maybe followed by fully baking the product in the smoker. After Hot Smoking is complete, the temperature is raised to 80-90°C (175-195°F) and the product is baked until the desired, internal temperature is reached, usually 64-70°C (150-160°F). Baking in the smoker is mostly used for fish and sausages. The baked products are ready for consumption right after smoking.
Smoking in warm smoke
Warm smoking is done at the temperature range from 28 to 45°C (82-115°F) over a period from 4 to 12 hrs, with similar smoke densities and movement as for cold smoking. The products lose up to 10% of weight in the process. Smoke penetrates only the outer layers of the food, so it requires further processing before consumption, usually poaching or baking. The process is used for smoking products such as sausages, hams, bacons or cottage rolls.
Cold smoking
Cold smoking is typically done in low temperatures between 20 to 26 °C (68 to 79 °F) and does not involve cooking of the product. Foods for cold smoking are usually already cooked or fully cured with salt and other spices. Cold smoking is usually long process, from 8 hour and up to 14 days to ensure complete smoke penetration and smoky flavor. Medium smoke density and smoke flow are typically used. Cold smoked products lose from 5 to 20% of its weight during the process. Cold smoked foods usually have longer storage life due to preserving qualities of smoke, cure and lower moisture content. They are ready for consumption after smoking, but can be processed further if desired.
About Smoke Quality
Different smoke for different effect.
The famous thin blue smoke comes from clean fire and is excellent for gentle flavoring meats barbecued for long hours without overwhelming taste of smoke. However, the thin blue smoke does not provide any preservation to the product. The temperature that produces the smoke is too high and all the preserving elements of smoke are already gone, being burned in the fire and never reach our sausages or bacons.
Denser smoke from low temperature wood burning is good for flavoring and preserving the meats. This smoke is produced during the process called pyrolysis – decomposition of organic matter in not too high temperature and oxygen-deprived environment. Some of these chemicals are responsible for smoke flavor and others act as preservatives. The product of pyrolysis is charcoal.
For desired smoke, the moisture of wood needs to be 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. 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.
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.
The most important factor for producing good smoke is the wood burning temperature. 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.
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.
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.
