The Art of Smoking Food: The Cold Smoking vs. Hot Smoking Battle.
It is important to note that cold smoking does not cook the food, so it must be cured or cooked before consumption to ensure that it is safe to eat. Curing involves adding salt or a salt-based mixture to the food.
Flavor and texture differences.
Apple
Give a sweet, mild, and slightly fruity flavor.
Absolutely best for poultry.
Absolutely best for poultry.
Alder
Give a mild and subtle flavor. Confirmed classic for all type of food salmon, bacon, cheese, poultry.
Cherry
Give a sweet, fruity, and slightly tart flavor.
With smoking vegetables or figs it like yin and yang feeling.
With smoking vegetables or figs it like yin and yang feeling.
Hickory
Give a strong, smoky, and slightly sweet flavor.
Burning classic for hot smoking.
Burning classic for hot smoking.
Oak
Give a well-rounded smoky flavor.
Certified classic.
Certified classic.
Mesquite
Give a strong, bold, and slightly spicy flavor.
Something special.
Something special.
Apple
Is often used in combination with oak wood for hot smoking. The combination of oak and apple can provide a well-rounded smoky flavor with a hint of sweetness from the apple wood.
Juniper
Juniper berries are a popular addition to hot smoking, particularly for smoking game meats like venison and elk. Juniper berries have a distinct piney and slightly citrusy flavor.
Your Smoking Equipment:
Here are some general guidelines for cold smoking times:
Here are some estimated average smoking times for hot smoking different foods:
Some tips and tricks for food smoking:
ProSG2 5,3Lt cold smoke generator with an active smoke cooler-filter / ceramic grill adapter
158,00 €
ProSG1 4,2Lt cold smoke generator with a passive cooler / ceramic grill adapter
116,00 €
More info about cold smoking and hot smoking from other site:
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