Smoking
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The smoke is obtained by burning hickory or a similar wood under low breeze/wind at about 93oC to 104oC.
Preservative action is provided by such bactericidal chemicals in the smoke as formaldehyde(HCHO) and creosote(antiseptic obtained from wood tar) , and by the dehydration that occurs in the smokehouse.
The traditional wood for smoking salmon in the Pacific Northwest, alder also works well with other fish. It has a light delicate flavor.
Both woods produce a slightly sweet, fruity smoke that's mild enough for chicken or turkey, but capable of flavoring a ham.
Hickory is the king of the woods in the Southern barbeque belt, as basic to the region's cooking as cornbread. The strong, hearty taste is perfect for pork shoulder and ribs, but it also enhances any read meat or poultry.
Mildly smoky and sweet, maple mates well with poultry, ham, and vegetables.
The mystique wood of the past decade, mesquite is also America's most misunderstood wood. It's great for grilling because it burns very hot, but below average for barbecuing for the same reason. Also, the smoke taste turns from tangy to bitter over an extended cooking time. Few serious pitmasters use mesquite, despite a lot of stories about its prevalence in the Southwest.
If hickory is the king of barbecue woods, oak is the queen. Assertive but always pleasant, it's the most versatile of hardwoods, blending well with a wide range of flavors. What it does to beef is probably against the law in some states.
The choice of many professional chefs, pecan burns cool and offers a subtle richness of character. Some people call it a mellow version of hickory.
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 smoked pork |
When foods are smoked they absorb various chemicals from the smoke including aldehydes and acids. The former causes many microbes to death and the latter, lowers the pH of the meat. Aldehydes are carcinogenic and people who eat a heavy diet of smoked foods suffer disproportionately from cancer of the mouth, stomach and esophagus.
Examples: Fish (Smoked salmon), ham, and sausag
Smoked salmon
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Smoked ham |
Smoked sausage |
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