Smoking is a flavoring technique used to give the food the so-called "smoky taste," which is the typical aroma of smoked foods. The goal of smoking is to enrich the scent of food with hints of wood and berries, adding spicy notes to the food.  Today smoking has become a real food fashion, but not everyone knows that it is an ancient method of food preservation carried out in different ways. Dispensary supplies wholesale products come in different varieties and ranges.

The real difference between hot or cold smoking lies mainly in the temperature and consequent cooking of the food. Starting from 40 ° C, it begins to cook, which is the choice of smoking type to use depending on the effect to be obtained.  If you could smoke the meat, or in any case the food you have chosen, it will remain raw, while with the hot smoking, it cooks and smokes simultaneously.

Which woods to choose for hot or cold smoking?

The woods for smoking, whether cold or hot, must be dry and not very resinous, but above all, free from chemicals and molds. You can easily find suitable timber on the market.  In addition to smoking, you can also use juniper berries, pine cones, and dried fruit to flavour at smoke shop supply.

Whether you have to smoke hot or cold,  it is possible to do it comfortably at home, but if, and only if, you have the appropriate tools such as Smoky, ideal for flavouring your food safely and efficiently.  Be wary of DIY tools for home smoking, as they can be very dangerous. An important factor for your smoking is the temperature, which will drastically change the fate of your dish.

 This is also why it is better to invest in a professional tool. In addition to being safer for you and your home, it is also the perfect solution to keep the temperature constant and keep it under control. 

Hot or cold smoking: smoke shop supply advice

Now, let's move on to some little tips for smoking, valid whether you want to aim for cold or hot. First, take your time because haste is a bad companion for smoking.  You have to take the right time to monitor the temperature and quantity of smoke, which becomes an ingredient in effect in this case. Don't overdo the quantities by continuing to throw in handfuls of flavored smoke to increase hot flashes.

The smoke must not come out in a jet but in regular spirals and must be pale gray: if it is entirely white, it is toxic smoke emitted by the wood, then it is good to intervene! On the other hand, the smoke is black, perhaps due to poor ventilation or because the wood is damp, it will deposit soot on the food. Another thing you have to pay attention to is not opening the tool often because you will disperse the smoke that will not properly envelop the food.