The smoking process is based on the slow submission of foods that are kept at low temperatures under the influence of smoke. You can prepare anything in the gas smokehouse. You can easily smoke various types of meat, fish, and cheese. The smoking process to be distinguished by a specific smell, aromatic taste, and colour, not found on store shelves. The lower the smoking temperature, the longer the shelf life of food products. However, it is worth remembering that lower temperatures significantly prolong the entire smoking process. 

In practice, it is very easy to use and cheap to use, so much so that each of us may be tempted to make homemade meat products that meet the needs of your loved ones. Owners of gas smokehouses can use wood, including alder, maple, cherry, walnut, and apple, in the form of wood chips. Interestingly, healthier dishes can be obtained using wood chips for smoking.

The use of softwood (pine, spruce) is not recommended, as the high content of resin juices can give an unpleasant taste to food. Fruit juices, vinegar, and even beer will be perfect as liquids, thanks to dishes that will acquire the desired flavour. Wholesale smoke shop supplies, offers quality products for smoking.

The best way to smoke

The people have coined the slogan "Low and slow." Meat and other foods are naturally cooked slowly at low temperatures, with the lid closed. Any grilled food can be smoked, which makes the flavor more delicate. In addition to the classics such as ribs or pulled pork, it is also possible to smoke fish, cutlets, and even vegetables.

Smoke chips from Wholesale smoke shop supplies give off smoke for about 20 minutes. True smoking lovers will not be able to do without the special smoker oven. In a smoker oven, it is possible to smoke several foods simultaneously and for a prolonged period. This allows for experimentation and is ideal for pulled pork.

How to find the right flavor?

The most important accessories for smoking steaks or ribs to perfection are the special wood chips. Thanks to their natural components and additional flavor and aroma nuances, these chips develop an aromatic smoke absorbed by the dishes. Oak wood chips or other aromatic woods give the typical smoky flavor so loved by smokers.

Hot smoking

Hot smoking involves not only the flavoring of the food but also cooking, and it is also for this reason that the hot one is much faster than the cold one. One can talk about hot smoking when the temperature goes from 40°C upwards, with an exposure ranging from a minimum of two hours to four consecutive hours.

The hot method boasts some advantages, including food preservation and the antiseptic effect due to the action of heat, lack of oxygen, and dehydration.

Cold smoking

The cold smoking method aims to flavor foods well, thanks to prolonged exposure to fumes. This technique allows the flavors to concentrate in the heart of the food thanks to the cold smoke, which, unlike the hot one, does not disperse upwards and tends to remain in contact with the food, flavoring it.