How to Smoke Meat and Other Food?

What is hot smoking?

What is a meat and food smoker?

How to build a meat and food smoker?

How does a meat and food smoker work?

How to smoke meat and other food?

These are the questions this news will answer. 

A meat smoker cooks meat slowly while wood smoke surrounds the meat. The flavor of the wood begins to penetrate the meat giving it a great and unique barbecue flavor. The penetrating of the wood smoke also helps cure the meat as in beef jerky. 

How does a meat smoker work? 

So how does a meat smoker work? Very simply, what a meat smoker does is to cook meat very slowly in a moist smoky environment. As the meat cooks, the smoke inside the meat smoker the smoke from the wood covers the meat and seasons the outside of the meat. As the temperature of the meat increases the meat cooks and the seasoning deposited on the outside of the meat from the wood smoke is absorbed into the meat giving it the great barbecue flavor. 

How to smoke meat and other food?

Stainless steel BBQ smoking tubes have made smoking meats and other food very easy. 

Smoking food is divided into two categories, hot and cold smoking.  Traditionally, hot smoking, which is also referred to as barbecuing has been accomplished by cooking food over burning wood.  The burning of the wood creates both the heat necessary for cooking and the smoke from the wood creates the flavor.  With the mass migrations of people into the cities the art of cooking over wood was lost.  The wood was replaced with charcoal because it was lighter in weight and then charcoal was replaced with gas and electric.  Neither charcoal, gas or electric provide any flavor to the cooked meat or other food.  The Stainless steel BBQ smoking tubes have brought this back by making a source of smoke quick, easy, neat and convenient and when used with a heat source like charcoal, propane or electric the real barbecue flavor is back.

Stainless steel BBQ smoking tube can also be used for cold smoking.  Cold smoking is the placing of meat or other food into a smoky environment for an extended period of time, 2 - 12 hours, without heat.  The food is flavored by the smoke but not cooked.  Smoked bacon, sausage and smoked cheese are some examples.