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fire pot. An ignition rod within the auger ignites the pellets where a combustion fan keeps them smouldering. The motor and the combustion fan regulate the temperature of the smoker by feeding it more pellets and increasing airflow in the auger. Above the auger is a heat shield to disperse the direct heat before it reaches the heat box to allow the wood smoke to keep the heat box at an even temperature throughout. The heat sensor inside the heat box relays the current temperature inside the box back to the temperature regulator that controls the fan speed and pellet hopper motor, which either increase or decrease the amount of pellets in the auger or the amount of air available to the fire to maintain the desired temperature for the cook.
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386:; it is then smoked from 1 hour to as long as 24 hours. Although foods that have been hot smoked are often reheated or further cooked, they are typically safe to eat without further cooking. The temperature range for hot smoking is usually between 52 and 80 °C (126 and 176 °F). Foods smoked in this temperature range are usually fully cooked, but still moist and flavorful. At smoker temperatures hotter than 85 °C (185 °F), foods can shrink excessively, buckle, or even split. Smoking at high temperatures also reduces yield, as both moisture and fat are cooked away.
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temperatures and also adds humidity to the smoke chamber. It also creates an effect in which the water vapor and smoke condense together, which adds flavor to smoked foods. In addition, the bowl catches any drippings from the meat that may cause a flare-up. Vertical water smokers are extremely temperature stable and require very little adjustment once the desired temperature has been reached. Because of their relatively low cost and stable temperature, they are sometimes used in barbecue competitions where propane and electric smokers are not allowed.
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better preserved than meat that simply dried out. This process was later combined with pre-curing the food in salt or salty brine, resulting in a remarkably effective preservation process that was adapted and developed by numerous cultures around the world. Until the modern era, smoking was of a more "heavy duty" nature as the main goal was to preserve the food. Large quantities of salt were used in the curing process and smoking times were quite long, sometimes involving days of exposure.
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761:, mostly made from stainless steel, have independent systems for smoke generation and cooking. Smoke generators use friction, an electric coil or a small flame to ignite sawdust on demand. Heat from steam coils or gas flames is balanced with live steam or water sprays to control the temperature and humidity. Elaborate air handling systems reduce hot or cold spots, to reduce variation in the finished product. Racks on wheels or rails are used to hold the product and facilitate movement.
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basket to hold charcoal near the bottom, and a cooking rack (or racks) near the top, all covered by a vented lid of some sort. These smokers have been built using many different sizes of steel drums, such as 30 US gallons (110 L; 25 imp gal), 55 US gallons (210 L; 46 imp gal), and 85 US gallons (320 L; 71 imp gal), but the most popular size is the common 55-gallon drum.
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compounds. The optimal conditions for smoke flavor are low, smoldering temperatures between 300 and 400 °C (570 and 750 °F). This is the temperature of the burning wood itself, not of the smoking environment, which uses much lower temperatures. Woods that are high in lignin content tend to burn hot; to keep them smoldering requires restricted
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A pellet smoker is a temperature controlled smoker that burns wood pellets made of dried-out sawdust, about an inch long and 1/4 inch wide. The wood pellets are stored in a gravity-fed hopper that feeds into a motor-controlled auger by the temperature regulator. This auger pushes the pellets into the
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The most convenient of the various types of smokers are the insulated electric smokers. These devices house a heating element that can maintain temperatures ranging from that required for a cold smoke all the way up to 135 °C (275 °F) with little to no intervention from the user. Although
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This design is similar to smoking with indirect heat due to the distance between the coals and the cooking racks, which is typically 24 inches (61 cm). The temperature is controlled by limiting the air intake at the bottom of the drum, and allowing a similar amount of exhaust out of vents in the
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in
Scotland. The kiln allowed for uniform mass-smoking and is considered the prototype for all modern large-scale commercial smokers. Although refinements in technique and advancements in technology have made smoking much easier, the basic steps involved remain essentially the same today as they were
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This more traditional method uses a two-box system: a fire box and a food box. The fire box is typically adjacent or under the cooking box, and can be controlled to a finer degree. The heat and smoke from the fire box exhausts into the food box, where it is used to cook and smoke the meat. These may
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In this method the firebox is a narrow trench cut down a slope pointing into the prevailing wind. The middle part of the trench is covered over to make it into a tunnel. At the upper end of the trench is a vertical framework covered to form a chimney within which is placed the rack of foodstuff. At
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smoker is designed to allow the smoking of meat in a somewhat more temperature controlled environment. The primary differences are the sources of heat and of the smoke. In a propane smoker, the heat is generated by a gas burner directly under a steel or iron box containing the wood or charcoal that
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The upright drum smoker (also referred to as an ugly drum smoker or UDS) is exactly what its name suggests: an upright steel drum that has been modified for the purpose of pseudo-indirect hot smoking. There are many ways to accomplish this, but the basics include the use of a complete steel drum, a
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The advent of modern transportation made it easier to transport food products over long distances and the need for the time and material intensive heavy salting and smoking declined. Smoking became more of a way to flavor than to preserve food. In 1939 a device called the Torry Kiln was invented at
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The main characteristics of the offset smoker are that the cooking chamber is usually cylindrical in shape, with a shorter, smaller diameter cylinder attached to the bottom of one end for a firebox. To cook the meat, a small fire is lit in the firebox, where airflow is tightly controlled. The heat
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Hot smoking cooks foods and simultaneously flavors them with smoke in a controlled environment such as a smoker oven or smokehouse. It requires consistent control of both the temperature of the food and the amount of smoke being applied to it. Some smokers have a heat source built into them, while
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Cold smoking differs from hot smoking in that it does not cook anything; when cold smoking is finished, the food is still raw. Smokehouse temperatures for cold smoking are typically between 20 and 30 °C (68 and 86 °F). In this temperature range, foods take on a smoked flavor, but remain
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Since different species of trees have different ratios of components, various types of wood do impart a different flavor to food. Another important factor is the temperature at which the wood burns. High-temperature fires see the flavor molecules broken down further into unpleasant or flavorless
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era. As simple dwellings lacked chimneys, these structures would probably have become very smoky. It is supposed that early humans would hang meat up to dry and out of the way of pests, thus accidentally becoming aware that meat that was stored in smoky areas acquired a different flavor, and was
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A vertical water smoker (also referred to as a bullet smoker because of its shape) is a variation of the upright drum smoker. It uses charcoal or wood to generate smoke and heat, and contains a water bowl between the fire and the cooking grates. The water bowl serves to maintain optimal smoking
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The heat and smoke cook and flavor the meat before escaping through an exhaust vent at the opposite end of the cooking chamber. Most manufacturers' models are based on this simple but effective design, and this is what most people picture when they think of a "BBQ smoker". Even large capacity
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Smoke-roasting refers to any process that has the attributes of both roasting and smoking. This smoking method is sometimes referred to as barbecuing or pit-roasting. It may be done in a smoke-roaster, a closed wood-fired oven, or a barbecue pit, any smoker that can reach above 121 °C
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provides the smoke. The steel box has few vent holes, on the top of the box only. By starving the heated wood of oxygen, it smokes instead of burning. Any combination of woods and charcoal may used. This method uses much less wood but does require propane fuel.
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Competitive BBQ smoking is becoming increasingly popular, especially in the southern United States, where BBQ enthusiasts come together over a weekend to cook various cuts of meat such as a whole hog or a beef brisket.
2002:
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Cold smoking meats should not be attempted at home, according to the US National Center for Home Food
Preservation: "Most food scientists cannot recommend cold-smoking methods because of the inherent risks."
226:", where meats could be smoked and stored. This was generally well separated from other buildings both because of fire danger and smoke emanations. The smoking of food may possibly introduce
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wood chunks, pellets, and even in some cases automatically fed wood pucks are used to generate smoke, the amount of flavor obtained is less than traditional wood or charcoal smokers.
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supplies or a high moisture content. When smoking using wood chips or chunks, the combustion temperature is often raised by soaking the pieces in water before placing them on a fire.
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2010:
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Forsberg, Norman D.; Stone, Dave; Harding, Anna; Harper, Barbara; Harris, Stuart; Matzke, Melissa M.; Cardenas, Andres; Waters, Katrina M.; Anderson, Kim A. (July 11, 2012).
354:; it can then be cold smoked up to several days to ensure it absorbs the smoke flavor. Some cold smoked foods are baked, grilled, steamed, roasted, or sautéed before eating.
574:. Guaiacol is the phenolic compound most responsible for the "smoky" taste, while syringol is the primary contributor to smoky aroma. Wood also contains small quantities of
406:(250 °F), or in a conventional oven by placing a pan filled with hardwood chips on the floor of the oven so that the chips can smolder and produce a smoke-bath. In
578:, which contribute roasted flavors. Many of the odor compounds in wood smoke, especially the phenolic compounds, are unstable, dissipating after a few weeks or months.
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lid. UDSs use their fuel very efficiently, and are flexible in their ability to produce proper smoking conditions with or without the use of a water pan or drip pan.
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Steck, Susan E.; Gaudet, Mia M.; Eng, Sybil M.; Britton, Julie A.; Teitelbaum, Susan L.; Neugut, Alfred I.; Santella, Regina M.; Gammon, Marilie D. (May 2007).
2045:"Significant Variation in the Concentration of Carcinogenic Polycyclic Aromatic Hydrocarbons in Yerba Maté Samples by Brand, Batch, and Processing Method"
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Golozar, Asieh; Fagundes, Renato B.; Etemadi, Arash; Schantz, Michele M.; Kamangar, Farin; Abnet, Christian C.; Dawsey, Sanford M. (December 18, 2012).
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237:. However, these methods of imparting smoke only affect the food surface, and are unable to preserve food, thus, smoking is paired with other microbial
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be as simple as an electric heating element with a pan of wood chips placed on it, although more advanced models have finer temperature controls.
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609:—about 2.5. Some of these compounds are toxic to people as well, and may have health effects in the quantities found in cooking applications.
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1487:"Effect of Native American fish smoking methods on dietary exposure to polycyclic aromatic hydrocarbons and possible risks to human health"
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from reaching the interior fat and degrading it. Some heavily salted, long-smoked fish can keep without refrigeration for weeks or months.
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molecules, also produces a number of distinctive aromatic elements when burnt, including smoky, spicy, and pungent compounds such as
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Smoking can be done in four ways: cold smoking, warm smoking, hot smoking, and through the employment of a smoke flavoring, such as
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because it does not penetrate far into meat or fish; therefore, if the food is to be preserved, smoking is typically combined with
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The popularity of this type of smoker is on the rise after many BBQ pit-masters began using them in barbecue competitions.
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food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood.
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A number of wood smoke compounds act as preservatives. Phenol and other phenolic compounds in wood smoke are both
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commercial units use this same basic design of a separate, smaller fire box and a larger cooking chamber.
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others use the heat from a stove-top or oven. Like cold smoking, the item may be hung first to develop a
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end of the trench is lit a small smokey fire, and sustained day and night until the foodstuff is cured.
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and smoke from the fire are drawn through a connecting pipe or opening into the cooking chamber.
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1938:
Backyard
Grilling: For Your Grill, Smoker, Turkey Fryer and More – Kate Fiduccia, Teresa Marrone
839:) can be purchased to mimic smoking's flavor, but such products have no preservative qualities.
410:, this smoking method is commonly referred to as "barbecuing", "pit baking", or "pit roasting".
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1599:"Polycyclic aromatic hydrocarbons in traditionally smoked meat products from the Baltic states"
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527:, which produces a harsh-tasting soot when burned; these woods are not often used for smoking.
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1544:"Quantitatively assessing the health risk of exposure to PAHs from intake of smoked meats"
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Li, Jiafu; Dong, Han; Li, Xianguo; Han, Bin; Zhu, Chenjian; Zhang, Dahai (February 2016).
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before cold smoking. Cold smoking can be used as a flavor enhancer for items such as
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Rozentale, Irina; Zacs, Dzintars; Bartkiene, Elena; Bartkevics, Vadims (June 2018).
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A diagram of a propane smoker, loaded with country style ribs and pork loin in foil
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relatively moist. Since cold smoking does not cook foods, meats should be fully
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Historically, farms in the
Western world included a small building termed the "
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1430:"Cooked meat and risk of breast cancer--lifetime versus recent dietary intake"
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Warm smoking exposes foods to temperatures of 25–40 °C (77–104 °F).
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507:. Cellulose and hemicellulose are the basic structural material of the wood
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453: in this section. Unsourced material may be challenged and removed.
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Cold smoking meats should only be attempted by personnel certified in
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2026:"Barbecued and smoked meat tied to risk of death from breast cancer"
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besides wood can also be employed, sometimes with the addition of
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1776:"Cold Smoking Recipes & Tips – Food Smoking | Hot Smoked"
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1663:(4th ed.). Kent: Woodhead Publishing/Elsevier Science.
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Some of the more common smoked foods and beverages include:
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ingredients. Chinese tea-smoking uses a mixture of uncooked
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An electric smoker with a slab of hot-smoked salmon inside
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Food processing technology : principles and practice
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Food
Additives & Contaminants. Part B, Surveillance
606:
605:, and other organic acids, which give wood smoke a low
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A "Little Chief" home smoker and racks with hot smoked
2127:
McGee, Harold (2004). "Wood Smoke and
Charred Wood".
1831:"Curing and Smoking Meats for Home Food Preservation"
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leaves are smoked and dried over pine or cedar fires
820:Smoking is especially useful for oily fish, as its
511:; lignin acts as a kind of cell-bonding glue. Some
1728:
266:
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2133:(Revised ed.). Scribner. pp. 448–450.
34:Meat hanging inside a smokehouse in Switzerland
16:Exposing food to smoke to flavor or preserve it
1976:"A Guide to Pellet Grills – Barbecuebible.com"
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249:The smoking of food likely dates back to the
19:"Smoked" redirects here. For other uses, see
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1491:Journal of Agricultural and Food Chemistry
877:may increase the risk of several types of
655:A diagram of a typical upright drum smoker
530:Cellulose and hemicellulose are aggregate
2078:
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469:Learn how and when to remove this message
207:, dried sheep dung is used to cold-smoke
168:makers smoke their products over burning
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495:are made up mostly of three materials:
133:, are commonly used for smoking. Other
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2050:Environmental Science & Technology
2003:"I love smoked salmon. is it healthy?"
1949:
1548:Ecotoxicology and Environmental Safety
842:
793:in Russia, on sale at Listyanka market
365:to ensure that it is safely prepared.
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2103:"A local's obsession with smoked eel"
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2109:. The Travel Channel. Archived from
1708:from the original on August 28, 2023
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835:Artificial smoke flavoring (such as
634:An example of a common offset smoker
451:adding citations to reliable sources
422:
199:(tea tree) is commonly used for hot-
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2107:Anthony Bourdain. "No Reservations"
855:run competitions all over America.
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2120:
1924:
1793:
1765:
1727:Janes, Hilly (November 10, 2001).
1447:10.1097/01.ede.0000259968.11151.06
1137:popular in eastern/northern Europe
885:List of smoked foods and beverages
865:Smoked meat § Health concerns
858:
14:
4628:
3774:
2148:
1861:"Cold Smoking Meats: Don't Do It"
1741:from the original on July 6, 2022
1645:
982:, in the traditional preparation
764:
667:
558:, and sweeter scents such as the
523:, hold significant quantities of
400:
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2969:
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2949:
2347:
2346:
2335:
2024:Rapaport, L (January 19, 2017).
1906:Hui, Y. H.; et al. (2001).
1809:. The Cooking Lab. p. 143.
1290:
1276:
427:
289:
280:
228:polycyclic aromatic hydrocarbons
121:, and fruit tree woods, such as
3643:North Carolina Barbecue Society
2785:Indirect grilling/Plank cooking
2095:
2017:
1994:
1968:
1952:Wilderness Camping & Hiking
1943:
1899:
1874:
1853:
1823:
1704:. Scotland. February 19, 2002.
1141:Traditional Grimsby smoked fish
824:properties inhibit surface fat
776:
740:Various shapes of smoking racks
676:A typical vertical water smoker
646:
438:needs additional citations for
389:
368:
308:
176:is burned to dry and smoke the
4500:Small sausage in large sausage
3618:International Bar-B-Q Festival
1753:
1720:
1590:
1535:
1478:
1421:
1364:
376:
1:
1908:Meat Science and Applications
1615:10.1080/19393210.2018.1440637
1377:Bibliotheca Nutritio et Dieta
1358:
805:, but it is insufficient for
418:
3623:Kansas City Barbeque Society
3036:
1568:10.1016/j.ecoenv.2015.10.007
1371:Fritz, W.; Soós, K. (1980).
1068:(pickled, spiced and smoked
1020:) can be smoked while drying
853:Kansas City Barbeque Society
705:
97:is more often used now, and
7:
3877:
3633:Lexington Barbecue Festival
2627:Bain-marie (Double boiling)
2353:Category: Food preservation
2001:Beck, L. (April 19, 2022).
1910:. New York: Marcel Dekker.
1730:"Smoked food... on a plate"
1269:
326:, along with meats such as
10:
4633:
3733:WikiProject Food and drink
2913:List of cooking appliances
2405:List of cooking techniques
862:
684:
488:-smoked country-style ribs
244:
195:, sawdust from the native
153:, heated at the base of a
18:
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2190:
2028:. Reuters. Archived from
1213:Adyghe Qwaye (Circassian)
731:
625:
4341:Mortadella of Campotosto
3839:Category: Smoked cheeses
3648:Roanoke-Chowan Pork-Fest
1805:Myrvold, Nathan (2011).
1373:"Smoked food and cancer"
272:by method of application
21:Smoking (disambiguation)
3628:Leskovac Grill Festival
3301:List of barbecue dishes
2918:List of cooking vessels
2488:Grilling (charbroiling)
1698:"Briefing: Smoked food"
101:to a lesser extent. In
3903:List of sausage dishes
2493:Roasting (traditional)
2113:on September 16, 2014.
1760:Luhr Jensen Smokehouse
1379:. Forum of Nutrition.
1332:List of sausage dishes
1055:Meat, fish, and cheese
959:The malt used to make
930:
915:
897:
851:Organisations such as
794:
741:
724:
694:
677:
656:
635:
597:in wood smoke include
489:
260:Torry Research Station
60:
47:
35:
25:Smoke (disambiguation)
4284:Frankfurter Würstchen
1950:Tawrel, Paul (2008).
925:, a smoked and cured
921:
903:
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784:
753:Commercial smokehouse
739:
722:
692:
675:
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633:
484:
53:
41:
33:
4617:Culinary terminology
4536:List of smoked foods
4289:St. Galler Bratwurst
3585:Texas smoked brisket
3306:List of smoked foods
1659:Fellows, P. (2017).
1342:List of smoked foods
991:Fruit and vegetables
869:Regularly consuming
589:of animal fats, and
447:improve this article
160:Some North American
44:Montreal smoked meat
4526:List of dried foods
4336:Mortadella di Prato
3664:Barbecue restaurant
2265:Modified atmosphere
2130:On Food and Cooking
2063:2012EnST...4613488G
2057:(24): 13488–13493.
1982:. February 20, 2015
1882:"How to Smoke Meat"
1560:2016EcoES.124...91L
1327:List of dried foods
1180:Bivalves including
843:Competitive smoking
4607:Cooking techniques
4331:Mortadella Bologna
3401:Galinha à africana
3099:Mongolian barbecue
2790:Stir frying (chao)
2007:The Globe and Mail
931:
916:
898:
795:
742:
725:
695:
678:
657:
636:
490:
66:is the process of
61:
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4612:Food preservation
4597:Smoking (cooking)
4582:
4581:
4156:
4155:
3845:
3844:
3742:
3741:
3456:Meurav Yerushalmi
3331:Barbecue sandwich
3074:Indirect grilling
3004:
3003:
2933:Food preservation
2857:Burying in ground
2750:Carryover cooking
2738:
2737:
2650:
2649:
2511:
2510:
2457:Roasting (modern)
2361:
2360:
2240:Hurdle technology
2200:Burying in ground
2184:Food preservation
2140:978-0-684-80001-1
2071:10.1021/es303494s
1980:barbecuebible.com
1961:978-0-9740820-3-5
1917:978-0-8247-0548-0
1841:on March 19, 2018
1816:978-0-9827610-0-7
1807:Modernist Cuisine
1670:978-0-08-101907-8
1503:10.1021/jf300978m
1497:(27): 6899–6906.
1398:978-3-8055-0621-2
1389:10.1159/000387467
1143:(cod and haddock)
986:leaves are smoked
905:Fish being smoked
797:Smoke is both an
789:fish, endemic to
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478:
471:
4624:
4572:
4571:
4509:Related articles
4348:Pigs in blankets
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4003:Italian American
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3898:List of sausages
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3238:Disposable grill
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2034:
2033:
2032:on May 30, 2023.
2021:
2015:
2014:
2013:on May 30, 2023.
2009:. Archived from
1998:
1992:
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1972:
1966:
1965:
1954:. Paul Tawrell.
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1337:List of sausages
1300:
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1151:Arbroath smokies
1045:Akita Prefecture
944:Lapsang souchong
715:Electric smokers
621:Types of smokers
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1780:hotsmoked.co.uk
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1735:The Independent
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859:Health concerns
845:
826:rancidification
807:preserving food
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4161:Smoked sausage
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775:
766:
765:Pellet smokers
763:
754:
751:
733:
730:
716:
713:
707:
704:
686:
683:
669:
668:Vertical water
666:
648:
645:
627:
624:
622:
619:
595:antimicrobials
591:antimicrobials
477:
476:
459:September 2020
435:
433:
426:
420:
417:
415:
412:
402:
401:Smoke roasting
399:
391:
388:
378:
375:
370:
367:
310:
307:
301:Pacific salmon
298:
297:
288:
287:
279:
278:
277:
276:
275:
273:
265:
246:
243:
15:
9:
6:
4:
3:
2:
4629:
4618:
4615:
4613:
4610:
4608:
4605:
4603:
4600:
4598:
4595:
4594:
4592:
4585:
4575:
4567:
4566:
4563:
4557:
4554:
4552:
4549:
4547:
4544:
4542:
4539:
4537:
4534:
4532:
4529:
4527:
4524:
4522:
4519:
4517:
4514:
4513:
4511:
4507:
4501:
4498:
4497:
4495:
4491:
4485:
4482:
4480:
4477:
4475:
4472:
4470:
4467:
4465:
4462:
4460:
4457:
4455:
4452:
4450:
4447:
4445:
4442:
4440:
4437:
4435:
4432:
4430:
4427:
4425:
4422:
4420:
4417:
4415:
4414:Blood sausage
4412:
4410:
4409:Black pudding
4407:
4406:
4404:
4398:
4392:
4389:
4387:
4384:
4382:
4379:
4377:
4374:
4373:
4371:
4367:Cooked smoked
4365:
4359:
4356:
4354:
4351:
4349:
4346:
4342:
4339:
4337:
4334:
4332:
4329:
4328:
4327:
4324:
4322:
4321:Lorne sausage
4319:
4317:
4314:
4310:
4307:
4305:
4302:
4301:
4300:
4297:
4295:
4292:
4290:
4287:
4285:
4282:
4280:
4277:
4275:
4272:
4270:
4267:
4265:
4262:
4260:
4257:
4255:
4252:
4250:
4247:
4245:
4242:
4240:
4237:
4235:
4232:
4231:
4229:
4225:
4219:
4216:
4214:
4211:
4209:
4206:
4204:
4201:
4199:
4196:
4194:
4191:
4189:
4186:
4184:
4181:
4179:
4176:
4174:
4171:
4169:
4166:
4165:
4163:
4159:
4149:
4146:
4144:
4141:
4139:
4136:
4134:
4131:
4129:
4126:
4124:
4121:
4119:
4116:
4114:
4111:
4109:
4106:
4104:
4101:
4099:
4096:
4094:
4091:
4090:
4088:
4084:
4078:
4075:
4073:
4070:
4068:
4065:
4063:
4060:
4058:
4055:
4053:
4050:
4049:
4047:
4045:
4041:
4038:
4036:
4032:
4026:
4023:
4021:
4018:
4016:
4013:
4011:
4008:
4004:
4001:
4000:
3999:
3996:
3994:
3991:
3989:
3986:
3984:
3981:
3979:
3976:
3974:
3971:
3969:
3966:
3964:
3961:
3959:
3956:
3954:
3951:
3949:
3946:
3944:
3941:
3939:
3936:
3934:
3931:
3930:
3928:
3926:Fresh sausage
3924:
3919:
3909:
3906:
3904:
3901:
3899:
3896:
3894:
3891:
3890:
3888:
3884:
3880:
3873:
3868:
3866:
3861:
3859:
3854:
3853:
3850:
3840:
3829:
3823:
3820:
3818:
3815:
3813:
3810:
3808:
3805:
3803:
3800:
3798:
3795:
3793:
3790:
3788:
3785:
3784:
3781:
3777:
3776:Smoked cheese
3770:
3765:
3763:
3758:
3756:
3751:
3750:
3747:
3735:
3734:
3725:
3723:
3722:
3713:
3711:
3710:
3701:
3699:
3698:
3693:
3687:
3686:
3683:
3677:
3674:
3670:
3667:
3666:
3665:
3662:
3661:
3659:
3655:
3649:
3646:
3644:
3641:
3639:
3636:
3634:
3631:
3629:
3626:
3624:
3621:
3619:
3616:
3614:
3611:
3610:
3608:
3602:
3596:
3593:
3591:
3588:
3586:
3583:
3581:
3578:
3576:
3573:
3571:
3568:
3566:
3563:
3561:
3558:
3556:
3553:
3551:
3548:
3546:
3543:
3541:
3538:
3534:
3531:
3529:
3526:
3522:
3519:
3518:
3517:
3514:
3513:
3512:
3509:
3507:
3504:
3502:
3499:
3497:
3494:
3492:
3489:
3487:
3484:
3482:
3479:
3477:
3474:
3472:
3469:
3467:
3464:
3462:
3459:
3457:
3454:
3452:
3449:
3447:
3444:
3442:
3439:
3437:
3434:
3432:
3429:
3427:
3424:
3422:
3419:
3417:
3414:
3412:
3409:
3407:
3404:
3402:
3399:
3397:
3394:
3392:
3389:
3387:
3384:
3382:
3379:
3377:
3374:
3372:
3369:
3367:
3364:
3362:
3359:
3357:
3354:
3352:
3349:
3347:
3344:
3342:
3339:
3337:
3334:
3332:
3329:
3327:
3324:
3322:
3319:
3317:
3314:
3312:
3309:
3307:
3304:
3302:
3299:
3298:
3296:
3290:
3283:
3279:
3276:
3274:
3271:
3269:
3266:
3264:
3261:
3259:
3256:
3254:
3251:
3249:
3246:
3244:
3243:Flattop grill
3241:
3239:
3236:
3234:
3231:
3229:
3226:
3224:
3221:
3219:
3216:
3214:
3211:
3210:
3208:
3202:
3194:
3191:
3189:
3186:
3184:
3181:
3179:
3176:
3174:
3171:
3169:
3166:
3164:
3161:
3159:
3156:
3155:
3154:
3153:United States
3151:
3150:
3148:
3146:
3140:
3135:
3125:
3122:
3120:
3117:
3115:
3112:
3110:
3107:
3105:
3102:
3100:
3097:
3095:
3092:
3090:
3087:
3085:
3082:
3080:
3077:
3075:
3072:
3070:
3067:
3065:
3062:
3060:
3057:
3055:
3052:
3051:
3049:
3043:
3039:
3032:
3027:
3025:
3020:
3018:
3013:
3012:
3009:
2999:
2991:
2987:
2983:
2975:
2967:
2957:
2952:
2945:
2939:
2936:
2934:
2931:
2929:
2926:
2924:
2921:
2919:
2916:
2914:
2911:
2910:
2908:
2904:
2898:
2895:
2893:
2890:
2888:
2885:
2883:
2880:
2878:
2875:
2873:
2870:
2868:
2865:
2863:
2860:
2858:
2855:
2853:
2850:
2848:
2845:
2844:
2842:
2838:
2832:
2829:
2827:
2824:
2822:
2819:
2817:
2814:
2812:
2809:
2807:
2804:
2803:
2801:
2797:
2791:
2788:
2786:
2783:
2781:
2778:
2776:
2773:
2771:
2768:
2766:
2763:
2761:
2758:
2756:
2753:
2751:
2748:
2747:
2745:
2741:
2731:
2728:
2726:
2725:Gentle frying
2723:
2722:
2720:
2716:
2710:
2707:
2705:
2702:
2700:
2697:
2695:
2692:
2690:
2687:
2685:
2682:
2680:
2677:
2675:
2672:
2670:
2667:
2666:
2664:
2660:
2657:
2653:
2643:
2640:
2638:
2635:
2633:
2630:
2628:
2625:
2624:
2622:
2620:Indirect heat
2618:
2612:
2609:
2607:
2604:
2602:
2599:
2597:
2594:
2592:
2589:
2587:
2584:
2582:
2579:
2577:
2574:
2572:
2569:
2568:
2566:
2562:
2556:
2553:
2551:
2548:
2546:
2543:
2541:
2538:
2536:
2533:
2531:
2528:
2527:
2525:
2521:
2518:
2514:
2504:
2501:
2499:
2496:
2494:
2491:
2489:
2486:
2484:
2481:
2480:
2478:
2474:
2468:
2465:
2463:
2460:
2458:
2455:
2453:
2450:
2449:
2447:
2443:
2437:
2434:
2432:
2429:
2427:
2424:
2423:
2421:
2417:
2414:
2410:
2406:
2401:
2396:
2389:
2384:
2382:
2377:
2375:
2370:
2369:
2366:
2354:
2345:
2343:
2338:
2333:
2332:
2329:
2323:
2320:
2318:
2315:
2313:
2310:
2308:
2305:
2303:
2300:
2298:
2295:
2291:
2288:
2286:
2283:
2282:
2281:
2278:
2276:
2273:
2271:
2270:Pascalization
2268:
2266:
2263:
2261:
2258:
2256:
2253:
2251:
2248:
2246:
2243:
2241:
2238:
2236:
2233:
2231:
2230:Freeze-drying
2228:
2226:
2223:
2221:
2218:
2216:
2213:
2211:
2208:
2206:
2203:
2201:
2198:
2196:
2193:
2192:
2189:
2185:
2178:
2173:
2171:
2166:
2164:
2159:
2158:
2155:
2142:
2136:
2132:
2131:
2125:
2124:
2112:
2108:
2104:
2098:
2090:
2086:
2081:
2076:
2072:
2068:
2064:
2060:
2056:
2052:
2051:
2046:
2039:
2031:
2027:
2020:
2012:
2008:
2004:
1997:
1981:
1977:
1971:
1963:
1957:
1953:
1946:
1939:
1934:
1932:
1930:
1928:
1919:
1913:
1909:
1902:
1887:
1883:
1877:
1862:
1856:
1840:
1836:
1835:nchfp.uga.edu
1832:
1826:
1818:
1812:
1808:
1801:
1799:
1797:
1781:
1777:
1771:
1769:
1761:
1756:
1740:
1736:
1731:
1723:
1707:
1703:
1699:
1693:
1691:
1689:
1680:
1676:
1672:
1666:
1662:
1655:
1653:
1651:
1649:
1640:
1636:
1632:
1628:
1624:
1620:
1616:
1612:
1608:
1604:
1600:
1593:
1585:
1581:
1577:
1573:
1569:
1565:
1561:
1557:
1553:
1549:
1545:
1538:
1530:
1526:
1521:
1516:
1512:
1508:
1504:
1500:
1496:
1492:
1488:
1481:
1473:
1469:
1465:
1461:
1457:
1453:
1448:
1443:
1439:
1435:
1431:
1424:
1416:
1412:
1408:
1404:
1400:
1394:
1390:
1386:
1383:(29): 57–64.
1382:
1378:
1374:
1367:
1363:
1353:
1350:
1348:
1345:
1343:
1340:
1338:
1335:
1333:
1330:
1328:
1325:
1323:
1320:
1318:
1315:
1313:
1310:
1308:
1305:
1304:
1299:
1293:
1288:
1285:
1274:
1265:
1262:
1260:
1257:
1256:
1252:
1251:
1248:
1245:
1243:
1240:
1239:
1235:
1234:
1229:
1226:
1224:
1221:
1219:
1216:
1214:
1211:
1210:
1209:
1206:
1203:
1199:
1195:
1192:
1187:
1183:
1179:
1177:
1174:
1172:
1169:
1166:
1162:
1158:
1155:
1152:
1148:
1145:
1142:
1139:
1136:
1133:
1132:
1131:
1128:
1126:
1123:
1119:
1116:
1115:
1114:
1111:
1109:
1106:
1104:
1101:
1097:
1094:
1092:
1089:
1087:
1084:
1083:
1082:
1079:
1074:
1071:
1067:
1064:
1063:
1062:
1059:
1058:
1054:
1053:
1050:
1046:
1042:
1039:
1036:are a smoked
1035:
1032:
1029:
1025:
1022:
1019:
1015:
1012:
1010:
1006:
1002:
998:
995:
994:
990:
989:
985:
981:
978:
974:(smoked beer)
973:
970:
968:(smoked beer)
967:
964:
962:
958:
957:
955:
952:
949:
946:
945:
941:
940:
936:
935:
934:
928:
924:
920:
914:
910:
906:
902:
896:
891:
882:
880:
876:
872:
866:
856:
854:
849:
840:
838:
833:
831:
827:
823:
818:
816:
812:
808:
804:
800:
799:antimicrobial
792:
788:
783:
774:
771:
762:
760:
750:
748:
738:
729:
721:
712:
703:
700:
691:
682:
674:
665:
661:
653:
644:
640:
632:
618:
616:
610:
608:
604:
600:
596:
592:
588:
585:, which slow
584:
579:
577:
573:
569:
565:
561:
557:
553:
549:
545:
541:
537:
533:
528:
526:
522:
518:
515:, especially
514:
510:
506:
502:
501:hemicellulose
498:
494:
487:
483:
473:
470:
462:
452:
448:
442:
441:
436:This section
434:
430:
425:
424:
411:
409:
408:North America
398:
396:
387:
385:
374:
366:
364:
359:
355:
353:
349:
345:
341:
337:
333:
329:
325:
321:
317:
302:
292:
283:
264:
261:
255:
252:
242:
240:
236:
231:
229:
225:
220:
219:, and whale.
218:
214:
210:
206:
202:
198:
194:
190:
186:
185:Scotch whisky
183:used to make
182:
179:
175:
171:
167:
163:
158:
156:
152:
148:
144:
140:
136:
132:
128:
124:
120:
116:
112:
108:
104:
103:North America
100:
96:
92:
88:
83:
81:
77:
73:
69:
65:
59:
58:
52:
45:
40:
32:
26:
22:
4584:
4469:Ryynimakkara
4316:Lincolnshire
4062:Genoa salami
3731:
3719:
3707:
3688:
3676:Churrascaria
3575:Suckling pig
3277:
3268:Pit barbecue
2799:Device-based
2743:Mixed medium
2596:Slow cooking
2461:
2426:Dry roasting
2306:
2290:Potjevleesch
2225:Fermentation
2129:
2111:the original
2106:
2097:
2054:
2048:
2038:
2030:the original
2019:
2011:the original
2006:
1996:
1984:. Retrieved
1979:
1970:
1951:
1945:
1907:
1901:
1891:February 11,
1889:. Retrieved
1885:
1876:
1866:February 11,
1864:. Retrieved
1855:
1845:February 11,
1843:. Retrieved
1839:the original
1834:
1825:
1806:
1785:February 11,
1783:. Retrieved
1779:
1759:
1755:
1743:. Retrieved
1734:
1722:
1710:. Retrieved
1701:
1660:
1606:
1602:
1592:
1551:
1547:
1537:
1494:
1490:
1480:
1437:
1434:Epidemiology
1433:
1423:
1380:
1376:
1366:
1033:
1023:
942:
932:
871:smoked meats
868:
850:
846:
837:liquid smoke
834:
819:
796:
777:Preservation
772:
768:
756:
743:
726:
709:
696:
679:
662:
658:
647:Upright drum
641:
637:
611:
599:formaldehyde
583:antioxidants
580:
538:, producing
529:
491:
465:
456:
445:Please help
440:verification
437:
404:
395:Liquid smoke
393:
390:Liquid smoke
380:
372:
369:Warm smoking
360:
356:
312:
309:Cold smoking
256:
248:
235:liquid smoke
232:
221:
201:smoking fish
159:
84:
63:
62:
54:
4516:Charcuterie
4479:Stippgrütze
4434:Head cheese
4067:Soppressata
4035:Dry sausage
3613:Big Pig Jig
3560:Shish taouk
3555:Shish kebab
3496:Pulled pork
3476:Pig pickin'
3446:Kofte kebab
3416:Jujeh kabab
3361:Cha siu bao
3316:Arrosticini
3228:Charbroiler
3206:and related
3183:Santa Maria
3163:Kansas City
3114:Shisa nyama
3094:Mixed grill
2998:WikiProject
2938:Food safety
2826:Slow cooker
2811:Microwaving
2704:Stir frying
2689:Deep frying
2483:Charbroiler
2245:Irradiation
1986:December 3,
1352:Smoked meat
1347:Smoked fish
1298:Food portal
1034:Iburi-gakko
1026:are smoked
822:antioxidant
811:salt-curing
803:antioxidant
791:Lake Baikal
759:smokehouses
757:Commercial
603:acetic acid
377:Hot smoking
251:paleolithic
193:New Zealand
57:chum salmon
55:Hot-smoked
4591:Categories
4556:Smallgoods
4541:Lunch meat
4521:Dried meat
4459:Liverwurst
4326:Mortadella
4309:vegetarian
4304:variations
4274:Cumberland
4143:Sobrassada
4052:Cacciatore
4025:Weisswurst
3983:Knackwurst
3978:Debrecener
3948:Braadworst
3533:Spare ribs
3521:Short ribs
3421:Kabab barg
3391:Fatányéros
3356:Burnt ends
3351:Bull roast
3311:Anticuchos
3282:Smoke ring
3145:variations
2872:Fermenting
2806:Air frying
2755:Barbecuing
2694:Pan frying
2674:Blackening
2601:Smothering
2545:Parboiling
2498:Rotisserie
2445:Convection
2419:Conduction
2397:techniques
2210:Cold chain
1886:ChefsBlade
1745:August 28,
1737:. London.
1712:August 28,
1702:The Herald
1359:References
984:yerba mate
972:Grodziskie
956:beverages
913:the Gambia
863:See also:
828:and delay
745:the lower
572:isoeugenol
536:caramelize
419:Wood smoke
336:pork chops
224:smokehouse
80:preserving
4531:Embutidos
4454:Kochwurst
4400:Precooked
4381:Bockwurst
4376:Bierwurst
4294:Gelbwurst
4259:Brühwurst
4249:Bratwurst
4244:Botifarra
4213:Skilandis
4208:Rookworst
4198:Mettwurst
4178:Krakowska
4168:Andouille
4138:Saucisson
4128:Pepperoni
4113:Longaniza
4108:Landjäger
4057:Ciauscolo
4020:Thüringer
4010:Loukaniko
3988:Kohlwurst
3973:Cotechino
3968:Chipolata
3963:Carniolan
3958:Breakfast
3953:Bratwurst
3938:Boerewors
3812:Rauchkäse
3792:Metsovone
3604:Societies
3491:Provoleta
3486:Pinchitos
3481:Pig roast
3466:Mućkalica
3441:Khorovats
3371:Churrasco
3341:Brochette
3292:Foods and
3273:Shichirin
3188:St. Louis
3104:Schwenker
3069:Churrasco
2780:Fricassee
2770:Deglazing
2662:High heat
2655:Fat-based
2632:Sous-vide
2591:Simmering
2555:Reduction
2540:Decoction
2530:Blanching
2523:High heat
2476:Radiation
2297:Rillettes
1679:960758611
1623:1939-3229
1576:1090-2414
1554:: 91–95.
1511:1520-5118
1456:1044-3983
1407:0067-8198
1202:fish eggs
1167:(herring)
1153:(haddock)
1005:jalapeños
1001:chipotles
997:Capsicums
966:Rauchbier
937:Beverages
706:Smoke box
562:-scented
540:carbonyls
513:softwoods
497:cellulose
493:Hardwoods
330:breasts,
187:and some
139:flavoring
117:, alder,
68:flavoring
4602:Barbecue
4574:Category
4474:Salceson
4439:Kaszanka
4391:Kielbasa
4279:Falukorv
4264:Cervelat
4234:Battered
4218:Teewurst
4193:Linguiça
4123:Metworst
4077:Ticinese
3886:Overview
3817:Scamorza
3807:Parenica
3802:Oštiepok
3709:Category
3595:Yakitori
3570:Souvlaki
3550:Shashlik
3506:Red slaw
3501:Ražnjići
3471:Neobiani
3436:Khorkhog
3426:Kai yang
3396:Frigărui
3386:Espetada
3376:Cocoloși
3253:Grilling
3248:Gridiron
3143:Regional
3124:Yakiniku
3064:Char siu
3059:Barbacoa
3038:Barbecue
2990:Cookbook
2974:Category
2906:See also
2882:Pickling
2840:Non-heat
2760:Braising
2730:Sweating
2718:Low heat
2709:Sautéing
2679:Browning
2642:Steaming
2606:Steeping
2586:Poaching
2581:Infusion
2576:Creaming
2571:Coddling
2564:Low heat
2550:Shocking
2503:Toasting
2467:Barbecue
2312:Sugaring
2275:Pickling
2255:Jellying
2235:Freezing
2089:23101992
1739:Archived
1706:Archived
1631:29486658
1584:26476877
1529:22690788
1472:31296606
1464:17435448
1307:Braising
1270:See also
1176:Mackerel
1157:Buckling
1066:Pastrami
923:Pastrami
576:proteins
564:vanillin
556:syringol
548:guaiacol
544:phenolic
384:pellicle
352:pellicle
344:scallops
170:corncobs
111:mesquite
72:browning
46:sandwich
4402:sausage
4386:Kabanos
4369:sausage
4353:Saveloy
4299:Hot dog
4269:Chả lụa
4239:Bologna
4203:Morteau
4173:Kolbász
4118:Lukanka
4098:Chorizo
4093:Chinese
4015:Merguez
3998:Italian
3893:Casings
3879:Sausage
3797:Oscypek
3787:Gamonéu
3721:Commons
3590:Tsukune
3565:Sosatie
3461:Mixiote
3451:Méchoui
3346:Bulgogi
3278:Smoking
3258:Hibachi
3204:Cookers
3168:Memphis
3158:Chicago
3119:Siu mei
3109:Shaokao
3045:Cooking
2982:Commons
2897:Souring
2892:Salting
2877:Juicing
2852:Brining
2669:Basting
2611:Stewing
2535:Boiling
2462:Smoking
2436:Searing
2395:Cooking
2307:Smoking
2302:Salting
2280:Potting
2260:Jugging
2250:Jamming
2205:Canning
2080:3525749
2059:Bibcode
1940:. p. 9.
1639:4278573
1556:Bibcode
1520:3567306
1415:7447916
1312:Canning
1259:Paprika
1228:Oscypek
1223:Gruyère
1186:mussels
1182:oysters
1165:bloater
1161:kippers
1147:Haddock
1113:Sausage
1108:Chicken
1073:brisket
1016:(dried
1009:paprika
929:product
893:Smoked
785:Smoked
699:propane
685:Propane
560:vanilla
486:Hickory
328:chicken
245:History
239:hurdles
205:Iceland
135:biomass
113:, oak,
107:hickory
76:cooking
64:Smoking
4551:Salumi
4484:Sundae
4464:Pinkel
4444:Kishka
4429:Haggis
4424:Goetta
4419:Boudin
4358:Vienna
4133:Salsiz
4072:Prasky
4044:Salami
3993:Kupati
3943:Boudin
3837:
3321:Bakkwa
3294:dishes
3263:Kamado
3223:Buccan
3089:Mangal
3079:Inihaw
3047:styles
2867:Drying
2862:Curing
2775:Flambé
2684:Frying
2452:Baking
2351:
2285:Confit
2220:Drying
2215:Curing
2137:
2087:
2077:
1958:
1914:
1813:
1762:page 6
1677:
1667:
1637:
1629:
1621:
1582:
1574:
1527:
1517:
1509:
1470:
1462:
1454:
1413:
1405:
1395:
1317:Drying
1253:Spices
1208:Cheese
1171:Salmon
1118:Salami
1103:Turkey
1096:Bakkwa
1041:pickle
1038:daikon
1030:fruits
1014:Prunes
961:whisky
879:cancer
830:oxygen
815:drying
747:upwind
732:Trench
626:Offset
615:oxygen
570:-like
554:, and
552:phenol
505:lignin
503:, and
346:, and
340:salmon
320:cheese
217:mutton
197:manuka
178:barley
149:, and
129:, and
127:cherry
87:Europe
4449:Knipp
4183:Kulen
4148:Sujuk
4086:Other
3822:Tesyn
3657:Misc.
3540:Satay
3431:Kebab
3366:Chuan
3193:Texas
3054:Asado
2887:Purée
2847:Aging
1635:S2CID
1468:S2CID
1322:Jerky
1218:Gouda
1125:Jerky
1086:Bacon
1049:Japan
1043:from
1024:Wumei
1018:plums
909:Tanji
568:clove
532:sugar
525:resin
517:pines
509:cells
363:HACCP
348:steak
316:cured
269:Types
203:. In
191:. In
189:beers
166:bacon
147:sugar
123:apple
119:maple
115:pecan
99:beech
91:alder
78:, or
4546:Pâté
4103:Fuet
3669:List
3580:Suya
3528:Pork
3516:Beef
3511:Ribs
3411:Jeok
3406:Isaw
2135:ISBN
2085:PMID
1988:2017
1956:ISBN
1912:ISBN
1893:2018
1868:2018
1847:2018
1811:ISBN
1787:2018
1747:2023
1714:2023
1675:OCLC
1665:ISBN
1627:PMID
1619:ISSN
1580:PMID
1572:ISSN
1525:PMID
1507:ISSN
1460:PMID
1452:ISSN
1411:PMID
1403:ISSN
1393:ISBN
1264:Salt
1247:Tofu
1242:Nuts
1200:and
1198:eggs
1184:and
1163:and
1149:and
1130:Fish
1081:Pork
1070:beef
1061:Beef
1028:plum
980:Maté
954:Malt
927:beef
875:fish
873:and
801:and
787:omul
566:and
521:firs
519:and
332:beef
324:nuts
258:the
213:lamb
209:fish
181:malt
174:Peat
164:and
143:rice
131:plum
23:and
2516:Wet
2412:Dry
2075:PMC
2067:doi
1611:doi
1564:doi
1552:124
1515:PMC
1499:doi
1442:doi
1385:doi
1194:Egg
1135:Eel
1091:Ham
1007:),
948:tea
907:in
813:or
449:by
322:or
162:ham
155:wok
151:tea
95:oak
85:In
4593::
2105:.
2083:.
2073:.
2065:.
2055:46
2053:.
2047:.
2005:.
1978:.
1926:^
1884:.
1833:.
1795:^
1778:.
1767:^
1733:.
1700:.
1687:^
1673:.
1647:^
1633:.
1625:.
1617:.
1607:11
1605:.
1601:.
1578:.
1570:.
1562:.
1550:.
1546:.
1523:.
1513:.
1505:.
1495:60
1493:.
1489:.
1466:.
1458:.
1450:.
1438:18
1436:.
1432:.
1409:.
1401:.
1391:.
1381:29
1375:.
1159:,
1047:,
999::
911:,
881:.
817:.
697:A
607:pH
601:,
550:,
499:,
342:,
338:,
334:,
215:,
211:,
172:.
157:.
145:,
125:,
109:,
105:,
89:,
74:,
70:,
42:A
3871:e
3864:t
3857:v
3768:e
3761:t
3754:v
3284:)
3280:(
3030:e
3023:t
3016:v
2387:e
2380:t
2373:v
2176:e
2169:t
2162:v
2143:.
2091:.
2069::
2061::
1990:.
1964:.
1920:.
1895:.
1870:.
1849:.
1819:.
1789:.
1749:.
1716:.
1681:.
1641:.
1613::
1586:.
1566::
1558::
1531:.
1501::
1474:.
1444::
1417:.
1387::
1204:)
1196:(
1188:.
1075:)
472:)
466:(
461:)
457:(
443:.
27:.
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