Smoking is one of the oldest ways to preserve raw meat, but nowadays we mainly smoke food because it’s tasty. In addition to the delicious taste, the food also becomes more tender when smoked.
Smoking salmon and other fatty fish is an easy way to make your barbecue dinner a success. It’s fast and it’s hard to fail.
Smoking meat requires more patience. You need to control the temperature and prepare well. Brining the meat in salt and water overnight usually produces better results.
Frequently asked questions about Smoke boxes
What is a smoker?
A smoker is a closed or semi-closed container that is filled with smoke to enhance the flavour of food and preserve it. There are several different types of smokers, ranging from simple boxes to advanced designs with a great degree of temperature control.
How do you smoke food in a smoker?
The principle is that you light the smoker and usually add moistened smoker chips to bring out the smoke flavour.
What can you smoke in a smoker?
In principle, all food can be smoked, but the most common are smoked salmon or other fatty fish, tasty vegetables, and fatty meats such as smoked pork.