To infuse smoke vapor for smoking food and produce wood-fired flavoring, all that is needed is a container for the smoke, a source for the smoke, and a food item to smoke.
Although we’ve titled this section “Basics of Smoking” this really covers the basics of smoking food with wood. Ideally, meats, poultry, and fish are best smoked with a temperature range of 82°-107°C, although many cooks will go as high as 149°C. Always remember to bring the internal temperature of the animal protein to the recommended internal temperature (as recommended by the Government of Canada) to ensure it is safe for consumption
Why does smoker hardwood work so well in fire cooking? Because hardwood contains organic compounds, over a 100 of them, with 3 key compounds: cellulose (40-60% composition), hemi-celluose (20-30% composition) and lignin (20-30% composition). It is the lignin, a phenol compound, that gives wood-fired foods distinct flavor, aroma, and color! The added benefit: it protects foods from bacteria. Smoke is the visible gas derived from the combustion of the wood. Each hardwood will react differently to the food or beverage item exposed to smoke vapor and produces a unique flavor, aroma, and color to foods. There really is no true descriptor for each wood flavoring. Instead, we guide you on the boldness of the flavor.
Here is our Hardwood culinary offerings listed in order from mildest to boldest of flavor:
A little goes a long way. Remember to start with small quantities (about 6-8 ounces depending on the equipment) and add wood gradually as needed.