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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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397:; 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.
772:, 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.
2013:
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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."
237:", 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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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).
365:; 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.
585:. 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
417:(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
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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).
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2056:"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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248:. 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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1498:"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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1949:
Backyard
Grilling: For Your Grill, Smoker, Turkey Fryer and More – Kate Fiduccia, Teresa Marrone
850:) can be purchased to mimic smoking's flavor, but such products have no preservative qualities.
421:, this smoking method is commonly referred to as "barbecuing", "pit baking", or "pit roasting".
49:
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1610:"Polycyclic aromatic hydrocarbons in traditionally smoked meat products from the Baltic states"
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1555:"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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Warm smoking exposes foods to temperatures of 25–40 °C (77–104 °F).
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Cold smoking meats should only be attempted by personnel certified in
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besides wood can also be employed, sometimes with the addition of
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1787:"Cold Smoking Recipes & Tips – Food Smoking | Hot Smoked"
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1674:(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
1614:
Food
Additives & Contaminants. Part B, Surveillance
616:, and other organic acids, which give wood smoke a low
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A "Little Chief" home smoker and racks with hot smoked
2138:
McGee, Harold (2004). "Wood Smoke and
Charred Wood".
1842:"Curing and Smoking Meats for Home Food Preservation"
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leaves are smoked and dried over pine or cedar fires
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831:Smoking is especially useful for oily fish, as its
522:; lignin acts as a kind of cell-bonding glue. Some
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2144:(Revised ed.). Scribner. pp. 448–450.
45:Meat hanging inside a smokehouse in Switzerland
27:Exposing food to smoke to flavor or preserve it
1987:"A Guide to Pellet Grills – Barbecuebible.com"
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260:The smoking of food likely dates back to the
30:"Smoked" redirects here. For other uses, see
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1502:Journal of Agricultural and Food Chemistry
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666:A diagram of a typical upright drum smoker
541:Cellulose and hemicellulose are aggregate
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480:Learn how and when to remove this message
218:, dried sheep dung is used to cold-smoke
179:makers smoke their products over burning
545:molecules; when burnt, they effectively
274:hundreds if not thousands of years ago.
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506:are made up mostly of three materials:
144:, are commonly used for smoking. Other
2061:Environmental Science & Technology
2014:"I love smoked salmon. is it healthy?"
1559:Ecotoxicology and Environmental Safety
804:in Russia, on sale at Listyanka market
376:to ensure that it is safely prepared.
2114:"A local's obsession with smoked eel"
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2120:. The Travel Channel. Archived from
1719:from the original on August 28, 2023
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846:Artificial smoke flavoring (such as
645:An example of a common offset smoker
462:adding citations to reliable sources
210:(tea tree) is commonly used for hot-
3738:
3004:
2118:Anthony Bourdain. "No Reservations"
866:run competitions all over America.
1738:Janes, Hilly (November 10, 2001).
1458:10.1097/01.ede.0000259968.11151.06
1148:popular in eastern/northern Europe
896:List of smoked foods and beverages
876:Smoked meat § Health concerns
25:
1872:"Cold Smoking Meats: Don't Do It"
1752:from the original on July 6, 2022
993:, in the traditional preparation
569:, and sweeter scents such as the
534:, hold significant quantities of
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2035:Rapaport, L (January 19, 2017).
1917:Hui, Y. H.; et al. (2001).
1820:. The Cooking Lab. p. 143.
1301:
1287:
438:
300:
291:
239:polycyclic aromatic hydrocarbons
132:, and fruit tree woods, such as
3654:North Carolina Barbecue Society
2796:Indirect grilling/Plank cooking
1963:Wilderness Camping & Hiking
1715:. Scotland. February 19, 2002.
1152:Traditional Grimsby smoked fish
835:properties inhibit surface fat
751:Various shapes of smoking racks
687:A typical vertical water smoker
449:needs additional citations for
187:is burned to dry and smoke the
4511:Small sausage in large sausage
3629:International Bar-B-Q Festival
1:
1919:Meat Science and Applications
1626:10.1080/19393210.2018.1440637
1388:Bibliotheca Nutritio et Dieta
816:, but it is insufficient for
3634:Kansas City Barbeque Society
1579:10.1016/j.ecoenv.2015.10.007
1382:Fritz, W.; Soós, K. (1980).
1079:(pickled, spiced and smoked
1031:) can be smoked while drying
864:Kansas City Barbeque Society
108:is more often used now, and
3644:Lexington Barbecue Festival
2638:Bain-marie (Double boiling)
2364:Category: Food preservation
2012:Beck, L. (April 19, 2022).
1921:. New York: Marcel Dekker.
1741:"Smoked food... on a plate"
337:, along with meats such as
4644:
3744:WikiProject Food and drink
2924:List of cooking appliances
2416:List of cooking techniques
873:
499:-smoked country-style ribs
206:, sawdust from the native
164:, heated at the base of a
29:
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2039:. Reuters. Archived from
1224:Adyghe Qwaye (Circassian)
4352:Mortadella of Campotosto
3850:Category: Smoked cheeses
3659:Roanoke-Chowan Pork-Fest
1816:Myrvold, Nathan (2011).
1384:"Smoked food and cancer"
283:by method of application
32:Smoking (disambiguation)
3639:Leskovac Grill Festival
3312:List of barbecue dishes
2929:List of cooking vessels
2499:Grilling (charbroiling)
1709:"Briefing: Smoked food"
112:to a lesser extent. In
3914:List of sausage dishes
2504:Roasting (traditional)
2124:on September 16, 2014.
1771:Luhr Jensen Smokehouse
1390:. Forum of Nutrition.
1343:List of sausage dishes
1066:Meat, fish, and cheese
970:The malt used to make
941:
926:
908:
862:Organisations such as
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608:in wood smoke include
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271:Torry Research Station
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58:
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36:Smoke (disambiguation)
4295:Frankfurter Würstchen
1961:Tawrel, Paul (2008).
936:, a smoked and cured
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764:Commercial smokehouse
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4628:Culinary terminology
4547:List of smoked foods
4300:St. Galler Bratwurst
3596:Texas smoked brisket
3317:List of smoked foods
1670:Fellows, P. (2017).
1353:List of smoked foods
1002:Fruit and vegetables
880:Regularly consuming
600:of animal fats, and
458:improve this article
171:Some North American
55:Montreal smoked meat
4537:List of dried foods
4347:Mortadella di Prato
3675:Barbecue restaurant
2276:Modified atmosphere
2141:On Food and Cooking
2074:2012EnST...4613488G
2068:(24): 13488–13493.
1993:. February 20, 2015
1893:"How to Smoke Meat"
1571:2016EcoES.124...91L
1338:List of dried foods
1191:Bivalves including
854:Competitive smoking
4618:Cooking techniques
4342:Mortadella Bologna
3412:Galinha à africana
3110:Mongolian barbecue
2801:Stir frying (chao)
2018:The Globe and Mail
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3467:Meurav Yerushalmi
3342:Barbecue sandwich
3085:Indirect grilling
3015:
3014:
2944:Food preservation
2868:Burying in ground
2761:Carryover cooking
2749:
2748:
2661:
2660:
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2521:
2468:Roasting (modern)
2372:
2371:
2251:Hurdle technology
2211:Burying in ground
2195:Food preservation
2151:978-0-684-80001-1
2082:10.1021/es303494s
1991:barbecuebible.com
1972:978-0-9740820-3-5
1928:978-0-8247-0548-0
1852:on March 19, 2018
1827:978-0-9827610-0-7
1818:Modernist Cuisine
1681:978-0-08-101907-8
1514:10.1021/jf300978m
1508:(27): 6899–6906.
1409:978-3-8055-0621-2
1400:10.1159/000387467
1154:(cod and haddock)
997:leaves are smoked
916:Fish being smoked
808:Smoke is both an
800:fish, endemic to
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489:
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2020:. Archived from
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378:
321:
318:
312:Pacific salmon
309:
308:
299:
298:
290:
289:
288:
287:
286:
284:
276:
257:
254:
26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
4640:
4629:
4626:
4624:
4621:
4619:
4616:
4614:
4611:
4609:
4606:
4605:
4603:
4596:
4586:
4578:
4577:
4574:
4568:
4565:
4563:
4560:
4558:
4555:
4553:
4550:
4548:
4545:
4543:
4540:
4538:
4535:
4533:
4530:
4528:
4525:
4524:
4522:
4518:
4512:
4509:
4508:
4506:
4502:
4496:
4493:
4491:
4488:
4486:
4483:
4481:
4478:
4476:
4473:
4471:
4468:
4466:
4463:
4461:
4458:
4456:
4453:
4451:
4448:
4446:
4443:
4441:
4438:
4436:
4433:
4431:
4428:
4426:
4425:Blood sausage
4423:
4421:
4420:Black pudding
4418:
4417:
4415:
4409:
4403:
4400:
4398:
4395:
4393:
4390:
4388:
4385:
4384:
4382:
4378:Cooked smoked
4376:
4370:
4367:
4365:
4362:
4360:
4357:
4353:
4350:
4348:
4345:
4343:
4340:
4339:
4338:
4335:
4333:
4332:Lorne sausage
4330:
4328:
4325:
4321:
4318:
4316:
4313:
4312:
4311:
4308:
4306:
4303:
4301:
4298:
4296:
4293:
4291:
4288:
4286:
4283:
4281:
4278:
4276:
4273:
4271:
4268:
4266:
4263:
4261:
4258:
4256:
4253:
4251:
4248:
4246:
4243:
4242:
4240:
4236:
4230:
4227:
4225:
4222:
4220:
4217:
4215:
4212:
4210:
4207:
4205:
4202:
4200:
4197:
4195:
4192:
4190:
4187:
4185:
4182:
4180:
4177:
4176:
4174:
4170:
4160:
4157:
4155:
4152:
4150:
4147:
4145:
4142:
4140:
4137:
4135:
4132:
4130:
4127:
4125:
4122:
4120:
4117:
4115:
4112:
4110:
4107:
4105:
4102:
4101:
4099:
4095:
4089:
4086:
4084:
4081:
4079:
4076:
4074:
4071:
4069:
4066:
4064:
4061:
4060:
4058:
4056:
4052:
4049:
4047:
4043:
4037:
4034:
4032:
4029:
4027:
4024:
4022:
4019:
4015:
4012:
4011:
4010:
4007:
4005:
4002:
4000:
3997:
3995:
3992:
3990:
3987:
3985:
3982:
3980:
3977:
3975:
3972:
3970:
3967:
3965:
3962:
3960:
3957:
3955:
3952:
3950:
3947:
3945:
3942:
3941:
3939:
3937:Fresh sausage
3935:
3930:
3920:
3917:
3915:
3912:
3910:
3907:
3905:
3902:
3901:
3899:
3895:
3891:
3884:
3879:
3877:
3872:
3870:
3865:
3864:
3861:
3851:
3840:
3834:
3831:
3829:
3826:
3824:
3821:
3819:
3816:
3814:
3811:
3809:
3806:
3804:
3801:
3799:
3796:
3795:
3792:
3788:
3787:Smoked cheese
3781:
3776:
3774:
3769:
3767:
3762:
3761:
3758:
3746:
3745:
3736:
3734:
3733:
3724:
3722:
3721:
3712:
3710:
3709:
3704:
3698:
3697:
3694:
3688:
3685:
3681:
3678:
3677:
3676:
3673:
3672:
3670:
3666:
3660:
3657:
3655:
3652:
3650:
3647:
3645:
3642:
3640:
3637:
3635:
3632:
3630:
3627:
3625:
3622:
3621:
3619:
3613:
3607:
3604:
3602:
3599:
3597:
3594:
3592:
3589:
3587:
3584:
3582:
3579:
3577:
3574:
3572:
3569:
3567:
3564:
3562:
3559:
3557:
3554:
3552:
3549:
3545:
3542:
3540:
3537:
3533:
3530:
3529:
3528:
3525:
3524:
3523:
3520:
3518:
3515:
3513:
3510:
3508:
3505:
3503:
3500:
3498:
3495:
3493:
3490:
3488:
3485:
3483:
3480:
3478:
3475:
3473:
3470:
3468:
3465:
3463:
3460:
3458:
3455:
3453:
3450:
3448:
3445:
3443:
3440:
3438:
3435:
3433:
3430:
3428:
3425:
3423:
3420:
3418:
3415:
3413:
3410:
3408:
3405:
3403:
3400:
3398:
3395:
3393:
3390:
3388:
3385:
3383:
3380:
3378:
3375:
3373:
3370:
3368:
3365:
3363:
3360:
3358:
3355:
3353:
3350:
3348:
3345:
3343:
3340:
3338:
3335:
3333:
3330:
3328:
3325:
3323:
3320:
3318:
3315:
3313:
3310:
3309:
3307:
3301:
3294:
3290:
3287:
3285:
3282:
3280:
3277:
3275:
3272:
3270:
3267:
3265:
3262:
3260:
3257:
3255:
3254:Flattop grill
3252:
3250:
3247:
3245:
3242:
3240:
3237:
3235:
3232:
3230:
3227:
3225:
3222:
3221:
3219:
3213:
3205:
3202:
3200:
3197:
3195:
3192:
3190:
3187:
3185:
3182:
3180:
3177:
3175:
3172:
3170:
3167:
3166:
3165:
3164:United States
3162:
3161:
3159:
3157:
3151:
3146:
3136:
3133:
3131:
3128:
3126:
3123:
3121:
3118:
3116:
3113:
3111:
3108:
3106:
3103:
3101:
3098:
3096:
3093:
3091:
3088:
3086:
3083:
3081:
3078:
3076:
3073:
3071:
3068:
3066:
3063:
3062:
3060:
3054:
3050:
3043:
3038:
3036:
3031:
3029:
3024:
3023:
3020:
3010:
3002:
2998:
2994:
2986:
2978:
2968:
2963:
2956:
2950:
2947:
2945:
2942:
2940:
2937:
2935:
2932:
2930:
2927:
2925:
2922:
2921:
2919:
2915:
2909:
2906:
2904:
2901:
2899:
2896:
2894:
2891:
2889:
2886:
2884:
2881:
2879:
2876:
2874:
2871:
2869:
2866:
2864:
2861:
2859:
2856:
2855:
2853:
2849:
2843:
2840:
2838:
2835:
2833:
2830:
2828:
2825:
2823:
2820:
2818:
2815:
2814:
2812:
2808:
2802:
2799:
2797:
2794:
2792:
2789:
2787:
2784:
2782:
2779:
2777:
2774:
2772:
2769:
2767:
2764:
2762:
2759:
2758:
2756:
2752:
2742:
2739:
2737:
2736:Gentle frying
2734:
2733:
2731:
2727:
2721:
2718:
2716:
2713:
2711:
2708:
2706:
2703:
2701:
2698:
2696:
2693:
2691:
2688:
2686:
2683:
2681:
2678:
2677:
2675:
2671:
2668:
2664:
2654:
2651:
2649:
2646:
2644:
2641:
2639:
2636:
2635:
2633:
2631:Indirect heat
2629:
2623:
2620:
2618:
2615:
2613:
2610:
2608:
2605:
2603:
2600:
2598:
2595:
2593:
2590:
2588:
2585:
2583:
2580:
2579:
2577:
2573:
2567:
2564:
2562:
2559:
2557:
2554:
2552:
2549:
2547:
2544:
2542:
2539:
2538:
2536:
2532:
2529:
2525:
2515:
2512:
2510:
2507:
2505:
2502:
2500:
2497:
2495:
2492:
2491:
2489:
2485:
2479:
2476:
2474:
2471:
2469:
2466:
2464:
2461:
2460:
2458:
2454:
2448:
2445:
2443:
2440:
2438:
2435:
2434:
2432:
2428:
2425:
2421:
2417:
2412:
2407:
2400:
2395:
2393:
2388:
2386:
2381:
2380:
2377:
2365:
2356:
2354:
2349:
2344:
2343:
2340:
2334:
2331:
2329:
2326:
2324:
2321:
2319:
2316:
2314:
2311:
2309:
2306:
2302:
2299:
2297:
2294:
2293:
2292:
2289:
2287:
2284:
2282:
2281:Pascalization
2279:
2277:
2274:
2272:
2269:
2267:
2264:
2262:
2259:
2257:
2254:
2252:
2249:
2247:
2244:
2242:
2241:Freeze-drying
2239:
2237:
2234:
2232:
2229:
2227:
2224:
2222:
2219:
2217:
2214:
2212:
2209:
2207:
2204:
2203:
2200:
2196:
2189:
2184:
2182:
2177:
2175:
2170:
2169:
2166:
2159:
2153:
2147:
2143:
2142:
2136:
2135:
2131:
2123:
2119:
2115:
2109:
2106:
2101:
2097:
2092:
2087:
2083:
2079:
2075:
2071:
2067:
2063:
2062:
2057:
2050:
2047:
2042:
2038:
2031:
2028:
2023:
2019:
2015:
2008:
2005:
1992:
1988:
1982:
1979:
1974:
1968:
1964:
1957:
1954:
1950:
1945:
1943:
1941:
1939:
1935:
1930:
1924:
1920:
1913:
1910:
1898:
1894:
1888:
1885:
1873:
1867:
1864:
1851:
1847:
1846:nchfp.uga.edu
1843:
1837:
1834:
1829:
1823:
1819:
1812:
1810:
1808:
1804:
1792:
1788:
1782:
1780:
1776:
1772:
1767:
1764:
1751:
1747:
1742:
1734:
1731:
1718:
1714:
1710:
1704:
1702:
1700:
1696:
1691:
1687:
1683:
1677:
1673:
1666:
1664:
1662:
1660:
1656:
1651:
1647:
1643:
1639:
1635:
1631:
1627:
1623:
1619:
1615:
1611:
1604:
1601:
1596:
1592:
1588:
1584:
1580:
1576:
1572:
1568:
1564:
1560:
1556:
1549:
1546:
1541:
1537:
1532:
1527:
1523:
1519:
1515:
1511:
1507:
1503:
1499:
1492:
1489:
1484:
1480:
1476:
1472:
1468:
1464:
1459:
1454:
1450:
1446:
1442:
1435:
1432:
1427:
1423:
1419:
1415:
1411:
1405:
1401:
1397:
1394:(29): 57–64.
1393:
1389:
1385:
1378:
1375:
1369:
1364:
1361:
1359:
1356:
1354:
1351:
1349:
1346:
1344:
1341:
1339:
1336:
1334:
1331:
1329:
1326:
1324:
1321:
1319:
1316:
1315:
1310:
1304:
1299:
1296:
1285:
1280:
1276:
1273:
1271:
1268:
1267:
1263:
1262:
1259:
1256:
1254:
1251:
1250:
1246:
1245:
1240:
1237:
1235:
1232:
1230:
1227:
1225:
1222:
1221:
1220:
1217:
1214:
1210:
1206:
1203:
1198:
1194:
1190:
1188:
1185:
1183:
1180:
1177:
1173:
1169:
1166:
1163:
1159:
1156:
1153:
1150:
1147:
1144:
1143:
1142:
1139:
1137:
1134:
1130:
1127:
1126:
1125:
1122:
1120:
1117:
1115:
1112:
1108:
1105:
1103:
1100:
1098:
1095:
1094:
1093:
1090:
1085:
1082:
1078:
1075:
1074:
1073:
1070:
1069:
1065:
1064:
1061:
1057:
1053:
1050:
1047:are a smoked
1046:
1043:
1040:
1036:
1033:
1030:
1026:
1023:
1021:
1017:
1013:
1009:
1006:
1005:
1001:
1000:
996:
992:
989:
985:(smoked beer)
984:
981:
979:(smoked beer)
978:
975:
973:
969:
968:
966:
963:
960:
957:
956:
952:
951:
947:
946:
945:
939:
935:
931:
925:
921:
917:
913:
907:
902:
895:
893:
891:
887:
883:
877:
869:
867:
865:
860:
853:
851:
849:
844:
842:
838:
834:
829:
827:
823:
819:
815:
811:
810:antimicrobial
803:
799:
794:
787:
785:
782:
775:
773:
771:
763:
761:
759:
749:
742:
740:
732:
725:
723:
716:
714:
711:
702:
695:
693:
685:
678:
676:
672:
664:
657:
655:
651:
643:
636:
631:
629:
627:
621:
619:
615:
611:
607:
603:
599:
596:, which slow
595:
590:
588:
584:
580:
576:
572:
568:
564:
560:
556:
552:
548:
544:
539:
537:
533:
529:
526:, especially
525:
521:
517:
513:
512:hemicellulose
509:
505:
498:
494:
484:
481:
473:
463:
459:
453:
452:
447:This section
445:
441:
436:
435:
429:
424:
422:
420:
419:North America
411:
409:
407:
400:
398:
396:
387:
385:
379:
377:
375:
370:
366:
364:
360:
356:
352:
348:
344:
340:
336:
332:
328:
319:
313:
303:
294:
277:
275:
272:
266:
263:
255:
253:
251:
247:
242:
240:
236:
231:
230:, and whale.
229:
225:
221:
217:
213:
209:
205:
201:
197:
196:Scotch whisky
194:used to make
193:
190:
186:
182:
178:
174:
169:
167:
163:
159:
155:
151:
147:
143:
139:
135:
131:
127:
123:
119:
115:
114:North America
111:
107:
103:
99:
94:
92:
88:
84:
80:
76:
70:
69:
63:
56:
51:
43:
37:
33:
19:
4595:
4480:Ryynimakkara
4327:Lincolnshire
4073:Genoa salami
3742:
3730:
3718:
3699:
3687:Churrascaria
3586:Suckling pig
3288:
3279:Pit barbecue
2810:Device-based
2754:Mixed medium
2607:Slow cooking
2472:
2437:Dry roasting
2317:
2301:Potjevleesch
2236:Fermentation
2140:
2122:the original
2117:
2108:
2065:
2059:
2049:
2041:the original
2030:
2022:the original
2017:
2007:
1995:. Retrieved
1990:
1981:
1962:
1956:
1918:
1912:
1902:February 11,
1900:. Retrieved
1896:
1887:
1877:February 11,
1875:. Retrieved
1866:
1856:February 11,
1854:. Retrieved
1850:the original
1845:
1836:
1817:
1796:February 11,
1794:. Retrieved
1790:
1770:
1766:
1754:. Retrieved
1745:
1733:
1721:. Retrieved
1712:
1671:
1617:
1613:
1603:
1562:
1558:
1548:
1505:
1501:
1491:
1448:
1445:Epidemiology
1444:
1434:
1391:
1387:
1377:
1044:
1034:
953:
943:
882:smoked meats
879:
861:
857:
848:liquid smoke
845:
830:
807:
788:Preservation
783:
779:
767:
754:
737:
720:
707:
690:
673:
669:
658:Upright drum
652:
648:
622:
610:formaldehyde
594:antioxidants
591:
549:, producing
540:
502:
476:
467:
456:Please help
451:verification
448:
415:
406:Liquid smoke
404:
401:Liquid smoke
391:
383:
380:Warm smoking
371:
367:
323:
320:Cold smoking
267:
259:
246:liquid smoke
243:
232:
212:smoking fish
170:
95:
74:
73:
65:
4527:Charcuterie
4490:Stippgrütze
4445:Head cheese
4078:Soppressata
4046:Dry sausage
3624:Big Pig Jig
3571:Shish taouk
3566:Shish kebab
3507:Pulled pork
3487:Pig pickin'
3457:Kofte kebab
3427:Jujeh kabab
3372:Cha siu bao
3327:Arrosticini
3239:Charbroiler
3217:and related
3194:Santa Maria
3174:Kansas City
3125:Shisa nyama
3105:Mixed grill
3009:WikiProject
2949:Food safety
2837:Slow cooker
2822:Microwaving
2715:Stir frying
2700:Deep frying
2494:Charbroiler
2256:Irradiation
1997:December 3,
1363:Smoked meat
1358:Smoked fish
1309:Food portal
1045:Iburi-gakko
1037:are smoked
833:antioxidant
822:salt-curing
814:antioxidant
802:Lake Baikal
770:smokehouses
768:Commercial
614:acetic acid
388:Hot smoking
262:paleolithic
204:New Zealand
68:chum salmon
66:Hot-smoked
4602:Categories
4567:Smallgoods
4552:Lunch meat
4532:Dried meat
4470:Liverwurst
4337:Mortadella
4320:vegetarian
4315:variations
4285:Cumberland
4154:Sobrassada
4063:Cacciatore
4036:Weisswurst
3994:Knackwurst
3989:Debrecener
3959:Braadworst
3544:Spare ribs
3532:Short ribs
3432:Kabab barg
3402:Fatányéros
3367:Burnt ends
3362:Bull roast
3322:Anticuchos
3293:Smoke ring
3156:variations
2883:Fermenting
2817:Air frying
2766:Barbecuing
2705:Pan frying
2685:Blackening
2612:Smothering
2556:Parboiling
2509:Rotisserie
2456:Convection
2430:Conduction
2408:techniques
2221:Cold chain
1897:ChefsBlade
1756:August 28,
1748:. London.
1723:August 28,
1713:The Herald
1370:References
995:yerba mate
983:Grodziskie
967:beverages
924:the Gambia
874:See also:
839:and delay
756:the lower
583:isoeugenol
547:caramelize
430:Wood smoke
347:pork chops
235:smokehouse
91:preserving
4542:Embutidos
4465:Kochwurst
4411:Precooked
4392:Bockwurst
4387:Bierwurst
4305:Gelbwurst
4270:Brühwurst
4260:Bratwurst
4255:Botifarra
4224:Skilandis
4219:Rookworst
4209:Mettwurst
4189:Krakowska
4179:Andouille
4149:Saucisson
4139:Pepperoni
4124:Longaniza
4119:Landjäger
4068:Ciauscolo
4031:Thüringer
4021:Loukaniko
3999:Kohlwurst
3984:Cotechino
3979:Chipolata
3974:Carniolan
3969:Breakfast
3964:Bratwurst
3949:Boerewors
3823:Rauchkäse
3803:Metsovone
3615:Societies
3502:Provoleta
3497:Pinchitos
3492:Pig roast
3477:Mućkalica
3452:Khorovats
3382:Churrasco
3352:Brochette
3303:Foods and
3284:Shichirin
3199:St. Louis
3115:Schwenker
3080:Churrasco
2791:Fricassee
2781:Deglazing
2673:High heat
2666:Fat-based
2643:Sous-vide
2602:Simmering
2566:Reduction
2551:Decoction
2541:Blanching
2534:High heat
2487:Radiation
2308:Rillettes
1690:960758611
1634:1939-3229
1587:1090-2414
1565:: 91–95.
1522:1520-5118
1467:1044-3983
1418:0067-8198
1213:fish eggs
1178:(herring)
1164:(haddock)
1016:jalapeños
1012:chipotles
1008:Capsicums
977:Rauchbier
948:Beverages
717:Smoke box
573:-scented
551:carbonyls
524:softwoods
508:cellulose
504:Hardwoods
341:breasts,
198:and some
150:flavoring
128:, alder,
79:flavoring
4613:Barbecue
4585:Category
4485:Salceson
4450:Kaszanka
4402:Kielbasa
4290:Falukorv
4275:Cervelat
4245:Battered
4229:Teewurst
4204:Linguiça
4134:Metworst
4088:Ticinese
3897:Overview
3828:Scamorza
3818:Parenica
3813:Oštiepok
3720:Category
3606:Yakitori
3581:Souvlaki
3561:Shashlik
3517:Red slaw
3512:Ražnjići
3482:Neobiani
3447:Khorkhog
3437:Kai yang
3407:Frigărui
3397:Espetada
3387:Cocoloși
3264:Grilling
3259:Gridiron
3154:Regional
3135:Yakiniku
3075:Char siu
3070:Barbacoa
3049:Barbecue
3001:Cookbook
2985:Category
2917:See also
2893:Pickling
2851:Non-heat
2771:Braising
2741:Sweating
2729:Low heat
2720:Sautéing
2690:Browning
2653:Steaming
2617:Steeping
2597:Poaching
2592:Infusion
2587:Creaming
2582:Coddling
2575:Low heat
2561:Shocking
2514:Toasting
2478:Barbecue
2323:Sugaring
2286:Pickling
2266:Jellying
2246:Freezing
2100:23101992
1750:Archived
1717:Archived
1642:29486658
1595:26476877
1540:22690788
1483:31296606
1475:17435448
1318:Braising
1281:See also
1187:Mackerel
1168:Buckling
1077:Pastrami
934:Pastrami
587:proteins
575:vanillin
567:syringol
559:guaiacol
555:phenolic
395:pellicle
363:pellicle
355:scallops
181:corncobs
122:mesquite
83:browning
57:sandwich
4413:sausage
4397:Kabanos
4380:sausage
4364:Saveloy
4310:Hot dog
4280:Chả lụa
4250:Bologna
4214:Morteau
4184:Kolbász
4129:Lukanka
4109:Chorizo
4104:Chinese
4026:Merguez
4009:Italian
3904:Casings
3890:Sausage
3808:Oscypek
3798:Gamonéu
3732:Commons
3601:Tsukune
3576:Sosatie
3472:Mixiote
3462:Méchoui
3357:Bulgogi
3289:Smoking
3269:Hibachi
3215:Cookers
3179:Memphis
3169:Chicago
3130:Siu mei
3120:Shaokao
3056:Cooking
2993:Commons
2908:Souring
2903:Salting
2888:Juicing
2863:Brining
2680:Basting
2622:Stewing
2546:Boiling
2473:Smoking
2447:Searing
2406:Cooking
2318:Smoking
2313:Salting
2291:Potting
2271:Jugging
2261:Jamming
2216:Canning
2091:3525749
2070:Bibcode
1951:. p. 9.
1650:4278573
1567:Bibcode
1531:3567306
1426:7447916
1323:Canning
1270:Paprika
1239:Oscypek
1234:Gruyère
1197:mussels
1193:oysters
1176:bloater
1172:kippers
1158:Haddock
1124:Sausage
1119:Chicken
1084:brisket
1027:(dried
1020:paprika
940:product
904:Smoked
796:Smoked
710:propane
696:Propane
571:vanilla
497:Hickory
339:chicken
256:History
250:hurdles
216:Iceland
146:biomass
124:, oak,
118:hickory
87:cooking
75:Smoking
4562:Salumi
4495:Sundae
4475:Pinkel
4455:Kishka
4440:Haggis
4435:Goetta
4430:Boudin
4369:Vienna
4144:Salsiz
4083:Prasky
4055:Salami
4004:Kupati
3954:Boudin
3848:
3332:Bakkwa
3305:dishes
3274:Kamado
3234:Buccan
3100:Mangal
3090:Inihaw
3058:styles
2878:Drying
2873:Curing
2786:Flambé
2695:Frying
2463:Baking
2362:
2296:Confit
2231:Drying
2226:Curing
2148:
2098:
2088:
1969:
1925:
1824:
1773:page 6
1688:
1678:
1648:
1640:
1632:
1593:
1585:
1538:
1528:
1520:
1481:
1473:
1465:
1424:
1416:
1406:
1328:Drying
1264:Spices
1219:Cheese
1182:Salmon
1129:Salami
1114:Turkey
1107:Bakkwa
1052:pickle
1049:daikon
1041:fruits
1025:Prunes
972:whisky
890:cancer
841:oxygen
826:drying
758:upwind
743:Trench
637:Offset
626:oxygen
581:-like
565:, and
563:phenol
516:lignin
514:, and
357:, and
351:salmon
331:cheese
228:mutton
208:manuka
189:barley
160:, and
140:, and
138:cherry
98:Europe
18:Smoked
4460:Knipp
4194:Kulen
4159:Sujuk
4097:Other
3833:Tesyn
3668:Misc.
3551:Satay
3442:Kebab
3377:Chuan
3204:Texas
3065:Asado
2898:Purée
2858:Aging
1646:S2CID
1479:S2CID
1333:Jerky
1229:Gouda
1136:Jerky
1097:Bacon
1060:Japan
1054:from
1035:Wumei
1029:plums
920:Tanji
579:clove
543:sugar
536:resin
528:pines
520:cells
374:HACCP
359:steak
327:cured
280:Types
214:. In
202:. In
200:beers
177:bacon
158:sugar
134:apple
130:maple
126:pecan
110:beech
102:alder
89:, or
4557:Pâté
4114:Fuet
3680:List
3591:Suya
3539:Pork
3527:Beef
3522:Ribs
3422:Jeok
3417:Isaw
2146:ISBN
2096:PMID
1999:2017
1967:ISBN
1923:ISBN
1904:2018
1879:2018
1858:2018
1822:ISBN
1798:2018
1758:2023
1725:2023
1686:OCLC
1676:ISBN
1638:PMID
1630:ISSN
1591:PMID
1583:ISSN
1536:PMID
1518:ISSN
1471:PMID
1463:ISSN
1422:PMID
1414:ISSN
1404:ISBN
1275:Salt
1258:Tofu
1253:Nuts
1211:and
1209:eggs
1195:and
1174:and
1160:and
1141:Fish
1092:Pork
1081:beef
1072:Beef
1039:plum
991:Maté
965:Malt
938:beef
886:fish
884:and
812:and
798:omul
577:and
532:firs
530:and
343:beef
335:nuts
269:the
224:lamb
220:fish
192:malt
185:Peat
175:and
154:rice
142:plum
34:and
2527:Wet
2423:Dry
2086:PMC
2078:doi
1622:doi
1575:doi
1563:124
1526:PMC
1510:doi
1453:doi
1396:doi
1205:Egg
1146:Eel
1102:Ham
1018:),
959:tea
918:in
824:or
460:by
333:or
173:ham
166:wok
162:tea
106:oak
96:In
4604::
2116:.
2094:.
2084:.
2076:.
2066:46
2064:.
2058:.
2016:.
1989:.
1937:^
1895:.
1844:.
1806:^
1789:.
1778:^
1744:.
1711:.
1698:^
1684:.
1658:^
1644:.
1636:.
1628:.
1618:11
1616:.
1612:.
1589:.
1581:.
1573:.
1561:.
1557:.
1534:.
1524:.
1516:.
1506:60
1504:.
1500:.
1477:.
1469:.
1461:.
1449:18
1447:.
1443:.
1420:.
1412:.
1402:.
1392:29
1386:.
1170:,
1058:,
1010::
922:,
892:.
828:.
708:A
618:pH
612:,
561:,
510:,
353:,
349:,
345:,
226:,
222:,
183:.
168:.
156:,
136:,
120:,
116:,
100:,
85:,
81:,
53:A
3882:e
3875:t
3868:v
3779:e
3772:t
3765:v
3295:)
3291:(
3041:e
3034:t
3027:v
2398:e
2391:t
2384:v
2187:e
2180:t
2173:v
2154:.
2102:.
2080::
2072::
2001:.
1975:.
1931:.
1906:.
1881:.
1860:.
1830:.
1800:.
1760:.
1727:.
1692:.
1652:.
1624::
1597:.
1577::
1569::
1542:.
1512::
1485:.
1455::
1428:.
1398::
1215:)
1207:(
1199:.
1086:)
483:)
477:(
472:)
468:(
454:.
38:.
20:)
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