Smoking is a food preservation method that exposes meat, fish, or cheese to smoke from burning wood. The smoke contains antimicrobial compounds, including phenols, formaldehyde, and acetic acid, that inhibit surface microbial growth. Smoking also adds flavor, color, and a protective pellicle. Smoking is typically combined with salting, [[Meat Curing]], or drying to achieve complete preservation.
Cold smoking is performed at 20 to 30 degrees Celsius (68 to 86 degrees Fahrenheit) for 1 to 14 days. The low temperature does not cook the food, so the meat must be cured or salted before smoking to prevent spoilage. Cold smoking is used for salmon, bacon, and sausages. The process requires careful temperature control, as the food is in the temperature danger zone for extended periods.
Hot smoking cooks the food while smoking it, at 55 to 85 degrees Celsius (130 to 185 degrees Fahrenheit). The internal temperature of the meat reaches 60 to 75 degrees Celsius (140 to 165 degrees Fahrenheit), which is sufficient to cook the meat and pasteurize the surface. Hot smoking takes 1 to 6 hours, depending on the size of the meat. It is used for poultry, pork, beef, and fish.
Smokers are available in several types. Offset smokers have a separate firebox attached to the cooking chamber. Vertical water smokers (bullet smokers) have the fire below the food with a water pan that regulates temperature. Electric smokers use an electric heating element with a wood chip tray. Pellet smokers feed wood pellets into a firepot and regulate temperature digitally. Charcoal grills can be used for hot smoking with a two-zone fire setup.
The choice of wood affects the flavor of the smoked food. Hardwoods are preferred: hickory for bacon and pork, mesquite for beef, apple for poultry, cherry for ham, and alder for fish. Softwoods such as pine and fir produce an unpleasant resinous flavor and are not used. Wood chips are soaked in water before use to produce smoke rather than flame.