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SMOKING

SMOKING. 2 TYPES. Cold. Used to add flavor – does not denature/cook product. 40 – 100 degrees. Further cooking may be needed. Hot. Exposes product to heat and smoke. 140 – 185 degrees. A hotter temperature may shrink product excessively. Smokers Must Have.

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SMOKING

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  1. SMOKING 2 TYPES

  2. Cold • Used to add flavor – does not denature/cook product. • 40 – 100 degrees. • Further cooking may be needed.

  3. Hot • Exposes product to heat and smoke. • 140 – 185 degrees. • A hotter temperature may shrink product excessively.

  4. Smokers Must Have a) Heat source (flame to produce heat) b) A smoke source, (bin for wood) c) A smoke chamber, (food is exposed). d) Circulation and ventilation, (air to move around / air to escape).

  5. Hickory Oak Cherry Walnut Chestnut Apple Mesquite Citrus woods Alder Woods

  6. Woods To Avoid • Pine and other soft woods. (They burn too quickly and release tar).

  7. Other Options • Tea • Herbs • Whole spices • Fruit Peels (apple & citrus) • Nut shells

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