Cold Smokers: How Beneficial?

By Author: nick smmith
Total Articles: 993
Comment this article

The cold smoking technique is almost similar to hot smoking except the cooking temperature is very low in cold smoking process. The highest cold smoking temperature used in smoking different types of food including meat, fish, different types of vegetables and more is between 80 degrees F and 100 degrees F. However, the smoking time range to 4 hours to 4 days. The complete process relies on smoke to cure certain food including meat and fish. Some of the very professional smokers believe that the cold smoking process should go to the temperature between 160-190 degrees F. It’s very hard for some people to believe that smoking at this temperature is truly a hot smoking.

Cold smoking is a long process even though a large percentage of people tend towards it to meet their craze of eating different types of cold smoked food. As far as the process of vegetables is concerned, it’s almost same but you will feel proud to yourself in serving it to your guests. If you’re concerned to prevent your food from bacteria growing then should use cold smoking technique during winter season. It’s quite difficult to use cold smokers ...
... /b> during the summer months and the reason is the outside normal temperature is quite higher than the temperature needed for true cold smoking. Therefore you’re advised to use this type of technique during winter seasons.

The basic idea hidden behind cold smoking is simply to cure the food. In order to maintain the cooling temperature while cooking with smoke, you require burning the fire in a separate container than the food being smoked. You require to transfer the smoke to the cooking container by piping and the heat can be easily regulated.

Suppose if you’re using wood smoker with a offset fire box to execute cold smoking process then it’s truly hard to consistently maintain the required temperature. Some of the users prefer to use a charcoal starter to light only small amount of coals at the first time but as soon as the coals in the smoker burn down, they put more coals to maintain the lit to the fire box. However, the wood chips can be further added to produce more smoke.

Purchasing cold smokers become essential today with the availability of many shops both offline and online today that sell branded smokers to meet your needs of cold smoking of different eatables including meat, fish, apple, oak, hickory, cheese and more. If you’re not interested to involve in the long and time taking cold smoking process then should get your desirable cold smoked food from the restaurants specified for this.

James Jain is an expert content writer at Smoking Fish for business development. If you want to know about Smoked salmon then you must visit: www.smokepistol.com/