Smoking is an ancient food preservation and cooking technique that gives meat, poultry, fish and other products a unique flavor, aroma and color. In this comprehensive guide, we will explore the smoking process, from the types of smoking to the types of smokers, as well as tips and tricks for getting the best results.
Types of smoking:
There are two main types of smoking: hot smoking and cold smoking.
- Hot smoking: This is the most common process, which involves exposing food directly to smoke produced by burning sawdust. The hot smoking temperature varies between 50°C and 80°C.
- Cold smoking: In this process, smoke is produced outside the smoking chamber and conducted to its interior by a flexible duct or a coil. The cold smoking temperature varies between 20°C and 30°C.
Smoker models:
There are several models of smokers available, from homemade to semi-industrial.
- Homemade smokers: They can be made with cans, drums or even in the stove oven. They are ideal for those who are just starting to smoke food.
- Artisanal smokers: They are built in masonry and have a greater capacity than homemade smokers.
- Semi-industrial smokers: They are also built in masonry, but have greater capacity and more advanced features, such as temperature control and smoke flow.
Smoker models
Homemade smokers
There are several very simple methods for smoking at home. You can smoke meat on your own stove. Hang the pieces of meat on the top rack of the oven, and place a disposable aluminum pan with damp sawdust on the oven floor. Then turn the oven on to a minimum temperature and the sawdust will burn under the effect of the oven's heat, releasing enough smoke for the process. More sawdust can be added whenever necessary. However, this process releases a lot of smoke into the kitchen, causing some inconveniences.
An extremely simple and low-cost smoker can also be built using two empty 18-liter cans (Fig. 10). One of the cans should be opened at both ends, using the lid removed from the bottom as a screen for burning sawdust and producing smoke (Fig. 10D). The screen, which is fully perforated, should be placed 10 cm from the bottom edge, on top of two iron bars. Slightly moistened sawdust is placed on top of it, and underneath it, a metal container (a sardine or tuna can) with alcohol to start burning the sawdust. This can is the smoking chamber.
The smoke chamber can be prepared in another way: remove the top lid, leaving the bottom lid. On one of the sides, flush with the bottom, make a hole through which a beer bottle or similar can be inserted. Place another bottle upright inside the can, filling the empty space with sawdust, compacting it slightly (Fig. 11). This operation produces an L-shaped tunnel after the bottles have been removed. Light the sawdust with hot coals or alcohol through the hole through which the bottle was placed.
The second can should be opened at only one end, keeping the lid on the other, in which a circular hole is made. In the open part, two iron bars are fixed, which will serve as a clothesline to hang the pieces to be smoked. This can is the smoking chamber.
Once the smoke has started to be produced, place the smoking chamber with the open part facing upwards over the smoking chamber. The smoke will pass through the circular hole at the bottom and fill the entire smoking chamber, which should be covered with a board or tin can. The pieces of meat should be smoked for the recommended period, adding more sawdust if necessary.
Another method of home smoking is the use of a 250-liter metal drum, open on both sides, placed on a simple brick support, with an opening similar to that which supports the plate of a wood stove (Fig. 12).
At the top, either a wire mesh, construction iron or broom handles are placed as clotheslines. A wooden lid with an opening to serve as a chimney is also placed. The opening in the brick support at the bottom must be high and wide enough to fit an 18-liter can, which will function as a smoke-producing device by burning slightly moistened sawdust. This opening will also serve to feed the fire (coal or wood), if you wish to cook the pieces in the structure described, taking care to keep the fire low, as very high flames can burn the pieces.
In this type of smoker, it is possible to smoke around 12 kg of meat at a time.
In all smoker models, the pieces must be hung with a small space between them, so that the smoke can circulate, completely enveloping them for the period recommended for each type of product.
Artisanal wood-fired smoker
Built in masonry, with the following dimensions: 1.50 m high, 1.00 m wide by 0.70 m deep, with an 8 cm thick slab roof and a central chimney (Fig. 13). On one of the 1.00 m sides, a 0.50 x 0.70 m metal sheet door is made, and an opening of 0.25 x 0.30 cm, at floor level, for burning firewood. On the other side, as in the semi-industrial model, a hole must be provided for the duct that is connected to the smoke chamber. On the inside of each 0.70 cm side, a metal gutter is fixed, 0.25 m from the ceiling, to support the clotheslines.
In a simpler structure, the slab ceiling is replaced by a removable wooden or brass cover with a chimney, or with adjustable openings that allow access to the parts, thus dispensing with the metal sheet door and external smoke chamber. In this case, the opening for the fire must be larger (0.50 cm high by 0.30 cm wide) in order to allow the passage of the can of sawdust. It is necessary, however, to provide a cover that fits this opening.
The capacity of this smoker is approximately 70 kg of products at a time.
Semi-industrial wood-fired smoker
The structure of this smokehouse is built in masonry, using common solid bricks (Fig. 14). It consists of a chamber with the following dimensions: 3.25 m high, 2.50 m wide and 1.00 m deep, and the roof made of 8 cm thick slab, with a 1.00 m high chimney in the center, equipped with a smoke flow regulator (“butterfly”).
On each of the 2.50 m sides, two L-shaped iron gutters should be fixed to support the clotheslines (iron pipes, broom handles, etc.) where the pieces are hung. The two upper gutters should be 25 cm from the ceiling and 50 cm from the lower ones.
The subfloor must be 25 cm thick and have a rectangular furnace in the center, measuring 80 x 50 cm, connected to the outside of the chamber by a masonry nozzle measuring 50 cm wide by 1.20 m long, which will be fed with wood or coal to cook the pieces, in addition to allowing ventilation and control of the flames.
On one of the 1.00 m sides, a 0.70 x 1.80 m sheet metal door must be built, and a hole must be provided just above it to receive a long-stem thermometer, suitable for high temperatures (150°C or more), which will allow the internal temperature of the chamber to be assessed.
Once the pieces are hung on the clotheslines, the furnace is lit, taking care to control the fire to avoid large flames. After the pieces are cooked, the fire is turned off and the smoking process begins.
Smoking can be done by placing one or two properly lit cans of sawdust inside the smoker, similar to those used for home smoking, or a 30 x 30 x 40 cm asbestos box. In this case, lit coals (embers) are placed at the bottom of the box, which should be covered with moistened, lightly compacted sawdust.
To facilitate burning, it is advisable to make a hole in the center of the pile of sawdust and leave the lid slightly raised by means of a wedge, to allow for minimal ventilation. If the asbestos box is used outside the smoker, it is necessary to make a hole on the other side of 1.00 m, 60 cm from the subfloor, where the flexible aluminum duct, or similar, is fixed, connected to the lid of the box, or, in the case of cold smoking, first passing it through the inside of the box with water. It is advisable to periodically check the sawdust burning and replace it if necessary.
This type of smoker allows the production of approximately 350 to 400 kg of products at a time.
Tips for smoking food:
- Use fine sawdust from raw wood, preferably non-resinous.
- Avoid using plywood, chipboard and coated materials, as the components of glues, solvents and paints released during burning can cause unpleasant tastes and aromas and the risk of poisoning.
- Keep the smoking temperature constant.
- Do not open the smoker frequently as this can alter the temperature and smoke flow.
- Smoke food for the recommended time for each type of product.
- After smoking, allow food to cool completely before consuming.
Conclusion:
Smoking is a versatile technique that can be used to prepare a wide variety of foods. With a little practice, you can smoke meat, poultry, fish, and other products with delicious results.
Reference:
ROCCO, SC Sausages, Cold Cuts and Smoked Meats. Brasilia: Embrapa, 1996. 94 p. Available at: [URL colecao saber embrapa smoked meats ON Embrapa.br
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