Hot smoking This means that the process will take place at a temperature above 65 degrees inside the smoker. The recommended temperature is 82 degrees for sausages (as they contain a lot of fat) and 93 degrees for whole pieces of meat, but it is possible to vary according to your needs or product specificities.
If you cannot control the smoking temperature, which happens in most cases, the general rule is to keep smoking until the internal temperature of the meat is between 65 and 71 degrees. To measure the internal temperature, simply purchase a cooking thermometer and insert it into the meat from time to time to obtain the internal temperature. There are those who prefer to roast the product beforehand and then smoke it for a variable period of time just to obtain flavor, without worrying about the internal temperature, as the product is already cooked. But remember, it is important to pass the product through the brine before smoking.
Cold smoking will occur when the process is carried out at temperatures below 37 degrees. The ideal is to maintain the temperature between a minimum of 32 degrees and a maximum of 37 degrees. It is a very difficult process to control and normally requires facilities prepared for this, with areas to cool the smoke before contact with the product. Salmon, for example, is normally cold smoked. Find out more about how cold smoking is done.
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Peach tree fine sawdustR$ 29,00 -
Fine orange tree sawdustR$ 29,00 -
Fine apple tree sawdustR$ 29,00 -
Solid alcohol lighter for charcoal wood sawdust chafing dishR$ 1,90 -
Cold smoke generator smokerR$ 380,00 -
Coarse sawdust Wood Chips Mix ParrileroR$ 15,00 -
Coarse Sawdust Wood Chips Walnut PecanR$ 15,00 -
Coarse Sawdust Wood Chips Orange TreeR$ 15,00 -
Coarse Sawdust Wood Chips Apple TreeR$ 15,00
English 
Português do Brasil
Eduardo good night.
I have an Arizona 300 smoker and a question:
How do I do it and what product can I use to clean internally?
of the Smoker after use?
I mean the resin resulting from burning?
Is it possible to wash with warm water and detergent?
Thank you in advance for your help.
Luiz Carlos
Hi Luiz Carlos. To remove the stickiness, spray a solution of water and vinegar (50%/50%) and scrub with a spatula, brush or sponge. Then you can wash it with water and detergent.
Good evening, I would like to know how to smoke quail eggs for preservation? what type of wood to use, temperature, etc.
Good afternoon. How long does it take to smoke crocovia salami?
thank you for the very important days
who understands; understands, all that's left is to clap, thank you
How do I clean the smoker thermometer. It becomes impregnated with smoke and grease.
Good evening, I have a pizzeria and I would like to know if it is possible to use the oven for smoking, after the pizzeria is closed and with the fire already out, leaving only a small brazier on which thin eucalyptus sticks will be placed.
Good afternoon Eduardo, I need to do a test with a smoker to present a work, I will use the simplest method, the one done in the pan, I will also use a 400g sirloin steak and I am still unsure about the wood. Can you tell me more or less the temperature and time I need to leave my meat in the smoker, so I can serve it medium rare? Can I prepare it in brine with herbs or better not so as not to steal all the flavor of the meat? (First time I'm doing it)
Thank you very much in advance.
I'm thinking about building a smoker, I haven't yet chosen the material to be used, in the end the question is is there any equipment I can add to the smoker to monitor: temperature, humidity; Thank you very much in advance
Luorenço, hygrometer and thermometer with long, malleable wire so you can monitor in different positions. Since you are building, my suggestion is that you think about building a greenhouse with internal heat from a gas burner, steam from a boiler and/or infrared burner. Externally, a smoke generator that directs it through ducts. This way you will have more control over the process, including the possibility of cold smoking. Search for industrial greenhouses and see how they work.
Thanks for the information and the tip Eduardo, I'm a beginner in the field so I apologize if from time to time I bother you with my questions, thank you very much; Ah, I want to congratulate you on your website and your dedication and sharing such beautiful knowledge with us. Hug
Feel free to ask whenever you want. We are all apprentices!
Do you have any tips for smoking fish?
What type of brine, time, smoking time, thank you
QUESTION, WHICH WOOD CANNOT BE USED IN SMOKING AND WHAT ARE THE CONSEQUENCES OF USING THEM?
SILVIO
Resinous wood or wood that has undergone some type of chemical treatment should not be used. The best wood comes from fruit trees such as guava.