The three smoking techniques - meanings, advantages and examples of use
The three following smoking methods are distinguished by the temperature that is needed inside the smoker during the smoking process.
To prevent the protein in the smoking goods to coagulate, the smoking temperature may not exceed 25°C througout the whole smoking process. A higher temperature would also result in a missing raw character of the food. Cold smoking is recommended for smoking products that shall be raw even after the smoking process.
Warm smoking is recommended for all smoking goods that should be smoked to a medium stage – well done on the outside but medium on the inside which applies to types sausages for example. The smoking temperature is between 30°C and up to 50°C.
While smoking hot, the temperature can differ from 60°C up to 100°C. This causes the protein to coagulate in the food. Hot smoking is recommended for salmon or halibut. The 100°C shall be reached only 60 to 90 minutes during the smoking process to prevent the smoking goods to dry out.