Smoke cooking

Smoke cooking or smoking as a method of food preservation is an age-old process that probably dates back to the start of human civilization.

Smoking involves of the food by a large variety of smoke components, partial loss of moisture and often fat, and enzymatic and/or heat-induce modifications of proteins.

It is likely that the practice of smoking meat and fish outdates the art of cooking in containers, as open-fire contact (roasting) with food must have been the earliest form of cooking even before earthenware pots were made.

The importance of wood as fuel, with wood smoke as an integral part of that and perhaps later its utilization in food processing is tied to the same aspect of civilization. Wood smoke results form smoldering logs, chips or sawdust. Most often, hardwood is used, predominantly oak, beech and hickory, although wood of coniferous trees is also applied.

Smokehouse parameters that influence the rate and amount of smoke deposition are relative humidity, temperature, time, smoke concentration, smoke composition, method of smoke production, product composition and vapor velocity in the smokehouse.
Smoke cooking

Charcoal for grilling

Most fruit woods and hickory, ash, oak, alder and mesquite make excellent grilling fuel.  The wood use should in dry condition.

Wood chunks won’t burn nearly as hot as charcoal yet will burn more quickly than charcoal, so cooking must be timing accordingly.

Natural lump charcoal is becoming widely available and is an excellent fuel for grilling. It burns hot, clean, and imparts a subtle smoky flavor to food.  Lump charcoal is the preferred charcoal for many serious grillers. It is made up of hunks of hardwood that have been burned in an oxygen-deprived environment, with no additives or fillers.

Charcoal briquettes 

Charcoal briquettes are the most common fuel used in the United States and are available almost everywhere. Briquettes are made of granular charcoal compressed into individual pillow shapes. Each briquettes burns at the same rate, giving off reliable, steady heat.

Some people like to use hardwood charcoal because it is natural and gives a better wood flavor.

Choices for lighting a charcoal fire include using a charcoal chimney, and electric fire starter or lighter fluid. The charcoal chimney is an upright cylindrical metal canister, like a large metal coffee can with handle.
Charcoal for grilling