Smoking meat or smokers is a special and distinctive method in which the meat is cooked in the heat of smoke and not in the heat of fire. It is the process of exposing the meat to some types of smoke resulting from burning some types of wood, which have a lethal and disinfectant effect on microbes and give the meat a distinctive taste. Smoking is done inside a closed room at a low temperature. Slowly, smoking is the oldest method of cooking meat. It is a method that always prevented meat from spoiling in the period before electrical appliances. There are two types of smoking:
Hot smoking
The meat is in direct contact with smoke at a temperature between 60-90 degrees Celsius, a temperature that preserves the freshness and flavor of the meat long after the meat has cooled. It is noteworthy that fire from different woods gives smoked meat different flavors. Here you should pay attention that green olive wood gives a bitter taste to smoked meat, while apple wood gives Cherry tastes delicious with some sweetness.
Cold smoking
In this type of meat smoking, the stove is separated from the layer in which the meat is located. The smoke cools to a temperature of 40 degrees Celsius, and here the meat is not cooked, only the smell and taste remain. Smoking in this way is slow and may take several days, and the process depends on the size of the mass of meat that we want to smoke.