Description
Simultaneous cooking and preservation through controlled exposure to wood smoke at temperatures above 60°C.
Technical
Combines dehydration with deposition of phenolic compounds (guaiacol, syringol) and carbonyls from lignin pyrolysis. Myoglobin denaturation occurs at 60-70°C, altering meat color.
Culinary Significance
Creates signature smoky flavor while cooking proteins to food-safe temperatures, used for both preservation and flavor enhancement.
Science
Primary Reaction
Maillard reaction accelerated by smoke-derived acids
Parameters
Temperature
80°C optimal
60°C to 120°C range
Time
4-6 hours
30 minutes – 12 hours
Equipment
Offset smokerSmoke generatorTemperature probesWater pan