Hot and cold smoking

Hot smoking

When hot smoking is performed , the food is exposed to the hot smoke for a shorter period of time and the smoke settles at the _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ he surface of the food , hot smoking can be defined as an intense form of smoking in which temperatures above 90°C are reached .

When carrying out we must take into consideration that the smoke will only stick to the surface of the dishes and will have an absorption time which can vary from 30 minutes to 2 hours.

The problem with replicating hot smoking is the unsuitable tools available on the market, with "homemade" methods that only confuse.

Furthermore, professional hot smokers have unaffordable prices.

Cold smoking

When cold smoking is performed , the foods are exposed to the smoke at a low temperature for a longer period of time , with the f _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ a hum that penetrates the structure of the food , giving a lighter taste and scent thanks to the low temperature of the smoke which does not exceed 90 ° C .

It usually takes longer, 2 to 6 hours, to smoke thicker meats and 2 to 4 hours for thinner meats.

The low-temperature smoke penetrates the structure of the food and fixes itself inside the food product, dehydrating it and attaching itself to the structure of the food, thus extending its conservation, enhancing the taste and making it "salty" and tasty.

We have created an Article where we talk about this: SMOKING AND HEALTH.

Compared to "hot" smoking, cold smoking is easier to carry out, but here too we strongly advise against trying or experimenting with "homemade" methods with electric ovens, microwaves, pots or whatever.

Technology has changed smoking

All of these statements about the difference between hot and cold smoking were true until a few years ago, when kitchen cold smokers didn't exist.

Thanks to the latest developments in smoking technology, it is now possible to carry out a cold smoke in minutes with excellent results.

Modern cold and hot smokers come with features like digital timers, temperature controls, fan speeds, and more.

This means you can achieve great cold smoke flavor with great precision and speed.

You discover Fumus the Giamaio Cold Smoker , the one that is missing in your kitchen!

Final advice

They are both very valid methods, what we have understood after many tests and talking to many customers who are passionate about the sector, as well as collaborating with professional Chefs and Barmen is the following.

1. Cold smoking is faster and more convenient.
2. For hot smoking you need the right tools.
3. The barbecues that are often sold to you as hot smokers don't actually maintain the proper temperatures.

Now we say goodbye and wish you a good smoke!

May the smoke always be with you...