SMOKING

Smoking is a cooking process which consists of sprinkling smoke on foods such as meat, fish, cheese or vegetables.

A heat source is used to heat wood or other fuels, which produce a layer of smoke which penetrates the food by enveloping it, flavoring and preserving it.
Smoking can be hot or cold.

The hot smoking temperature is higher than 100°C, while the cold one is lower than 100°C. Both methods impart a unique and complex flavor to foods, adding a distinctive smoky taste.
Additionally, processing some foods with smoking allows them to be preserved longer, making it possible to keep them for a longer period of time.

MARINATION FOR SMOKING

Before smoking food, it must be properly prepared.
Sometimes foods can be marinated using liquid ingredients or herbs.

After the foods are prepared, they should be allowed to mature at room temperature before starting the smoking process.

We have created a guide to make you an expert smoker thanks to 20+1 simple and quick recipes, the eBook Smoking awaits you...

HOW TO SMOKE

Cold smoking is considered to be a better cooking method than hot smoking as it preserves more nutrients and vitamins in the food.

It is done using low temperature combustible materials such as aromatic woods, herbs and sage.

These materials are not only useful for giving foods an intense taste and a pleasant aroma, but also for preserving nutrients.
In the past, cold smoking was a rather slow process as there were no cold smokers.

THE NEW COLD SMOKING

In the past, foods had to be placed in sealed rooms with special ventilation ducts, which was possible in the past, requiring great energy and time.
The use of cold smokers has radically changed this process, making it faster and more efficient.

Thanks to this "pocket" invention, many clubs and restaurants are resorting to this process both for flavoring the dish and for the scenography. In fact, in a few simple steps it will be easy to carry out a correct and balanced smoking process.

For example, while hot smoking can smoke an entire rib eye or chicken leg in about 4 hours, cold smoking can only take about 2 hours.

Cold smoking can be used in many ways to achieve many different flavors.

USE THE RIGHT SMOKING WOOD

You can use wood chips of different finenesses, or herbs such as sage, pine, rosemary, thyme and more for smoking, but they must be dried to the max and free from moisture, otherwise there is a risk of compromising the smoker motor. cold .

It can be a delicious way to spice up your food and get an authentic taste.

Classic cold smoking woods such as oak, almond, olive, lemon and orange provide different flavors that can be combined to create a unique flavour.

However, it is important to note that some woods such as cherry and apple wood may contain harmful chemicals used in agriculture, so it is important to be careful when choosing wood for your smokehouse.

It is important to choose quality smoking chips, as they could release harmful substances as well as damage the device.

WE CHOOSE COLD SMOKING

In our opinion, cold smoking is much faster and more intuitive, as it is simpler and less expensive, even in economic terms.

Hot smoking can also blur or cover the more delicate flavors of the food, depending on the type of wood used, while cold smoking allows for the creation of more complex and far more subtle flavours.

On our site you can find various advantageous offers to start smoking easily at home.

Fumus , the Giamaio cold smoker is what is missing in your kitchen! Don't let him get away!