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Smoking
Appears in
Published 2007
There are two ways to smoke—with hot smoke and with cold smoke. When hot smoking, the easier method of the two, the food smokes and cooks at the same time. Cold-smoked foods, such as smoked salmon, are cured but never actually cooked. The cold smoke adds flavor and acts as a preservative.
Hot smoking is relatively straightforward and can be done at home with a store-bought stove-top smoker or with a wok or sauté pan fitted with a round cake rack. Sawdust, wood chips from hardwoods or fruit woods or tea leaves (if wok smoking) provide the smoke. You can also smoke in a covered grill (see Grilling).