You must have heard that, “there is no smoke without fire”. Likewise, there is no taste without smoking. Smoking food often comes to your mind when you are planning to brew some beer either alone or with bunch of your friends. It is one of the most popular and favorite creation of those who wants to enjoy their evening with liquors and with some smoker cooking food items. If you like barley and grains, then you can simply smoke them over cherry wood before getting started with the recipe. This smoky pair is highly accepted and delighted by people who like to enjoy the taste of their drink. These smoky items compliment your drink and adds extra flavor to your evening gathering.
Apart from protein rich food items like meat, cheese, and fish; you can also smoke some vegetable to enhance the taste of your food. The ideal example is tomatoes; you can simply place the tomatoes in the smoker and after getting them smoked, you can take it out and have it if you want to. Or else, you can turn it into to soup ether hot or cold, or also make sauce for pasta. This way, you can also add some pep for those who are veggies. In the electric smoker you can smoke both vegetable and non-vegetable with different wood cartridges that are available with the smoker. These cartridges are supposed to place in the smoke pistol, the device which is responsible for generating smoke to food.
If you don’t want to lose or burn out the juices and make the texture of your food, cold smoking food is the ideal way to smoke your food items like cheese, beef, fish, meat etc. All these food stuff are delicate which are required to prepare slowly on the food smoker, so that they retain their texture and juices, and also hold on the aroma and flavor in the food. Moisture is the main reason for spoiling of the meat as moisture enters inside your food item and make a playground for food spoiling bacteria.
This moisture can be eliminated when the meat is reached almost indefinitely in a cool and dry place. It is done when the ambient temperature is around 71oF. Last but not the least; you should keep one thing in mind while smoking your food that most of the smoke is absorbed in the first hours of smoking as the most of the juices are later lost and the meat start caramelizes.
Apart from protein rich food items like meat, cheese, and fish; you can also smoke some vegetable to enhance the taste of your food. The ideal example is tomatoes; you can simply place the tomatoes in the smoker and after getting them smoked, you can take it out and have it if you want to. Or else, you can turn it into to soup ether hot or cold, or also make sauce for pasta. This way, you can also add some pep for those who are veggies. In the electric smoker you can smoke both vegetable and non-vegetable with different wood cartridges that are available with the smoker. These cartridges are supposed to place in the smoke pistol, the device which is responsible for generating smoke to food.
If you don’t want to lose or burn out the juices and make the texture of your food, cold smoking food is the ideal way to smoke your food items like cheese, beef, fish, meat etc. All these food stuff are delicate which are required to prepare slowly on the food smoker, so that they retain their texture and juices, and also hold on the aroma and flavor in the food. Moisture is the main reason for spoiling of the meat as moisture enters inside your food item and make a playground for food spoiling bacteria.
This moisture can be eliminated when the meat is reached almost indefinitely in a cool and dry place. It is done when the ambient temperature is around 71oF. Last but not the least; you should keep one thing in mind while smoking your food that most of the smoke is absorbed in the first hours of smoking as the most of the juices are later lost and the meat start caramelizes.