AskTheChef techniques hot smoking

Technique: hot smoking

Below you can find essential information about the hot smoking technique.

Technique: hot smoking


Equipment required:
– Smoker
– Barbecue


Hot smoking
 was initially a technique used to make products last longer by brining, cooking, and smoking them. These days, it is no longer the preserving of foods that hot smoking is mainly used for. In the modern kitchen, this cooking technique cooks the products and enhances the flavour and colour. Hot smoking smokes products at a temperature between 40 and 85 °C. The smoking time depends on the desired doneness and thickness of the product you wish to smoke. You can create your own smoking combinations by using different types of wood and flavours.

Step-by-step instructions for hot smoking in the smoker:

  • Brine the product as indicated in the recipe.
  • Pat the product dry, so that the smoke can penetrate the product.
  • Portion the product.
  • Place a piece of aluminium foil of about 30 centimetres on the work surface. Place a few woodchips on the side. Fold the aluminium foil into a pocket and fold the edges closed. Place this pocket at the bottom of the smoker.
  • Preheat the smoker to the required temperature (between 40 and 85°C). When the smoker starts to smoke quite heavily, you can open it a little. 
  • Smoke the product according to the recipe.
  • Monitor the cooking progress of the products, and continue cooking in the oven if needed.

Step-by-step instructions for hot smoking on the barbecue:

  • Brine the product as indicated in the recipe.
  • Light the barbecue and place some woodchips in a container with water.
  • Pat the product dry, so that the smoke can penetrate the product, and portion into the desired sizes.
  • Ensure that the barbecue has already passed its hottest point. The aim is to slowly cook the product in the smoke and not to sear it.
  • Place the soaked woodchips between the hot coals.
  • Place the product on the barbecue and close the lid.
  • Smoke the product according to the recipe.
  • Monitor the cooking progress of the products, and continue cooking in the oven if needed.

PLEASE NOTE: It is not the smoke that makes the product last longer. It is the combination of salts and cooking that give the product a longer shelf life.

Can be used for:

  • Vegetables: Green asparagus, corn on the cob, cauliflower, broccoli stalks, sweet peppers, aubergine, courgette, tomato, sweet potato, fennel, pak choy, radicchio.
  • Mushrooms: Portobello, large mushrooms.
  • Onions: Onions, red onions, leeks, spring onion.
  • Meat: Entrecote, pork fillet, lamb chops, bavette, pork chops, lamb fillet, tournedos.
  • Poultry: Chicken, guineafowl, turkey, duck.
  • Fish: Brill, halibut, salmon, sea bass, pike perch, gurnard, tuna, dab.
  • Nuts: Almonds, walnuts, pistachios, hazelnuts, peanuts, cashews, pine nuts, pecans.
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