During smoking, first, the meat and fish should be slightly exposed to smoke so that it is evenly saturated with smoke and not dry. Gradually, the effect of smoke must be intensified so that as a result the smoldering slivers of the tree form thick, but not hot smoke. Smoke temperature should remain the same during the subsequent smoking process..
Suitable wood for smoking meat and fish, properties of different types of wood, smoke formation during smoking of meat and fish.
For smoke generation during smoking of meat or fish in the field it is better to use deciduous trees: beech, cornel, thorns, alder, oak, ash, maple, birch (except for bark). Saving before use must be removed bark, as it contains tar. The best smoking woods are vine, acacia, alder and juniper. It’s not necessary to use only this tree, just a few branches of these plants are enough to give meat or fish a pleasant aroma.
pine and others. They have a lot of resin and they give dishes, especially smoked, a bitter taste and not quite appetizing aroma. For smoking, you can use pine cones and needles. The wood of some trees contains poison (for example, in Japanese sophora). The toxic substances contained in the beech decompose when burned, therefore they are harmless.
Preparing a tree for smoking meat and fish.
Before use, wood must be chopped into small chocks or slivers 4-6 cm long. When smoking, it is imperative to use sawdust. It is not recommended to use raw firewood and too dry branches and sawdust for smoking. Raw firewood inhibits the smoking process and degrades the quality of the finished product. Dry sawdust can cause a fire, so they need to be moistened first. This is especially important with the cold method of smoking, when the smoke must be cold..
To humidify the air inside the boiler house, you can install a wide vessel with water. It is very important to monitor the draft in the smoke chamber. There should be limited air access so that sawdust and twigs burn out very slowly and produce as a result dense smoke most suitable for smoking.
Based on materials from the book “Fishing and Hunting Cuisine. Bowler, bonfire and night sky “.