1. SMOKING
2 TYPES

2. Cold Used to add flavor – does not denature/cook product.
40 – 100 degrees.
Further cooking may be needed.

3. Hot Exposes product to heat and smoke. 140 – 185 degrees.
A hotter temperature may shrink product excessively.

4. Smokers Must Have a) Heat source (flame to produce heat)
b) A smoke source, (bin for wood)
c) A smoke chamber, (food is exposed).
d) Circulation and ventilation, (air to move around / air to escape).

5. Woods Hickory Oak Cherry Walnut Chestnut Apple Mesquite Citrus woods
Alder

6. Woods To Avoid Pine and other soft woods.
(They burn too quickly and release tar).

7. Other Options Tea Herbs Whole spices Fruit Peels (apple & citrus)
Nut shells