Why is cold smoke so important?

Creating smoke without heat is the best way to control the flavor of any food being smoked. In most food smokers heat is generated by burning wood. As the wood burns from ignition to complete ash the wood generates heat. At the point where wood is self-consuming (burns without any heat source) it produces a lot of heat. At this point there is very little smoke produced and the temperature within the smoker is out of control. A food smoker will produce a far superior tasting food if the temperature and smoke remain at a constant and controlled level.

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