By Kate Walker
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Extra resources for Practical Food Smoking
Example text
These are situated in the air stream to the oven, either below it or within its hollow walls. They are so arranged that the air stream is heated evenly. The kilowatt electric output is sufficient to maintain the required maximum temperature, but the rise in temperature is slow to ensure even heating of the food charge and to assist in achieving accurate control of temperature. Most smokers are provided with facilities for manually selecting the amount of heat required: low for drying and start-up, and high for hot-smoking.
It can then be re-crystallised or left as a fine power, which is the form used in most domestic applications. This salt is kept free-running by additives, usually introduced at the solution stage of processing. Rock salt is the most economic to use, and can be bought in different crystal sizes to suit the product and process. The minute amounts of trace elements found in natural rock salt are also a bonus and add an imperceptible, although valuable, addition to the smoking process and this, in turn, is of nutritional value to the consumer of the smoked food.
In the former case, the air is ‘pushed’ through, whereas in the latter, it is ‘pulled’ through. 3. Balanced draught. For better distribution and more sophisticated control — usually in large capacity smokers — a combination of inlet and outlet fans can be used to supply smoke to the oven and extract it from the oven. This can produce a very even airflow and smoke distribution. Fuel Hardwood is the preferred source of the wood chips or sawdust. Softwoods should be avoided as they contain resin which gives a bitter flavour to food and releases substances which are harmful.