Beer and smoked food are increasingly considered essential components of backyard or garden parties. And this is one of the key reasons why smoked cuisine is becoming more popular in North and South America, as well as a large part of Europe. Because of the dangers of fire, most smokers are kept in the backyards and far away from the home. As the popularity of food smoking has grown, so has the demand for food smokers.
The main aim of a smoker is to equally distribute smoke and heat generated by the source of Reverse air smoker at the bottom. In Europe, oak is the most prevalent wood for making smoke, but alder was also employed in the past.
The smoke must not be static and flow out with the hot air as static smoke makes the food taste bitter. There are two types of smoking done namely hot and cold. Cold smoking is done at 100 degree Fahrenheit and enhances the flavor of the food whereas in hot smoking food is exposed to heat and smoke in a controlled environment, ideally at 175 degree Fahrenheit. Smoke roasting can also be done in a food smoker but the temperature required is around 250 degree Fahrenheit. Smoke roasting is generally known as pit baking and is avoided due to the threat of carbon monoxide poisoning because of high temperature.
