Who’s In the Kitchen?

In the world of cooking, smoking has been perceived as an intimidating skill to those who have never done it and a valuable skill to those who know how. In this cooking process, you expose food to a gas smoker, hence calling it smoking in order to cook and preserve its flavor. A variety of food may be smoked such as fish, meat, vegetables and even cheeses. This also allows for various combinations of flavors and the creation of scrumptious food to be ingested.

There are many different types of smoking across the world. There is cold smoking that banks on the moisture of the food and exposure to it in between 68 to 86 oF. Hot smoking is another type, where heat is primarily used to fully cook and maintain the flavor within 126 to 176 oF. Lastly, you also have Smoke Roasting where it is a combination of both smoking and roasting the food in an oven or a pit.

Aside from the different smoking techniques, there is also a wide range of smokers out there. There are charcoal smokers that make use of the classic fire and charcoal combination. An offset smoker, is also a common choice as it constricts and controls airflow to properly cook your food. An upright drum is a steel smoker. It may be unfamiliar to some but it is a good choice for hot smoking. A Propane smoker is also used as it can easily create a controlled environment that can be easily manipulated by the person cooking. These are only a few of the many smokers offered in your local store, to know which is best used and how to properly operate each the cooking station provides you valuable input on this matter.

Smoking may seem like a complicated process, but it isn’t. You don’t need to be an expert to accomplish this. On April 7, 2017, 3 pm listen in on the Cooking Station to learn how to use a smoker and find out tips on how to make your smoked food the star for your next family dinner. Don’t overcomplicate it, it’s simple and easy, and all you have to do is listen in on the 7th!

Leave a Reply

Your email address will not be published. Required fields are marked *