THE SMOKER: HISTORY AND USE

Smoking seems to have been discovered 90,000 years ago as an evolution of the classic drying. The food hanging in the caves was naturally smoked by the smoke of the fire that was lit to make light and heat.

Smoking is still a method of preservation today, based on the production of antibacterial substances that are produced by incomplete combustion of herbs and wood.

With the help of the smoker you can smoke your food making them more tasty.

How to use the professional smoker ?

The professional smoker is one of the possible options for those who want to smoke various foods. It is a kind of metal cylinder with lid where the food must be placed inside, This is connected to a basket where the combustion of the wood takes place and in this way, the heat and smoke envelops the food in cooking to achieve smoking.

The professional smoker is a device that is appreciated for several reasons:

    • Easy and quick to clean, as well as easily sanitized;

    • Ease of use;

    • More tasty and savoury foods.

Ideal for smoking meat, fish, cold cuts and cheeses. Each product needs a different type of wood, for example, for fish, cedar or maple flakes are recommended, For deer and pork, oak meat is to be avoided for poultry and fish.

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