Wood Smoke Flavour
Wood Smoke Flavour - Since different species
of tree have different ratios of components, various types of wood impart
different flavours to food. Another important factor is the temperature
at which the wood burns. High-temperature fires see the flavour molecules
broken down further into unpleasant or flavorless compounds. The optimal
conditions for smoke flavour are low, smoldering temperatures between
300 and 400 °C/570 °F and 750 °F.
This is the temperature of the burning wood itself and not the
temperature of the smoking environment, which sees much lower temperatures.
Woods that are high in lignin content tend to burn hot; to keep
them smoldering requires restricted oxygen supplies or a high moisture
content. When smoking using wood chips or chunks, the combustion
temperature is often lowered by soaking the pieces in water before
placing them on a fire.
| Coldsmoking | Hot
Smoking | The Smoking Process | Wood
Smoke Flavour | Preservation |