There are three basic styles of BBQ smoking:
- Enhances flavor.
- Typical temperature ranges 68-86F (20-30C).
- Does NOT cook foods.
- Meats should be fully cured BEFORE cold smoking
- Cold Smoked foods are baked, grilled, roasted, or sauteed after smoking.
- Exposes foods to smoke and heat in a controlled environment.
- Hot Smoked foods can be reheated and are safe to eat without further cooking.
- Typical temperature ranges 126-185F (52-85C) and above, depending on food.
- Most foods may shrink excessively, buckle or split at temperatures higher than 185F (85C).
- Meat fat is cooked off during smoking, causing drippings.
- Combines elements of smoking combined with roasting or baking.
- AKA barbecuing, pit baking, pit roasting.
- Often utilizes smoke roasters, closed wood-fired ovens, barbecue pits, conventional ovens, or any smoker that can achieve temperatures above 250F (121C).
- Conventional Oven WARNING:
Only use wood chips for smoking in a well ventelated area to avoid carbon monoxide poisoning.