Smoking with Wood Fuel – simple function and perfect result

Avenger’s flour is often made from beech wood. This substance is versatile and is used to smoke meat, fish, cheese, eggs, ham, Poultry and sausage used. Most people are used to the taste of beech wood and find the correspondingly flavored food very tasty. Wood Fuel Birch is suitable for poultry and pork. The mild aroma of alder-smoking flour is ideal for poultry, fish, cheese and seafood. The very strong Hickory smoking flour creates a flavor that goes well with pork, beef and lamb. Pork, beef, game and poultry go well with mesquite smoked flour, which develops a strong and powerful smoke flavor. Cherry-smoking meal prefers the lovers of a fruity and slightly sweet smoky flavor, it is suitable for meat-smoked products. Wood Fuel is offered in many different grain sizes, such as 0.4 mm, 1 mm and 2.5 mm. A very nice example are the Delikatess smoking chips from Räuchgold. They are offered in a 15 kilo package and have a grain size of 0.5 to 1 millimeter. Beechwood was used as the source material.

Important information about this Wood Fuel

With the simple method of smoking it is easy to produce delicious smoked products. The Wood Fuel Can be used in addition to an additional heat source as a source of smoke for hot smoking. Generally it is mainly used for cold smoking. Gently smoldering, the smoking flour produces the necessary smoke to smoke cheese, eggs, meat, sausage and fish. The smoking meal can be created in a device or savings brand as a snail, in a U-shape or as a dike in the middle. It is important that the smoking meal is compressed by pressing to ensure a perfect smoking process. To light the smoking meal can gas burner, serve a glowing piece of coal or a kindling aid in the form of a folded beer mat. If the smoking meal is ignited not only at one but in several places, the burning time of the first saving brand is reduced and at the same time the smoke development increases. Under no circumstances should the smoking meal burn off with a flame. The use in combination with a Smokersis possible in many cases.

People soon recognized the benefits of smoking and the delicious smoke flavors

Since the food is prepared over the fire, smoke flavors refine the meals. Prior to the use of the chimney in the 10th century, food was kept hanging in one-room houses in order to protect it from rodents. The then cooking zones had no pipe, which led the smoke to the outside. Therefore, the food in the area of ​​the cooking area and those under the blanketwere smoked by the smoke before the smoke could escape from an opening in the ceiling. For larger amounts of food, such as slaughter, people used an attic or separate room. Smoking was already a welcome way of preserving and flavoring food. Likewise, the drying and the associated lower moisture content of the food cause the smoked products to have a longer shelf life. Before that, the food is salted or cured. In addition, spices applied here can additionally improve the taste.