Mahogany Smoked Meats

I've been a fan of smoking food for many years and have owned several, but nothing I have ever owned, can hold a candle to the forefront of modern day smokers. The smoker that I have now is a smoker Bradley Technologies. The particular model I have is called the "Jim Beam". It is an electric, 4 rack digital smoker with a self feeder wood chips which are called Bisquettes. They are compressed "cake" of wood that look more like a hockey puck. They are inserted into a smoke chamber that funnels smoke in the food compartment and are provided at an interval of 1 every 20 minutes. This feature allows power to smoke almost self-evident because it is not necessary to constantly monitor and manually feed the smoker. The digital temperature control regulates temperature constant to varying degrees, it is not conjecture or room for error.

Smoking food is actually a process of cooking, flavoring and preserving food by exposing them to smoke from smoldering plant materials. Different species of wood are normally used in the smoking process and variety of different woods produce different flavors. Fish and meats are the foods most often smoked, although many other foods such as vegetables, cheeses, nuts and even fruit are proving quite tasty. Alder has been the traditional smoking wood in Europe for many years, but the oak has become very popular. In America, there are many other popular wood used to smoke. Mesquite, hickory, oak, pecan, alder, maple, apple, cherry and plum trees are among the favorites that are commonly used. Some American ham and bacon smoking even use corncobs burning as their choice for a unique taste smoked. The sawdust from the Manuka (tea tree) is commonly used for smoking fish in New Zealand. Historically farms in America would include a small building called the smokehouse where meats could be smoked and stored. Usually, these would be separate from other buildings because of fire damage and smoke excessively.

There are different variants of smoking. hot smoking, cold smoking and smoke roasting just to name a few.
HOT smoking exposes food to both smoke and heat in a controlled environment. Although foods that have been hot smoked sometimes heated or cooked, they are generally safe to eat without further cooking. Hams are considered fully cooked once they are smoked. Hot smoking takes place within the range of 165-185 degrees F. In this temperature range the food is cooked, moist and tasty. If you smoke and hot food at 185 degrees F for foods will fall too much and can divide. Smokers at higher temperatures reduces the yield as both moisture and fat are cooked away.
COLD-smoker is generally used as a flavor enhancer for beef, pork, poultry, fish and other seafood. Articles may be cold smoked for short periods to give a touch of flavor, or they may be cold smoked for longer periods for a more intense flavor. The food is then ready to be finished cooking by methods such as baking, roasting, grilling and stir-fry. They can also be hot smoked for a more smoked taste. The cold smoking temperatures should be less than 100 degrees F. In this temperature range of foods are a rich smoke flavor, develop a dark mahogany color and retains its soft texture, but they are not considered cooked by this process.
SMOKE roasting is the process both roasting and smoking at the same time. Sometimes this is called the barbecue or in a roasting pit. This can be done in a pit barbecue, smoke roasting, smoking or any that can reach 250 degrees F or more. Foods are considered fully cooked when it is smoked by this method.

Personally one of my favorite food is smoked a standing rib roast. I like to smoke my pot roast in the smoker with hickory Bradley Bisquettes flavored.