what is smoking (food)?and smoke houses?

Answer 1

cooking food - usually meats - over very low heat with lots of smoke. Wood is burned slowly to produce a lot of smoke, and the meats are left inside the smoker or smoke house for a long time, hours or even days, until it is cooked all the way through. The smoke permeates the meat and produces strong flavors, and cooks off a lot of fat also.

Answer 2

There are two ways to smoke food. Either with a cold smoke, where food is smoked but not cooked, or a hot smoke where foods are both smoked and cooked.

Cold smoking can take weeks so that the smoke flavor penetrates deeply into the food. Bacon is a good example of this.

A hot smoke can smoke and cook a piece of meat in a matter of hours. Fish, like salmon, make excellent candidates for this type of cooking.

Usually pieces of very hard woods, like hickory, smolder for hours and hours generating a lot of smoke, which is channeled to where the food is located. The closer the food is to the source of the smoke, the hotter and faster the cooking method.

Answer 3

Its a method of cooking food ..which are usually done for well marinated meat ,poultry or fish with salt or brine solution.

Food which passed with cold or hot smoke..resulting product gets a characteristic smoky flavor.

It is used in s/w and salad..

subbanna

Answer 4

smoke houses are places where meats are placed and smoke fills the area so the meat can can simmer and pick up that smokey taste. they use hickory, wood its something like when you want that barbaque taste but without doing the barbaquing