"Hot smoking" exposes the foods to smoke and
heat in a
controlled environment. Although foods that have been hot smoked are
often reheated or cooked, they are typically safe to eat without
further cooking.
Hams and ham hocks
are fully cooked once they are properly smoked. Hot smoking occurs
within the range of 165°F/74°C to 185°F/85°C.
Within this temperature
range, foods are fully cooked, moist, and flavorful.
If the smoker is
allowed to get hotter than 185°F, the foods will shrink excessively,
buckle, or even split. Smoking at high temperatures also reduces yield,
as both moisture and fat are "cooked" away.
Or simply put, HOT
SMOKING is a cooking process where special hardwood powder is smoldered in the
base of the smoker whilst the food cooks from above!
For hot
smoking, just place your wood chips on the
charcoal, as you produce enough heat to simultaneously cook your food.
Barbecuing - Just light your charcoal fire underneath the
food and regulate the air as you wish, either with the lid or vents.
‘Designed by cooks for the ultimate in healthy living’.
Easy to use and
designed for the outdoors. Your neighbours will come flocking when you
open the door and release all those wonderfull smokey
aromas.
Highly Recommended BBQ Smokers
The Bradley
Food Smoker
is a unique smoke house sold complete with its accompanying smoke
generator in which flavour bisquettes are burned for 20 minutes each so
that the temperature does not fluctuate, thus eliminating the high
temperature gases, acids and resins that can distort the flavour of
smoked food.
It is light enough to carry and is about the size of a small fridge.
The
Bradley Food Smoker makes clean tasting food without any
aftertaste.
While other smokers need to be tended constantly, the Bradley Smoker
automatically produces clean, cool smoke for up to 8 hours safely and
without intervention
Additionally, using the
independently controlled internal heating element the Bradley
Food Smoker will also hot smoke, or may be used simply as a
slow cooker
or slow roasting oven.
The low temperature cooking environment is
perfect for any smoking project and the infra red heater source is also
particularly well- suited for drying fruits.
