We’re all about making life easy and that’s what we do with our electric smokers. However, we want to make life even easier, so we put together this page full of food smoking terminology. We want everyone to enjoy and understand smoking food as much as we do!
This is the preliminary treatment of the food before smoking begins. Depending on the precise technique it may also be known as salting or brining.
After brining or dry curing, give the food a light rinse in cool water and allow it to air dry for at least an hour, longer if you have the time.
In the UK, Hugh Fearnley-Whittingstall has done much to renew and increase interest in smoking with his River Cottage TV series.
Hot Smoking … simply the process of smoking and cooking the food at the same time.