Hot Smoking

By nicko, Feb 17, 2010 | |
  1. The term used to smoke a product where the product cooks thermally while at the same time gaining flavor and color from the smoke. The smoke house routinely gets hotter than 170 degrees. Hams and most smoked sausages are cooked this way.

    Share This Article

Comments

To make a comment simply sign up and become a member!