Food Smoking or Grilling? - Quit smoking and reclaim your life
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Food Smoking or Grilling?


This can be confusing for beginners because it all seems similar yet there is a world of differences. Food smoking is one of the ancient methods of cooking. The method was practiced when there was no oven, microwave, griller, smoker, or even a refrigerator. This barbeque process of cooking was done in smokehouses.

Presently, food smoking is not done to preserve food like in ancient times but it has expanded into a method of adding rich, penetrating smoke flavor to various foods. Smoked meat and fish are considered a delicacy now and we all love it for the flavors and tenderness.

There are two main differences between grilling and smoking: heat levels and cooking time.

Grilling is typically done over higher heat for a relatively short time.
Smoking uses lower heat over the course of anywhere from one hour to several hours.

So adding a food smoker to your backyard is a great choice to add more flavor to any barbecue, in a slow cooking method that with a good smoker can be simple and rewarding.

Benefits of food smoking

Enhanced flavors: Smoking enhances the flavor of meat and fish as it is cooked slowly. When the raw marinated meat is smoked, it absorbs all the flavors in the process. This intensifies the taste, color, and smell of the food.

Food preservation: Smoking dehydrates the meat, curing its chemical properties. This helps to preserve the meat for longer without compromising its quality and taste.

Food safety: Smoking dries up the meat to form an acidic coating on the outer layer. This prevents bacterial growth for a long time keeping it away from any kind of food contamination or food poisoning.

Making the best of cheaper meat cuts: As smokers are perfect for low and slow cooks (Low temperature and slow time), you can reach tender and succulent results with Flat Steaks, Pork Shoulder, Brisket, and many more. Hot and Cold Smoking: Are the two common methods to use, the first when you cook with a direct source of heat inside the oven, and the second is called cold as there is no heat on the food. To truly cold smoke you generate smoke in a chamber and transfer it to the food chamber that will impair flavor to fish, cheese, and nuts for example.

Don’t forget to check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.

The post Food Smoking or Grilling? appeared first on Bradley Smokers North America.



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