Smoking foods typically involves cooking foods at a high temperature similar to barbequing but in a smoker using wood that will impart a flavor that you chose. But did you know you can also cold smoke foods that can’t necessarily withstand high temperatures?
Cold smoking is a technique that involves smoking food at a temperature below 90°F (32°C) for several hours. This technique is commonly used to smoke cheese, salmon, charcuterie and other delicate foods. To try this technique, you’ll need a cold smoker or a DIY setup, such as a cardboard box with a smoke source and a fan to circulate the smoke.
Let’s take a closer look at how to cold smoke, food dishes commonly cold smoked and what woods work well with this process!
Steps To Cold Smoke Your Foods
To cold smoke with wood, you’ll need a cold smoker or a DIY setup that can maintain a low temperature and a steady flow of smoke. The most common types of wood used for cold smoking include apple, cherry, hickory, and mesquite.
To cold smoke with wood, follow these steps:
- Soak your wood chips in water for at least 30 minutes before smoking. This will help them smolder instead of burn when exposed to heat.
- Set up your cold smoker or DIY smoker according to the manufacturer’s instructions. Make sure it can maintain a temperature below 90°F (32°C) and a steady flow of smoke.
- Arrange your food on a rack or in a smoker box, making sure there’s enough space between the pieces for the smoke to circulate.
- Place the wood chips in the smoker and light them with a torch or lighter. Wait until the chips start smoking before adding your food.
- Smoke the food for several hours, depending on the desired level of smokiness. Make sure to monitor the temperature and smoke flow throughout the smoking process.
- Once the food is smoked, remove it from the smoker and let it rest for a few minutes before serving.
Cold smoking with wood can add a unique and delicious smoky flavor to your favorite foods, but it’s important to follow proper safety precautions when smoking food to avoid the risk of foodborne illness. Always use clean, fresh ingredients and sanitize your equipment before and after smoking.
Foods To Consider Cold Smoking
Cold smoking is a technique used to infuse foods with a smoky flavor without cooking them. The process involves smoking food at temperatures below 100°F (37°C). Since cold smoking does not provide enough heat to cook the food, it is essential to use foods that are safe to eat raw or require further cooking before consumption. Here are some foods and dishes that are good to cold smoke:
- Cheese: Cold smoking is perfect for adding a subtle smoky flavor to various types of cheese. Hard cheeses like cheddar, gouda, and gruyere work particularly well for cold smoking.
- Salmon and Fish: Cold-smoked salmon is a delicacy enjoyed worldwide. Other fatty fish like trout, mackerel, and herring can also be cold-smoked to perfection.
- Nuts: Cold smoking can enhance the natural nutty flavors of almonds, cashews, peanuts, and more. Smoked nuts make for tasty snacks or additions to salads and desserts.
- Tofu: Cold-smoked tofu develops a unique smoky taste that adds depth to vegetarian and vegan dishes. It can be sliced and used in salads, stir-fries, or sandwiches.
- Vegetables: Some vegetables, like tomatoes, peppers, and eggplants, can be cold-smoked to create delicious and versatile ingredients for various dishes.
- Eggs: Cold-smoked eggs offer a distinctive flavor and can be used to create interesting twists on classic dishes like deviled eggs or salads.
- Butter and Oils: Cold smoking butter or oils can add a smoky element to your culinary creations, whether used for cooking or as finishing touches in recipes.
- Salt: Cold-smoked salt can be a fantastic addition to your seasoning collection. It enhances the flavor of various dishes, adding a touch of smokiness.
- Cured Meats: Certain cured meats like bacon or prosciutto can be cold-smoked to enhance their flavor profiles.
It’s essential to practice safe food handling when cold smoking to prevent the growth of harmful bacteria. Cold smoking should be done in a controlled environment, and the food should be properly cured or prepped before smoking.
Additionally, it’s crucial to keep in mind that cold smoking should not be used as a sole method of preservation; the smoked foods should be stored properly in the refrigerator or freezer after smoking.
Woods To Consider Using For Cold Smoking
When cold smoking, it’s essential to use woods that provide milder smoke flavors to avoid overpowering the food. Also, consider using wood chips or sawdust designed explicitly for cold smoking, as they are finely ground to produce a slow and controlled smoke.
Here’s a table listing woods that are typically good to use for cold smoking and the reasons why they are favored:
| Wood Type | Reasons for Use in Cold Smoking |
|---|---|
| Apple | Produces a sweet and mild smoke that complements a wide range of foods, especially cheese and fish. |
| Alder | Offers a light and delicate smoke, ideal for infusing a subtle smokiness into more delicate foods. |
| Cherry | Provides a slightly sweet and fruity smoke that pairs well with cheese, vegetables, and poultry. |
| Maple | Imparts a gentle and sweet smoke that enhances the flavors of various foods, including salmon. |
| Hickory | In moderation, hickory can add a rich and savory smoke flavor to meats like bacon and sausages. |
| Pecan | Offers a milder version of hickory’s flavor, adding a sweet and nutty smoke to various foods. |
| Oak | Produces a robust and well-rounded smoke, suitable for cold smoking meats, fish, and cheeses. |
| Beech | Imparts a mild and sweet smoke that works well with cheese and vegetables. |
| Mesquite | If used sparingly, mesquite adds a bold and intense smoke flavor to meats like beef and pork. |
Note: Always follow food safety guidelines and proper curing or prepping techniques when cold smoking to ensure the safety of the smoked food.
Interested to learn about cold weather smoking? We’ve written about that here in an article called Cold Weather Smoking: Mastering Meat Smoking in Chilly Conditions.
