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TYPES OF SMOKING
Dry Smoking
Dry smoking uses indirect heat with a low, smouldering heat source to
slowly cook foods, while infusing them with a smoke flavour.
Wet Smoking
Wet smoking or water smoking is more often employed when smoking.
A pan of water, fruit juices, wine or other liquids are used to maintain
moisture and tenderness throughout the smoking process.
Hot Smoking
Hot smoking is the process of smoking food at the same time as it is
cooked. Foods for hot smoking would normally be eaten soon after they
are prepared. Hot smoked foods may be cured (brined) or marinated or
basted. Additionally, rubs may be used to tenderize or enhance flavour
as well as to moisturise and complement smoky flavours.
Today smoking is truly about flavouring and tenderising some of the tougher cuts of meat that
don’t cook well using other cooking methods. What you smoke is mostly a matter of personal
taste, but the most popular smoked items include ribs, brisket and pork shoulder. Most forms
of wild game as well as poultry, fowl and fish, produce excellent results when slow smoked.
You will learn that the amount of “smoke” required during the process is far less than one
might expect. Often the best option is to keep the door to the smoker closed and to do nothing.
Continually opening the smoker is completely unnecessary.
The greatest attribute that you need when smoking food is patience!
The process of smoking food is done at low temperatures over a long period of time. The Hark
Electric Smoker allows you to control both the temperature and time digitally and takes all
the guess work out of the smoking process.
Over time, experience will allow you to adapt the smoking process to your individual
preferences and tastes. Ultimately, practice and patience are necessary, as smoking is more
an “art” than a science; and nothing beats your own expertise and experience in personalising
the smoking process.
We hope you enjoy your Hark Electric Smoker. Please refer to our website for more tips and
smoking recipes.
www.hark.com.au
