Stephenson - Smoker Recipes Cookbook 25 Addicting Smoker Recipes: Guaranteed to Leave You Craving More!

Smoked meat, fish, and even veggies are present in the culinary world probably since the fire was discovered. The smoked food is popular due to its great deep and rich flavor. The best flavor is achieved when a quality meat cut is properly seasoned with salt, pepper, herbs and quality sauce and when the meat is so smoked that it starts to pull-off the bones or starts to be flaky, like the fish.

Smoking is a food preparation process and is exactly what the name implies: flavoring the food (meat, fish or vegetables) with the smoke.

Another part of successful smoking is the use of special wood chips, like the hickory, apple, or alder. These wood chips will produce fragrant aroma in the form of smoke that penetrate in the meat, giving it the special aroma.

The benefit of meat smoking is several: you will not only get a meat imbued with aromas, but also a meat smoked to delicious perfection. Besides these benefits, smoking also improves the look of the dish as well as it increases its longevity. This is great especially if you plan to reserve food for some time because this food preparation actually slows down the growth of bacteria and prevent spoilage.

The advantages are numerous and we will summarize:

• Prevents mold from forming on the food
• Improves taste and aroma
• Extends the shelf life of smoked food
• Improves the look: smoked meat is shiny and always looks better than cooked one.

Back in the past, smoking was used as a way of preserving of meat, but today smoking is done for the flavor. If you want to enjoy in that special smoked flavor, we suggest that you eat the smoked dish when cold or day after smoking.

Smoking is a great way to prepare even cheap meat cuts and with properly performed smoking process you will be able to prepare smoked red meat, poultry, fish and even vegetables like the pro.