Smoke
Dry heat
Low, slow cooking in wood smoke that perfumes the surface and renders fat over hours.
01At a glance
CategoryDry heat
Taste impact↑ Bitter, Umami
TextureChewy, Tender
02How to do it
- 1Set up low, indirect heat with a steady source of wood smoke.
- 2Season the food and bring it close to room temperature.
- 3Smoke low and slow, holding the temperature and smoke, for the needed hours.
- 4Rest well-wrapped before slicing.
03Doneness & pitfalls
Doneness cues
- A mahogany surface and, for barbecue, a pink smoke ring under the bark.
- Internal temperature hits the target for tenderness (often well past 'done').
Common mistakes
- Thick white smoke turns food acrid — aim for thin, blue smoke.
- Temperature spikes dry the surface and stall the cook.
- Rushing skips the collagen breakdown that makes tough cuts tender.
04How it shifts taste
Taste multipliers
mutesamplifies
Sweet
—
Sour
—
Salty
—
Bitter
1.15×
Umami
1.20×
Fat
—
Heat
—
05Texture outcomes
Chewy9.0
Tender7.2
Ingredients it suits· 18