Practical tips

 

  • Smoked food appearance is an interaction between smoke and water vapor.  For a more intense smoked appearance with your meat and sausage products, increase the humidity in the smoking chamber.
  • If the smoked aroma is too pronounced, increase the humidity and shorten the smoking time.
  • For less smoked color, and more intense smoked aroma, decrease the humidity in the smoking chamber.
  • If smoke spots appear on sausage products, extend the drying phase.
  • Increased humidity in the smoking chamber leads to decreased smoked aroma.
  • Decreased humidity in the smoking chamber leads to less color.
  • If the temperature increases in the smoking device, the air intake must be decreased.
  • If there are wooden fibers in the smoking chips, position these and then burn off the smoke that is already in the smoking device. More smoking chips will be required.
  • Long splinters in the meat smoking wood chips can lead to burnout in the smoking device.