Lämminsavustus

Lämmin savustus, known in English as hot smoking, is a method of smoking food at elevated temperatures, typically between 50 and 120 degrees Celsius (120 to 250 degrees Fahrenheit). This process cooks the food while simultaneously imparting a smoky flavor. Unlike cold smoking, which primarily preserves food and adds flavor without cooking, warm smoking cooks the food thoroughly, making it safe to consume immediately.

The process involves placing food in a smoker or a specially designed grill, along with wood chips or chunks that produce smoke. The heat source, which can be charcoal, wood, or an electric element, heats the wood, causing it to smolder and release aromatic compounds. The food is then exposed to this hot, smoky environment for a period ranging from a few hours to over ten hours, depending on the type and size of the food item.

Common foods prepared using warm smoking include fish, poultry, pork, and beef. The wood used can vary, with popular choices including hickory, mesquite, oak, and fruitwoods like apple and cherry, each contributing a distinct flavor profile. The moisture content of the wood is important; slightly damp wood produces more smoke.

Warm smoking is often used to achieve a tender, flaky texture in fish, a succulent and flavorful result in poultry, and a tender, melt-in-your-mouth quality in larger cuts of meat. It is a popular technique in many cuisines worldwide for its ability to enhance both the taste and texture of food.