Savustin

Savustin is a term that can refer to several things, most commonly a type of device used for smoking food. This food smoking device, often referred to as a smoker, uses indirect heat to cook food while infusing it with smoke. Various types of smokers exist, including electric, propane, charcoal, and wood-fired models. The choice of smoker often depends on the desired flavor profile, ease of use, and fuel availability. Smoking can be done at low temperatures for extended periods (cold smoking or hot smoking) to tenderize and impart flavor.

In some contexts, particularly in Finnish, "savustin" can also refer to a "smokehouse" or a structure specifically designed for smoking larger quantities of food. These are often more traditional and may be built from brick or wood. The process involves controlling the temperature and smoke density to achieve optimal results for preserving and flavoring meats, fish, and cheeses.

Beyond food preparation, the word "savustin" might occasionally be used more broadly to describe any apparatus that produces smoke for other purposes, such as scent dispersal or signaling, though this is less common than its culinary association. The principle remains the generation and application of smoke.