Savustinta

Savustinta is a term commonly used in Finnish to refer to a smoker, a device used for smoking food. Smoking is a culinary process that involves exposing food to smoke, typically from burning wood. This process imparts a distinctive flavor and aroma to the food, and also acts as a preservative.

There are various types of smokers. Some are simple, box-like structures with a heat source and a rack for food, while others are more complex, often using wood chips or pellets to create smoke. The type of wood used for smoking can significantly influence the final taste of the food. Common woods include alder, birch, and fruitwoods like apple and cherry.

The smoking process can be either hot smoking or cold smoking. Hot smoking cooks the food while infusing it with smoke, typically at temperatures between 50-80°C. Cold smoking, on the other hand, exposes the food to smoke at much lower temperatures, usually below 30°C, and is primarily used for preservation and imparting flavor without cooking. This method is often used for products like smoked salmon and cheese.

Foods commonly smoked include various meats, fish, poultry, and even some vegetables and cheeses. The duration of smoking can vary greatly depending on the type of food, the desired flavor intensity, and the smoking method employed. Proper preparation of the food before smoking, such as brining or marinating, can also enhance the overall result.