slowsmoke

Slowsmoke is a culinary technique and product category that describes the process of applying smoke to food at a controlled, low rate, producing a delicate smoky flavor with less surface moisture loss and less acrid bite than traditional hot smoking. It is used in barbecue, charcuterie, and haute cuisine, and may involve dedicated equipment such as slow-smoke generators or modified smokers designed to regulate flow, temperature, and exposure time.

Mechanism: The method relies on generating smoke at modest temperatures and delivering it steadily to the food chamber over extended periods. By keeping the fuel combustion relatively cool, the process minimizes rapid charring and excessive moisture loss while allowing volatile flavor compounds to migrate into the product. Some implementations also use humidity control and air filtration to produce a cleaner aroma.

Applications: Slowsmoke is commonly used for pork, beef, poultry, fish, and cheeses; it is also employed in beverage infusions and dessert flavorings where a subtle smoke character is desired. It is favored when a gentle smoke profile is preferred or when traditional hot smoking would overcook the product.

Safety and regulation: As with other smoke methods, there are concerns about polycyclic aromatic hydrocarbons and acrylamides. Practitioners emphasize using food-grade woods, proper ventilation, and regulated exposure times. In commercial contexts, devices may be certified for food safety and comply with local health regulations.

See also: Smoking (cooking); smoke flavoring; barbecue.