Cajun Injector Electric Smoker Owner's Manual page 15

Types of Smoking
Dry Smoking: Dry smoking uses indirect heating with a low smoldering heat
source to slowly cook foods while infusing a smoke flavor.
Wet Smoking: Wet smoking or water smoking is more often employed when
smoking. A pan of water, fruit juices, wine, or other liquids are used to maintain
moisture and tenderness throughout the smoking process.
Cold Smoking: Cold Smoking is the process of smoking food usually at tempera-
tures below 100˚ F, or below a temperature that burns or liquefies fat. Foods for
cold smoking would usually be cured first – smoked bacon, hams, and smoked
fish.
Hot Smoking: Hot Smoking is the process of smoking food at the same time as it
is cooked. It is the form of cooking this booklet references. Foods for hot smoking
would normally be eaten soon after they are prepared. Hot smoked foods may be
cured (brined) or marinated, or basted. Additionally, rubs may be used to tender-
ize or enhance flavor as well as to moisturize and complement smoky flavors.
True Barbecue Starts with the Smoke: Modern Smoking has evolved from
ancient processes of preserving food. Today smoking is truly about flavoring and
tenderizing some of the tougher cuts of meat that don't cook well using other cook-
ing methods into wonderfully flavored meals. What you smoke is mostly a matter
of taste; but the most popular smoked items include ribs, brisket, and pork shoul-
der. Most forms of wild game as well as poultry and fowl produce excellent results
when slow smoked. Dried jerky also benefits immensely from the Hot Smoking
process.