Smoking
How Smoking Works: Wood Smoke Chemistry and the Smoke Ring
What wood smoke does to meat, why the smoke ring forms, which compounds create flavor, and the science of moisture and smoke absorption explained.
IntermediateSmoking Meat Safely: Temperature Danger Zone and Curing Salt Rules
Slow-smoked meat spends hours in the danger zone. Learn why it's still safe, what curing salt actually does, and the real difference between hot and cold smoking.
Intermediate