Section 04 of 08 · 3 entries
Smoke
An ingredient, not a by-product. Smoke is a seasoning with a dose.
The argument of this section
Smoke is a seasoning with a dose. Thin and blue is the fire working properly; thick and white is a fire short of air, depositing soot on the food, and it tastes of exactly that.
Temperatures and times in this section are the conventional figures, stated as they are given. Nothing here departs from standard food-safety guidance — see Reference.
Everything in Smoke
The thing, the condition, the value. In the order the decisions are taken, not by how much they matter.
- 01Smoke is an ingredientClean thin smoke seasons; thick white smoke deposits soot and tastes of it. The difference is airflow.A short read
- 02Wood over coalsA handful on an established bed, not a firelog.One page
- 03The stallA long cook sits at a temperature for hours because it is evaporating, not failing.One page
An ingredient, not a by-product.