How to light the sawdust in a smoke house/smoker?
How to light the sawdust/wood chips (aromatic wooden sticks such as apple and cherry sticks for pork and poultry, alder chips for salmon and chicken, and hickory chips for beef and ham) in a smoke house or a smoker?
The principle of smoking food is that the smoke penetrates the food whether it is meat or fish.
There are two types of smoking, cold smoking and warm smoking.
For the cold smoking it is important that the sawdust (or other forms of wood chips) do not catch fire, if not you'll end up with warm smoking. The temperature should not pass 30°C in the smoker.
The warm smoking is ok with flames. The temperature should be between 30°C and 70°C in the smoker.
So, how to fire the sawdust (or other forms of wood chips) of different essences for the cold smoking?
The electric fire lighter Rapid'BBQ can get the glowing going in your sawdust (or other forms of wood chips) without creating flames (that you do really not want). As soon as you get the wanted development of smoke unplug the Rapid'BBQ.
Method - step by step:
1 Place the electric fire lighter resistance in the bottom of the sawdust (or other forms of wood chips) box in the smoke house.
2 Add the sawdust (or other forms of wood chips) in the smoke house box.
3 Connect the Rapid'BBQ to the mains. DO NOT blow on the heated saw dust (or other forms of wood chips), it may catch fire.
4 When the smoke generation in the smokehouse is sufficient, unplug the Rapid'BBQ.
5 You can either pull the electric sawdust (or other forms of wood chips) lighter out of the box or leave it there (the latter may show practical, if you later need to restart the glows in the saw dust box in the smoke house)
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