Description
Rapid smoke infusion using fine wood particulates for controlled flavor development.
Technical
Pyrolysis of lignocellulosic material generates phenolic compounds (guaiacol, syringol) and carbonyls that penetrate food surfaces. Surface adsorption occurs faster than with traditional wood chunks due to increased surface area.
Culinary Significance
Enables precise smoke application for delicate proteins and quick-service dishes where traditional smoking is impractical.
Science
Primary Reaction
Maillard Reaction
Parameters
Temperature
80°C optimal
50°C to 120°C range
Temperature range for optimal smoke infusion
Time
1 hour
30 minutes – 2 hours
Equipment
Smoker boxWood chipsMeat thermometer