How the smoke box works

• Previous
• Next

一、combustion mode

The working principle of the smoker is based on burning wood or wood chips, and the smoke and gas from the combustion soak into the ingredients, allowing them to be slowly smoked. Some newer smoke boxes can also use electricity or gas instead of wood.
In smoke boxes that use burning wood or wood chips, wood chips are placed in a brazier or smoke generating device. Then use a light stick or long wood fire to light the wood chips. As the wood chips burn, the resulting smoke travels down the smoke pipe to the food room. The smoke box should be well ventilated when working, and the exhaust pipe should flow to the chimney outside the room. Newer smoke boxes can also use electricity or gas instead of wood, which works similarly to wood-burning smoke boxes.
二、 smoke degree control
The control of the smoke degree of the smoker depends on three factors: the smoking time, the amount of smoke in the smoker and the heat. In general, the longer the ingredients are in the smoker, the stronger the flavor. The amount of wood chips smoked directly affects the intensity of the flavor. In smoke tanks that use electricity or gas instead of wood chips, the degree of smoke can be controlled by adjusting the amount of smoke.
三、 temperature control
Temperature control is an important aspect of the working principle of the smoker. The smoker needs to adjust the temperature to ensure that the smoked ingredients are in the ideal condition. Traditional smoke boxes use masonry or brick-concrete construction, which can control the temperature by controlling the amount of fire in the barbecue oven. Modern smoke boxes typically use digital thermometers to monitor the temperature, and use a wood-burning brazier or gas burner to raise or lower the temperature when needed.
In general, the smoke box produces smoke by burning wood, wood chips, or using electricity or gas as fuel, immersing it in the ingredients for smoking, making the ingredients taste rich and last longer. The degree of smoke in the smoker depends on the smoking time, the amount of smoke in the smoker and the heat, and temperature control is also very important.