Distform MySmoker Instrucciones De Uso página 23

1. Introduction
Smoking is a traditional food preservation technique. In its origin, it was an
alternative to the lack of refrigeration; today, smoking is a way to get a distinctive
flavor and aroma.
The characteristic smell and taste of smoked foods stems from a mix of aromatic
compounds contained in the smoke that the wood produces just before bursting
into flame. This technique gives smoked products easy-to-identify visual markers:
shiny surface, uniform darker color, and slightly sticky texture.
Personal taste, choice and moisture of the wood, temperature of the smoke, or
exposure time are factors that influence the final taste of the smoked product.
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