[Sca-cooks] Re: smoking meat

[Terry Decker]

Heat is integral to the process if for no other reason than it provides the
energy to make and move the smoke if we can believe Boyle's Law (IIRC).  I
have yet to find any actual measurement of the temperature differentials
over time, which makes all the "facts" suspect.

The smokehouses I am familiar with are all single chamber whether cold of
hot smokers.  I have encountered advertisements for cold smoking gadgets
which use seperate chambers and cool down.

In the case of pre-refrigeration smokehouses, as I recall, they were
windowless single room shack with a firepit on the floor and hooks for
hanging meat suspended from the rafters.  It was a situation where the
surface temperature of the meat would likely be a function of the inverse
square distance from the average source temperature.

My physics handbook went walkabout a few years ago and I thought you might
be the other person on the list who might have the basic combustion and
thermal information on their bookshelf.

Bear


>Yes, its immediate surroundings. However, none of this says that the
>food to be smoked is directly over the fire. It actually doesn't even
>have to be in the same room since you can vent the smoke from the fire
>in one room into an adjacent room where the food is hanging. Of course
>there may be other reasons to smoke the meat over the fire, such as the
>drying effect of the additional heat. But then, that was why I asked
>the original question.
>Stefan
>--------
>THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra