A simple smoke temperature chart

Are you going to smoke meat, cheese or any other delicacies? Now it seems like a good time to do so. The temperatures outside are comfortably low, and “thanks” to the coronavirus pandemic many of us are not keen on travelling so, maybe you should stay in your garden and do something fun and delicious. Yes, meat smoking is fun but you should know few important rules. In this article, we shall focus on smoke temperatures, which are recommended for particular types of meats. There are essentially three alternatives in terms of smoke temperature.

Cold smoke

This type of smoking is not very widespread or popular because it is a technologically challenging and time-consuming event. The smoke temperature ranges from 15 to 30 °C and the meat must be completely dry before smoking. Ham, some salami and sausages are often smoked in this way. But be aware. The smoking time ranges from days to weeks!

Photo: Radek Štěpán

Warm smoke

Warm smoke temperature ranges from 45 to 70 °C and the standard smoking time ranges from 12 to 20 hours depending on the type of meat you are smoking. As far as the meat is concerned, it is recommended to heat the meat in water to around 60 °C before smoking. This type of meat smoking we use at home the most. We all know the typical smell and taste of delicacies smoked in this way.

Hot smoke

If you do not have time and want to do it in the shortest time possible, you will most likely do hot smoking. The smoke temperature ranges from 60 to 95 °C and the smoking time varies between 8 and 12 hours. If you have pre-cooked ham or sausages, you may be able to do it in only 3 hours. Hot smoke is often used to smoke sausages or meats that have been precooked and are ready-to-eat. The smoke only gives these delicacies the specific taste.

Preview photo: Radek Štěpán