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Got Smoke?

The Science of Smoke2019 IAMP/IMPPA Convention

Dale R. Woerner, Ph.D.Associate ProfessorCargill Endowed Professor in Sustainable Meat ScienceDepartment of Animal and Food SciencesTexas Tech University, Lubbock, TXDale.Woerner@TTU.edu

Smokers

2013 – Several smokers from Pits by Klose

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Backyard BBQ

Serving the MeatDry or Wet

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Serving the MeatDry or Wet

Why do we Smoke Meats?

• Sensory Properties:

• Flavor• Color• Aroma

• Preservation:• Antioxidant• Antimicrobial• Skin formation

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Smoked Meat Technologies An ancient food preservation technique

History• Prehistoric: flavor & for drying

and warding off flies (fish & game).

• Ancient: preservation & flavor.

• Romans/Etruscans: Parma ham (100 B.C. - Cato’s writing),

fish, cheese

• Greeks: fish

• Gauls: pork

• Americas: fish, game

• Colonial America: preservation & flavor. Examples:

• Pork: Example - Virginia Country

Ham

• Venison

• Fish

Courtesy, The Colonial Willamsburg Foundation

Colonial America & 17-18th Century Europe -“Smoak-houses”, “Meat houses”, & In-home “smoaking”

Meats hung for 2+ weeks above the fire. Product was then moved to another location in the smokehouse for up to 2 years.

“Smoking Closets” in Home Chimney Flues

Colonial Williamsburg Virginia: 12 original & 50 reconstructed smoak/meat houses - wooden & brick

construction

Sources: Wedlinydomowe.com

Smoked Meat Technologies An ancient food preservation technique

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Barbequers, Restaurants, & Home Chefs:

Photos Used with Permission by: PolyScience, www.cuisinetechnology.com; ©Weber-Stephen Products Co.; Southern-Pride.com; "Meat Smoking And Smokehouse Design,” Publisher: Bookmagic LLC;

Smoked Meat Technologies An ancient food preservation technique

1. Traditional Wood Smoke (Naturally smoked) - smoke generated from the burning of hardwoods, hardwood dust, corn cobs, mesquite, etc. Vaporous and condensed smoke phases are transferred to the smokehouse and meat products.

2. Natural Smoke Condensates (NSCs)- smoke that has been cooled and condensed to form a liquid – a process identical to that of traditional smoke being applied to a meat product.

Wood Smoke Types - Definition

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● Primary Smoke Descriptors:• Smoky - The penetrating, dark brown, acrid aromatic of charred wood.• Ashy - Black, charred aromatic associated with residue of unwashed ashtrays.• Scorched - Aromatic associated with charring or burning.

• Creosote - Tarry, phenolic aroma associated with smoke and solvents.• Green Wood - Aromatic associated with green wood/small young branch

wood.

● Secondary Smoke Descriptors:• Salty• Sweet• Sour• Bitter• Astringent

Smoke Flavor Profiles

What about the wood?

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Common FuelsFlavor Generating• Wood – Logs– Chunks– Chips– Pellets/Pucks

• Charcoal– Lump– Pressed

Briquets

Heat Generating• Charcoal• Gas– Propane–Natural

• Electricity• Wood

Traditional Wood Smoke –Fuel Sources & Quality Factors

1. Smoke Fuel Sources:a. Hardwoods - hickory, mesquite, alder, maple, oak, cherry, poplar, apple, beech, etc.b. Softwoods - from conifers. Ex.pine, cedar, spruce, etc.c. Corncobs

2. Smoke Fuel Forms:a. Logs - used in Pit-style house or Smokerb. Sawdust & Wood Chips - used in generator

3. Factors affecting Smoke Qualitya. Wood or Fuel Source b. Generation Temperature - Recommended range: 600°F - 650°F

1. Acids: 400-500°F2. Phenols & Carbonyls: 600°F3 Polycyclic Hydrocarbons: 750°F

c. Air flowd. Moisture: #Moisture, $ Phenols, Acids, & Carbonyls.

Cabinet Photo Courtesy of: Southern-Pride.com;

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Smoke and SpiceWood Type Characteristics Good Food Matches

Hickory Pungent, smoky, bacon-like flavor. Beef, Pork, chicken, game, ham, cheese. Pecan Rich and more subtle than hickory, but similar.

Burns cool, so ideal for very low heat smoking. Beef, pork, chicken, lamb, fish, cheeses.

Mesquite Bitter, more bold flavor than hickory. Tends to burn hot, so use carefully.

Grilled meats, especially beef. Most vegetables.

Alder Delicate flavor that enhances lighter meats. Salmon, swordfish, other fish. Also good with chicken and pork.

Oak Forthright but pleasant flavor. Blends well with a variety of textures and flavors.

Beef (particularly brisket), poultry, pork.

Maple Mildly smoky, somewhat sweet flavor. Try mixing maple with corncobs for ham or bacon.

Poultry, vegetables, ham.

Cherry Slightly sweet, fruity smoke flavor. Poultry, game birds, pork. Apple Slightly sweet but denser, fruity smoke flavor. Beef, poultry, game birds, pork

(particularly ham). Peach or Pear Slightly sweet, woodsy flavor. Poultry, game birds, pork. Grape vines Aromatic, similar to fruit woods. Beef, turkey, chicken. Wine barrel chips Wine and oak flavors. A flavorful novelty that

smells wonderful, too. Beef, turkey, chicken, cheeses.

2013 - Portions derived from Weber Inc., website

Wood Smoke Composition -Definition

1. What is Smoke? a gas or vapor derived from the combustion of wood.

2. Why is it visible? steam and organic compounds condense in the atmosphere

3. Source of Smoke Compounds in Wood:a) Cellulose (40-45% of wood): carbonylsb) Hemicellulose (20-35% of wood): acids,

carbonylsc) Lignin (18-30% of wood): phenols

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The gas gives it a ring.● Smoke Ring is created when NO2 is

absorbed into the meat surface and reacts to form nitrous acid.

The flavor is in the JUICE!!● Smoke flavor is from the liquid phase of

smoke● Phenols deliver unique smoke flavor● Humidity and surface moisture are key● High humidity is critical● A moist surface delivers more flavor

Traditional Wood Smoke

• Gaseous Phase• NO

• Liquid Phase• Tars – largest component

• Acids• Phenols• Carbonyls

• Solids• Ash• Organic Matter

Natural Wood Smoke Components

Smoke Ring

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The Smoke Ring● Smoke ring comes from Nitrogen (N) in

the wood and the Oxygen (O) and Hydrogen (H) in the atmosphere and meat

● When the 2 meet they form HNO2 (nitrous acid) which penetrate the meat to form a pink “smoke ring”

● Basically…wood + air + meat = smoke ring

Increasing Smoke Flavor

● Humidity and surface moisture are critical

● Surface moisture captures the liquid phase of smoke and continuously bastes the product with the flavor components of smoke.• High relative humidity• Fuller smokers/pits (or pans of

water to replace missing product)• Slow/low air movement (fogs of

smoke)• Apply smoke in the early stages of

cooking before surface moisture is gone

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Increasing Smoke Flavor● Modest dry bulb

temperatures (low and slow)• Searing or sealing the

surface of the product locks juices in BUT slows or even stops smoke penetration

• Surface proteins denature or seal at 145 – 150 F

• Really should be managed with thinner meats (e.g. ribs)

Increasing Smoke Flavor● Wood

• Wood burning at 500 – 600 F generates the greatest amount of smoke

• Hot burning wood burns in excess of 1,000 F

• Larger wood logs and large wood chunks burn more slowly and cooler generating greater volumes of smoke

• Round logs burn more slowly and generate more smoke than split logs

• Smoke represents unburned fuel/wood hence the term smoldering

• Greener or wetter woods generate more dense smoke

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Smoke and SpiceSeasoning the Meat – Rub

Smoking Chart

Type of Meat Smoking Temp Time to Complete Finished TempBrisket (Sliced) 225°F 1.5 hours/pound 180 degreesBrisket (Pulled) 225°F 1.5 hours/pound 195 degreesBeef Ribs 225°F 3 hours 175 degreesPork Butt (Sliced) 225°F 1.5 hours/pound 175 degreesPork Butt (Pulled) 225°F 1.5 hours/pound 190-205Whole Chicken 250°F 4 hours 167 degreesChicken Thighs 250°F 1.5 hours 167 degreesChicken Quarters 250°F 3 hours 167 degreesWhole Turkey 12 lbs. 240°F 6.5 hours 170 degreesTurkey Leg 250°F 4 hours 165 degreesMeat Loaf 250 -300°F 3 hours 160 degreesSpare Ribs 225-240°F 6 hours 172 degreesBaby Back Ribs 225-240°F 5 hours 168 degrees

2012 - Smoking Meat: The Essential Guide to Real Barbecue – Jeff Phillips

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A Nice “Extra” to Have

Round

Loin

Rib

Chuck

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Flank

Plate

Brisket

Tri-tip

Skirt

Thin Meats or Loose Meats

Trending BBQ Cuts

Brisket, Deckle OffBrisket Flat –

Pectoralis profundiBrisket Point (Web) –Pectoralis superficialis

Block Ready Chuck Roll

Clod Heart -Triceps brachii

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Trending BBQ Cuts

Chuck Short Rib(4 rib) - Serratus

ventralis

Bnls. Chuck Short Rib- Serratus ventralis

Chuck Flap (Edge Roast) – Serratus

ventralis

Plate (Navel)

SIRLOINBBQ Sirloin Offerings

Top Sirloin Butt

Top Sirloin Butt, Cap (B. femoris) Off

Top Sirloin Cap (Coulotte or Picanha) – Biceps femoris

Tri-Tip – Tensor fasciae latae

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Round BBQ Options

Bottom Round FlatKnuckle

Questions?