Wok Smoking

About

Wok smoking is a versatile cooking technique that utilizes a wok as a makeshift smoker. This method allows for quick and efficient infusion of smoky flavors into various foods. Unlike traditional smoking methods, wok smoking typically involves cold smoking, where temperatures remain relatively low, between 68 to 86 °F. This technique focuses on imparting smoke flavor rather than cooking the food during the smoking process. Foods are often cooked before or after the smoking process to ensure they are properly prepared. The wok's design, with its small base and sloping sides, makes it ideal for controlling smoke and heat. It can heat materials quickly to their smoking point, allowing for precise control over the amount of smoke produced. To set up a wok for smoking, you can use a circular steaming rack and a lid or cover the wok with aluminum foil and a metal rack. This technique offers a cost-effective alternative to dedicated smokers, providing delicious results without additional equipment. It's perfect for those looking to add smoky flavors to their dishes without investing in specialized tools.