There are different types of restaurant smokers. Some use liquid smoke to enhance food flavor, while others are fueled by wood. Ultimately, the type of smoker you choose will affect the final product’s appearance, flavor, and texture. So let’s look at the different types and how they work.
Cold smoking is an alternative method for chefs to create smoked foods without cooking them. Cold-smoked meats don’t lose their freshness. Instead, they develop a unique flavor that intensifies with time. This process is also commonly used to prepare cheeses. While the method does not produce ash, the heat from the ashes can provide a subtle smoke flavor.
To successfully cold-smoke food, the temperature must be below 100 degrees F. Unfortunately, this temperature is well below the required cooking temperature for most meats. However, many food items, including fish, vegetables, and bread, can be cold-smoked. Other popular items for cold-smoked cooking include corn on the cob, butter, and various kinds of cheese.
Adding Liquid Smoke
Adding liquid smoke to restaurant smokers can add a rich, savory flavor to meats and vegetables. Liquid smoke is not only good for health but also inexpensive and convenient to use. The liquid smoke solution reduces the number of steps involved in the smoking process and provides a clean label taste and preservative solution for your food. In addition, the liquid smoke process doesn’t produce any of the compounds found in smoke that can cause chronic illnesses.
Liquid smoke is made through a process that removes impurities. This smoke is yellow to brown, and it can be added to a variety of foods. This smoke also adds depth of flavor to foods that wouldn’t be achieved otherwise. It can also be used in marinades, grilled vegetables, and sauces. It even lends a smoked flavor to mac and cheese.
The ingredients in liquid smoke are meant to mimic the taste of real smoke. This condensed smoke includes flavorings made from molasses, salt, or vinegar. However, some health experts have raised concerns about the safety of liquid smoke.
Vertical Water Smoker
There are several benefits of vertical water smokers for restaurants, and choosing the right model to suit your needs is important. It should be easy to operate, inexpensive, and durable. A good smoker will have a viewing window for easy viewing. A good model can be used to cook whole chickens. It should also have dual-wall construction, making it safer and cooler. You can also purchase a portable vertical smoker.
The basic concept behind vertical water smokers is simple: liquids are poured into a pan between the cooking rack and the heat source. As the liquids evaporate, they add moisture to the food and enhance the flavor. On the other hand, charcoal smokers add a true smoky flavor and can be customized by adding wood chips.
If you are a small business owner or have a small kitchen, a small commercial electric smoker might be a perfect choice. However, there are some considerations that you need to make when purchasing one. First, ensure that the kitchen is well-ventilated and that there is enough room for your smoker. Second, consider whether you will expand in the future. While a small commercial electric smoker may be sufficient for your current needs, a larger smoker will provide more space and allow you to smoke large items.
An electric smoker can be used indoors or outdoors and is an excellent choice for a commercial kitchen. Unlike traditional smokers, electric smokers do not use any combustible fuels. Instead, wood chips are suspended above the heating element to create smoke. Unlike traditional smokers, electric smokers do not produce authentic smoke marks but add a delicious smoky flavor.