Smoking in a slow cooker

Multicooker is a multifunctional kitchen assistant with which you can prepare a wide variety of dishes to suit every taste. If you have the right desire, if you have a multicooker, you can learn all new cooking technologies and dishes every day. One of the interesting and useful functions of the device is the smoking mode. You should definitely try foods prepared using smoke right at home.

How to smoke food in a slow cooker

Smoking is such a universal process that everyone can choose something for themselves from the list of products suitable for it. Among other things, you can smoke:

• fish (mackerel, trout, halibut);
• beef;
• chicken;
• pork, etc.

Reference:

There is not only hot smoking, but also cold smoking. Although the procedure is similar, the products taste significantly different when using each method.

As with traditional smoking, cooking in a slow cooker involves treating the product with wood smoke. To do this, you need to fill the bottom of the multicooker with a small amount of water, pour sawdust into the container provided for this, place the food inside and select the required mode on the device interface. In addition, you can also change the pressure settings in the device, adjusting the cooking intensity.

It is important:

Remember, each tree has its own influence on the taste. You should not choose resinous trees, they impart bitterness.

The principle of smoking in a multicooker

There is also a cold smoking technique. In this case, there is no point in filling the bottom of the container with water. The smoking temperature will be minimal, and the whole point will be processing with smoke under pressure.

It is important:

With the hot method, all odors are stored in the multicooker until the end of the process. While the longer cold smoking procedure involves spreading them throughout the apartment. In this case, it is best to place the device under the hood.

Modern multicookers are equipped with indicators showing the progress of the procedure. It can be controlled by first changing the corresponding parameters.

Conclusion

Thanks to modern technologies, in order to cook smoked meat or fish, you no longer need to use bulky smokehouses. You can do this right in your own kitchen.

At the same time, home smoking has a number of advantages:

• full automation of the process — all you need to do is prepare all the ingredients and select the desired mode;
• speed of preparation — smoking at home takes incomparably less time compared to traditional smoking;
• equipment cleanliness — cleaning the multicooker after cooking will not be difficult.

Next time, when deciding what to cook, be sure to consider this interesting option.