from the point of acrylamides ,or cancer causing particles ?

have a neibour who has a smoker and uses wood as a fuel//

Love it

I think that it all depends on the method used. Generally the best way to smoke meat is low and slow. If the temperature is too hot the result will be a charred exterior which results in hydrocarbons developing. Brining meat before smoking increases significantly the saline content of the meat, whereas marinading it gives it a protective coating.

I guess like many other foods nowadays there is always good or bad depending on what article you read, everything from high cholesterol to cancers. 

Man has been smoking food for thousands of years, and I for one love it, especially as I do it myself so I know what has gone into it.

At the end of the day it is a lot healthier than smoking cigarettes !!!

 

Tried rolling a steak joint but it would'nt burn!

13 hours ago, 3NUMBAS said:

have a neibour who has a smoker and uses wood as a fuel//

My neighbour got a son who is smoking weed but not wood.

????????????

5 hours ago, AhFarangJa said:

I think that it all depends on the method used. Generally the best way to smoke meat is low and slow.

I tell my missus that all the time.... 

I tried smoking bacon once. It made the papers soggy. Must have been wet cured. ????????????

Edited August 24, 20223 yr by youreavinalaff