Cooking Fandom

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The motor and the combustion fan regulate the temperature of the smoker by feeding it extra pellets and increasing airflow within the auger. Above the auger is a heat protect to disperse the direct warmth before it reaches the heat field to allow the wooden smoke to maintain the warmth box at an even temperature throughout. Phenol and different phenolic compounds in wood smoke are both antioxidants, which slow rancidification of animal fat, and antimicrobials, which sluggish bacterial growth. Other antimicrobials in wooden smoke include formaldehyde, acetic acid, and different organic acids, which give wooden smoke a low pH—about 2.5. Some of these compounds are toxic to people as nicely, and should have health effects in the quantities found in cooking applications.