Meat is smoked to produce a desirable color, flavor and aroma.
Of the more than 390 individual chemical compounds that have been detected in wood smoke, over 70 of these compounds have been found in smoked foods. The type of wood used to generate smoke, the moisture content of the wood, and the temperature and method of producing smoke all influence what type of compounds will be generated from smoke. To smoke meat at home, many people use a relatively inexpensive barrel type smoker. If the unit is not electric or gas fired, hot coals can be used to produce heat. Smoke may be generated using a variety of fuels including cord wood, corn cobs, wood shavings or sawdust, or may be applied in the form of liquid smoke.