page_title: Smoking (cooking)
section_title: List of smoked foods and beverages
hierarchical_section_title: Smoking (cooking) / List of smoked foods and beverages
caption_attribution_description: Smoked Gruyère cheese
context_page_description: Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and lapsang souchong tea are often smoked.
  In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok.
  Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native manuka is commonly used for hot smoking fish. In Iceland, dried sheep dung is used to cold-smoke fish, lamb, mutton and whale.
  Historically, farms in the Western world included a small building termed the "smokehouse", where meats could be smoked and stored.
context_section_description: Some of the more common smoked foods and beverages include:
  Beverages
  Lapsang souchong tea leaves are smoked and dried over pine or cedar fires
  Malt beverages
  The malt used to make whisky
  Rauchbier (smoked beer)
  Fruit and vegetables
  Capsicums: chipotles (smoked, ripe jalapeños), paprika
  Prunes (dried plums) can be smoked while drying
  Wumei are smoked plum fruits
  Iburi-gakko are a smoked daikon pickle from Akita Prefecture, Japan
  Meat, fish, and cheese
  Beef
  Pastrami (pickled, spiced and smoked beef brisket)
  Pork
  Bacon
  Ham
  Bakkwa
  Turkey
  Sausage
  Salami
  Jerky
  Fish
  Eel popular in eastern/northern Europe
  Traditional Grimsby smoked fish (cod and haddock)
  Haddock and Arbroath Smokies (haddock)
  Buckling, kippers and bloater (herring)
  Salmon
  Mackerel
  Bivalves including oysters and mussels.
  Egg (eggs and fish eggs)
  Cheese
  Gouda
  Gruyère
  Other proteins
  Nuts
  Tofu
  Spices
  Paprika
  Salt
caption: Smoked Gruyère cheese
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