Why Do We Smoke Our Meats?

As a fan of barbecue, you’ve most likely had a lot of different smoked meats. From pork and beef to fish and sausages, smoke is a great way to add strong and tantalizing flavors to any piece of meat. Humans have been smoking meat for ages and the practice still goes on today.

The origin of smoking our meats goes back thousands of years to the time when humans started cooking food. The early humans discovered that smoking, as well as salting, our meat was a great way to preserve meat. When a person would kill a large animal, they could smoke and salt the meat, allowing them to make the meat last longer than a day.

Nowadays, we have refrigerators, but we still use smoke in our cooking. Some people say that the enjoyment of smoky meat is in our genes, while others note that it’s a complicated flavor that, when integrated into a unique dish, can be very sophisticated. People not only use wood to smoke their meats – you can use pine needles, lemon peels, teal leaves, and more to make unique flavors.

When you want to start cooking with smoke, you can choose the stainless steel smoker box from DiamondKingSmoker. With this simple box, you’ll be able to make exciting and complex meat dishes.