You’re absolutely correct. Smoking as a cooking technique has a long history, but modern chefs have indeed embraced it with new technology and innovative approaches. Smoking is a method of flavoring and preserving food by exposing it to smoke from burning or smoldering wood or other combustible materials. Here’s how modern chefs have reimagined and elevated this traditional technique:
Controlled Smoking: Modern chefs use advanced equipment like electric and pellet smokers, which allow for precise control of temperature and smoke levels. This control ensures consistency and reliability in the smoking process.
Variety of Woods: Chefs have access to a wide variety of wood chips and pellets, each with its unique flavor profile. This allows them to experiment with different types of wood to impart specific flavors to the smoked food. Common woods used include hickory, mesquite, applewood, and cherry.