What You Need to Know
Pyrolysis of lignocellulosic material generates phenolic compounds (guaiacol, syringol) and carbonyls that penetrate food surfaces. Surface adsorption occurs faster than with traditional wood chunks due to increased surface area.
Enables precise smoke application for delicate proteins and quick-service dishes where traditional smoking is impractical.
Key Parameters
Temperature
80°C
50°C - 120°C
Time
1 hour
30 minutes - 2 hours
Equipment
Smoker boxWood chipsMeat thermometer
Steps
- 1.
Gravlax (Sweden): Surface sterilization while adding juniper notes
- 2.
Sawdust-seared scallops (Modernist cuisine): Instant crust formation with smoke infusion
The Science
Primary Reaction
Maillard Reaction