Smoking Food: Wood you know what matters?
Smoking food is an art, a skill, a talent which, once done properly, gives you a dish infused with notes of Hickory, Mesquite or maybe even pine. What research has shown, however, is that when exposed to high temperatures, wood produces substances known as polycyclic aromatic hydrocarbons (PAH’s) which have been linked to cancer. Let’s talk about it.
Does the type of wood matter?
Different species of wood have been shown to produce different amounts of PAH’s. One study found that Apple, Oak, and Walnut wood produced less PAH’s than Plum, Alder, and Beech woods when compared. Now, before you jump ship and boycott Plum, Alder and Beech wood, let me clarify this: time and temperature were more important controls for limiting the amount of PAH’s produced. In particular, smoking at lower temperatures (between 15°C – 50°C) for shorter periods of time.
What does this mean? These materials can still be used and are safe to consume once you control the time and temperature.
When possible, for foods that need longer cooking times, pre-cook by boiling/steaming to reduce your smoking time. And to note, this article considered only six(6) types of wood. There are so many varieties that behave differently, so do your research to learn more about those that weren’t mentioned.
Is smoked food unsafe?
While it is impossible to completely prevent these substances from forming, food safety agencies have established safe limits for the amount of PAH’s present in food so that it poses minimal risk to health for the general population. But, as with most things in life, the safety of a food for your health is based on YOUR HEALTH. Your personal risk factors and history will give a better indication of whether or not something is suitable for you.
Conclusion
Every species of wood behaves differently when exposed to high temperatures. To control this, it is best to reduce smoking time by pre-cooking food when possible and opting for low temperatures (between 15°C – 50°C).
References
Featured photographs:
Photo by Vidal Balielo Jr.: https://www.pexels.com/photo/various-fruits-and-meats-being-barbecued-12688929/
Photo by Max Mishin: https://www.pexels.com/photo/close-up-of-roasted-prawns-with-fish-and-corn-10250383/