Perhaps there are still those who do not know that the pleasant aroma given off by the use of the smoker, comes from the different quality of sawdust that must necessarily be placed inside.
In fact, it is necessary to place the appropriate amount of sawdust in the space provided, which is made from pure wood with low resin content and free of traces of varnish or paint. In this case, the packed sawdust is beech.
Whatever the nature of the sawdust, it gives off a pleasant aroma when burned and has an antibiotic effect, which, through combustion, releases its substances, imparting aroma, taste and thus preserving the food to which it binds from decay.
Smoking exposes foods to the vapors produced by the burning of aromatic woods and in doing so flavors foods and drinks exposed to the work of the smoker. Drinks will turn out spicy and foods will acquire a distinct flavor-in either case, the aroma of smoked beech will be the first to catch your guests when they are about to taste them.
REMEMBER: To use the smoker properly, you need not just sawdust, but the right related tools and especially the specific techniques to use them.
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