What You Need to Know
Wood pyrolysis at 15-25°C generates guaiacol, syringol, and formaldehyde which penetrate meat tissues through diffusion and adsorption, while surface dehydration concentrates proteins.
Pre-grilling cold smoking adds smoky complexity to Korean BBQ cuts like galbi without altering texture, allowing subsequent Maillard reactions to build contrasting flavor strata.
Key Parameters
Temperature
20°C
15°C - 25°C
Time
6-12 hours
2 hours - 48 hours
Equipment
Offset smoke generatorAlder or oak sawdustHygrometerMeat hooks with stainless steel S-hooks
Steps
- 1.
Seokhwa-gui (Gangwon Province): Pre-smoking enhances the minerality of aged hanwoo beef
The Science
Primary Reaction
Pyrolysis of lignin/cellulose