Have you ever indulged in the yumminess of a Montreal smoked meat sandwich? The smoky flavour of the beef lingers, delighting your taste buds, and leaving you wanting more.
Smoking the meat is what gives it that distinct flavour; it also helps the meat to last longer. Smoking is the process of flavouring, browning, cooking, or preserving food by exposing it to the smoke from burning materials, most often wood. The list of woods used to smoke food includes, but is not limited to, alder, hickory, mesquite, oak, pecan, maple, and fruit-tree woods, such as apple and cherry.
There are lots of foods that you can smoke, from meats and fish, to cheeses, vegetables, whiskey and beer, and even spices. But meats and fish are the most commonly smoked foods.