The modern smoking of food method evolved from a preservation process. Much earlier than refrigerators and chemical preservatives, smoking of food has been used to extend the shelf life of foods, especially meat.
Nowadays, when it comes to grilling, smoking has to do with taste and texture, not so much that foods last longer. Smoking adds flavor, softens, and transforms some of the worst cuts of meat into an excellent meal.
When we consider smoked meat, we first think of smoked fish, bacon, or ham. But in the world of traditional barbecue, smoking is something else.
On the grill, smoking is food in a "slow and low" manner; it requires specialized equipment (or a charcoal grill) and lasts one hour to ten hours or more.
Aside its health benefits
, smoking is much more of an art than science, it takes a lot of time and patience, and it's very different from putting a piece of meat on the grill. These are some of the things to consider when smoking