Smoked food appearance is an interaction between smoke and water vapor. For a more intense smoked appearance with your meat and sausage products, increase the humidity in the smoking chamber.
If the smoked aroma is too pronounced, increase the humidity and shorten the smoking time.
For less smoked color, and more intense smoked aroma, decrease the humidity in the smoking chamber.
If smoke spots appear on sausage products, extend the drying phase.
Increased humidity in the smoking chamber leads to decreased smoked aroma.
Decreased humidity in the smoking chamber leads to less color.
If the temperature increases in the smoking device, the air intake must be decreased.
If there are wooden fibers in the smoking chips, position these and then burn off the smoke that is already in the smoking device. More smoking chips will be required.
Long splinters in the meat smoking wood chips can lead to burnout in the smoking device.
