If the product turns out too dark and bitter, you may have used wood that is too moist. The wetter the firewood, the more it will smolder or smoke, and the darker the product will be.
RECOMMENDED SMOKING TEMPERATURES
Cold smoking:
- Fish: 20–25 °C
- Meat: 15–25 °C
- Cheese: 10–20 °C
- Vegetables: 15–25 °C
Hot smoking:
- Fish: 60–80 °C
- Meat: 70–110 °C
- Cheese: 40–50 °C
- Vegetables: 50–70 °C
