Glowing charcoal is placed in a small katori, or bowl, cooked meats are placed around this. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. This smoking adds a delicate flavour to the prepared meats.

the act of smoking tobacco or other substances; "he went outside for a smoke"; "smoking stinks"

Wildfires caused by smokers from matches, lighters, tobacco, or other smoking material.

a process of curing fish by which it is placed into a smoker that slowly burns wood chips.

Smoking techniques can be used to impart flavor and/or cook foods on the grill. The smoke can be purely a flavor enhancer, with another heat source used to cook the food, or you can cook the foods with the smoking fire as the primary heat source. Smoking can be done with our traditional, side-mounted smoker box or with a smoking tray. Learn more about smoking in our techniques section.

The primary purpose in smoking meat is to assist in preservation, development of flavor, and production of a desirable color in the sausage. One of the most important effects of smoke are its bactericidal and bacteriostatic properties as well as assisting in drying and removing moisture from the surface of the meat. The chemical reactions that occur during smoking to preserve meats are beyond the scope of this introduction. For readers requiring detailed explanation, they are directed to research the “Maillard reaction” at their local library. Two general methods of smoking are used in sausage production: “hot” smoking and “cold” smoking.

Outdoor cooking technique achieved in a special "smoker" or in a covered grill; food is cooked very slowly in a low-heat atmosphere, with the addition of water vapor and wood smoke. Source: Charla L. Draper - Dash of Soul

Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as Scotch whisky,McGee p. 767: "Malt whiskies from Scotland's west coast have a unique, smoky flavor that comes from the use of peat fire for drying the malt." Rauchbier, and lapsang souchong tea are also smoked.