Meats and meat products can be successfully
smoked in very simple devices (e. g., in a
barrel inverted over a pile of smoldering
sawdust, fi tted with supports for spits, rods,
or wire mesh, and outlets for the spent
smoke). Here, as well as in smoking ovens,
but also in kilns or tunnels supplied with
smoke from generators, the quality of the
products is affected by the duration of the
process, the properties of the smoke, and
the conditions of heat and mass transfer. The
same factors are also important in smokehouses
equipped with atomizers of liquid
smoke preparations. Additionally, in smoking
and steaming chambers, the parameters of
the heating steam have to be considered, as
do the effects of the high - voltage electrostatic
fi eld in electrostatic smoking units.