Smoking is an age old process of cooking meats over a low smoky fire. It is the cooking process of barbecue. To properly smoke a piece of meat will require that you can place it in a controlled environment where the temperature holds at a relatively stable 200 to 225 degrees F. Because of the low cooking temperatures smoking will take a very long period of time. For heavy cuts of meats like beef or pork you can expect cooking times of 45 minutes to one hour per pound.
Of course the true ingredient of smoking is the smoke. A low smoldering fire made from hard, resin free, woods is required to produce the smoke that causes the smoking process. Smoke contains nitrates which start a chemical reaction in meats that enhances the flavor and breaks down connective tissues like collagen. Collagen breaks down into sugars and gelatin giving Barbecue it's naturally sweet flavor.
Also Known As: smoke cooking, barbecue, barbecue cooking