#afumare

• Smoke — To expose an object, a space, or a food item to the direct action of smoke in order to preserve, flavor, disinfect, or blacken it; to overcook a dish, giving it an unpleasant burnt taste due to a lack of water or excessive heat. In an apicultural sense, it describes the act of calming bees using a special device that emits smoke.
• Smoking — The act of smoking and its result; an industrial or traditional operation through which food products (meat, fish, cheeses) are subjected to the action of smoke for drying, antiseptic preservation, and organoleptic improvement. It also represents the process of chemical or optical treatment of materials by depositing a thin layer of smoke compounds.
• Smokehouse — A household annex, specially designed room, or technical construction of variable dimensions in which smoke is produced in a controlled manner for preserving and flavoring food products (meat, fish, cheeses). It functions through the smoldering combustion of sawdust or hardwood, ensuring a homogeneous distribution of the smoke's antiseptic agents.