─ OUR METHODOLOGY
Low-temperature cooking isn’t a trend: it’s science applied to the meat product. Here we explain why time and temperature change everything.
─ OUR DNA
our cooking.
At Smokers, we believe the best meat is the one that respects the rhythms of nature and fire. We specialise in treating selected cuts through artisan smoking and low-temperature cooking.
In a world where everything moves too fast, we slow down. It’s not a stylistic pose: it’s the necessary condition to achieve the result we’re after.
─ THREE NON-NEGOTIABLE PILLARS
Marinating
We marinate every piece for hours with our exclusive selection of high-quality herbs and spices.
Real Smoke
Selected fine woods that bring authentic smoky nuances. No chemical additives, no artificial flavourings. Full stop.
Low Temperature ≤75°C
We cook for hours so the collagen turns into a silky, melting texture, preserving the full nutritional richness.
─ THE SCIENCE BEHIND IT
changes everything.
Collagen → Gelatin
Cuts with a lot of connective tissue (brisket, shoulder, ribs) contain a great deal of collagen. Above 90°C, the proteins contract and squeeze out the water, resulting in tough, dry meat. At ≤75°C for long enough, the collagen slowly hydrolyses until it turns into soluble gelatin: the melting tenderness we’re looking for.
Later Maillard reaction on the bark in the client’s kitchen
The outer crust (bark) forms through the Maillard reaction between amino acids and reducing sugars in the presence of smoke. This reaction, which occurs at the surface between 120–180°C, creates hundreds of aromatic compounds that give the bark its dark colour, crisp texture and characteristic depth of flavour.
Smoke Penetration
The smoke’s phenolic compounds (guaiacol, syringol) penetrate the first layers of the meat, creating the characteristic pink smoke ring. These compounds act as natural antioxidants, contributing to both flavour and preservation. The chosen wood defines the final aromatic profile.
Consistency and Reproducibility
Unlike traditional high-temperature cooking, low temperature allows very precise control of the result. The temperature window is wide and forgiving: between 65°C and 75°C, the final product is always consistent. This is key for food service: the chef knows exactly what they’ll receive every week, with no variability.
─ THE STEP-BY-STEP PROCESS
your client’s table.
DAY 0 — INTAKE
Product intake and selection
We receive and select the product under strict quality controls to ensure freshness, texture and uniformity in every piece.
DAY 1 — 0H TO 12H
Slow marinating
The product is marinated under refrigeration for 12 hours with a balanced combination of selected spices and seasonings. This allows a deep penetration of flavours and a more tender, juicy texture.
DAY 2 — 12H TO 16H
Cold smoking
After marinating, the product undergoes cold smoking with fine woods for 4 hours. This technique brings elegant aromatic nuances and a distinctive taste profile without altering the meat’s natural texture.
DAY 2 — 16H TO 24H
Low-temperature cooking
It is cooked slowly at a stabilised temperature of ≤75°C for 8 hours. The collagen begins its transformation into gelatin. The surface gradually dehydrates and gains texture. This controlled cooking preserves succulence, enhances flavour and ensures a silky, even texture.
Continuous monitoring of internal and external temperature.
DAY 2 — 24H TO 26H
Vacuum packing and labelling
Rapid cooling in a blast chiller to ≤4ºC. Vacuum packing on a sanitised line. Labelling with production date, best-before date, allergens and traceability code. Storage in a cold room until dispatch.
─ FLAVOUR SELECTION
gives character.
Mediterranean
A selection of Mediterranean herbs for classic palates
Spicy
Selecció d’espècies orientals per paladars agossarats
─ OUR FUEL
makes the difference.
Intense smoking
Our cold-smoking process gives the meat the characteristic aromas of traditional barbecue, but without the loss of silky texture that ordinary barbecues cause.
─ THERMAL CONTROL
one perfect result.
PHASE 1 · 0H
A gradual temperature rise until reaching the exact temperature to begin low-temperature cooking.
PHASE 2 · 0H-7H
Temperature stabilised at ≤75°C. Collagen transformation. Perfect cooking of the meat prepared with the earlier marinade. Zone of maximum control.
PHASE 3 · 7H-10H
Reaching the target internal temperature. Removal and resting. Redistribution of juices. Rapid cooling in a blast chiller.
Want to see the technique in action?
Get in touch to arrange a visit to the workshop