What role does smoke play in barbecue cooking?

In barbecue cooking, smoke plays a crucial role primarily in imparting flavor and aiding in the cooking process. When wood or charcoal is burned, it releases aromatic compounds that contribute complex flavors to the meat, enhancing its overall taste profile. This addition of smoke creates a delightful depth that cannot be achieved with direct heat alone.

Moreover, smoke also aids in the cooking process by providing a slow and even heat to the meat, promoting a thorough cooking experience. The smoke particles penetrate the surface of the meat, creating a beautiful smoky crust while keeping the inside moist and tender. This combination of flavor infusion and cooking aid is central to the traditional barbecue experience, making it distinct from other cooking methods.

While smoke has effects such as the formation of a crust, it is not primarily known for cooling the meat, tenderizing it in a direct sense, or for creating a protective coating in the way that some cooking methods do.