Method and apparatus for smoking food products

1. A method of smoking food products comprising:

providing a food product for smoking;

determining a desirable range of pH levels for the food product to achieve as a result of smoking;

smoking the food product in a smoking apparatus;

testing the pH level of the food product after it has been smoked in the smoking apparatus;

comparing the tested pH level to the desired range of pH levels;

in response to determining that the tested pH level falls outside of the desirable range of pH levels, adjusting at least one parameter of the smoking apparatus to increase or decrease an amount of smoke received by the food product.

2. The method of claim 1 , wherein adjusting at least one parameter of the smoking apparatus includes varying an amount of smoke delivered, via a smoke generator, to a smoking area of the smoking apparatus.

3. The method of claim 1 , further including detecting the amount of smoke received by the food product by measuring the opacity of air in the smoking area.

4. The method of claim 1 , wherein adjusting at least one parameter of the smoking apparatus includes varying a speed of a conveyer of the smoking apparatus.

5. The method of claim 1 , wherein adjusting at least one parameter of the smoking apparatus includes varying the humidity within the smoking apparatus.

6. The method of claim 1 , wherein the food product is onion, wherein the onion has an initial pH from about 5.4 to about 5.8, wherein the desirable range of pH levels for the onion to achieve as a result of smoking is from about 4.29 to about 4.46.

7. The method of claim 6 , wherein the desirable range of pH levels for the onion to achieve as a result of smoking is about 4.36.

8. The method of claim 1 , further detecting the amount of smoke received by the food product by measuring an amount of smoke adjacent to a surface of a conveyor of the smoking apparatus on which the food product is conveyed.

9. A method of smoking food products, the method comprising:

determining a desired smoke intensity level for a food product type, wherein the food product type is at least one member of a group consisting of: onion, potato, sweet potato, pepper, asparagus and green bean;

determining a desirable range of pH levels to be achieved as a result of smoking, wherein the desirable range corresponds to the desired smoke intensity level for the food product type;

conveying a product stream having the product type through a smoking apparatus;

testing the pH of the product stream after it has been smoked;

receiving a result of the testing on a computer controlled feedback device that is in communication with the smoking apparatus; and

in response to determining that the tested pH of the food product stream falls outside of the desirable range of pH levels, causing the computer controlled feedback device to vary at least one parameter of the smoking apparatus to increase or decrease an amount of smoke received by the food product stream.

10. The method of claim 9 , wherein causing the computer controlled feedback device to vary at least one parameter of the smoking apparatus includes causing the computer controlled feedback device to vary an amount of smoke delivered, via a smoke generator, to a smoking area of the smoking apparatus.

11. The method of claim 10 , wherein causing the computer controlled feedback device to vary at least one parameter of the smoking apparatus includes causing the computer controlled feedback device to vary an air intake and an air exhaust.

12. The method of claim 9 , wherein causing the computer controlled feedback device to vary at least one parameter of the smoking apparatus includes causing the computer controlled feedback device to vary a speed of a conveyer of the smoking apparatus.

13. The method of claim 9 , wherein causing the computer controlled feedback device to vary at least one parameter of the smoking apparatus includes causing the computer controlled feedback device to vary the humidity within the smoking apparatus.

14. The method of claim 9 , wherein the desirable range of pH levels to be achieved as a result of smoking is from about 4.29 to about 4.46.

15. The method of claim 14 , wherein the desirable range of pH levels to be achieved as a result of smoking is about 4.36.

16. A method of smoking food products, the method comprising:

determining a desirable range of pH levels to be achieved as a result of smoking, wherein the desirable range corresponds to a desired smoke intensity level for a food product type;

testing a pH of a food product having the food product type after it has been smoked;

in response to determining that the tested pH of the food product falls within the desirable range of pH levels, causing a computer controlled feedback device to maintain at least one parameter of the smoking apparatus to maintain an amount of smoke received by the food product.

17. The method of claim 16 , wherein causing the computer controlled feedback device to maintain at least one parameter of the smoking apparatus includes causing the computer controlled feedback device to maintain an amount of smoke delivered, via a smoke generator, to a smoking area of the smoking apparatus.

18. The method of claim 16 , wherein causing the computer controlled feedback device to maintain at least one parameter of the smoking apparatus includes causing the computer controlled feedback device to maintain a speed of a conveyer of the smoking apparatus.

19. The method of claim 16 , wherein causing the computer controlled feedback device to maintain at least one parameter of the smoking apparatus includes causing the computer controlled feedback device to maintain the humidity within the smoking apparatus.

20. The method of claim 16 , wherein the desirable range of pH levels to be achieved as a result of smoking is from about 4.29 to about 4.46.