An oven for food use comprising a cooking chamber, at least one variable-speed electric fan, the rotation of which is controlled by an electric motor, and a device for smoking and/or flavoring foodstuffs, the device comprising at least one container capable of being placed inside the cooking chamber and able to contain substances suitable for generating smoke for smoking and/or vapors for flavoring as well as a heat source provided for transferring heat to said substances for the purpose of smoking and/or flavoring the foodstuffs. The heat source comprises at least one electrical resistance element provided inside the cooking chamber, which element is part of the electrical circuit supplying the motor of the electric fan and is provided so as to be selectively connected to or disconnected from the electrical circuit in order to vary the speed of the fan after power is supplied to the resistance element.

A vertical electric cooker and smoker having lower air intake vents and upper exhaust vents which together create a more balanced flow and distribution of smoke and reduce the operating pressure of the system to allow a much larger load of wood chips to be used without refilling. A smoke box is also provided for holding and properly combusting the larger quantity of wood chips in an oxygen deficient environment. The smoke box has a false bottom and discharges the smoke through a circuitous exhaust flow path. Also, the electric heating elements of the cooking and smoking apparatus are contained in an assembly which provides an air gap beneath the smoker box and also shields the smoker box to prevent the wood chips in the smoker box from becoming overheated.

A method for producing a smoking material includes: molding lees generated in a production process of a fermented food product into particles having an average particle size of 0.5 to 1.5 mm; placing the molded particles on a drying unit to have a thickness of 20 mm or less; and drying the particles placed on the drying unit to have a mass of 86% by mass or less of the mass before drying.

A method for producing a smoking material includes: molding lees generated in a production process of a fermented food product into particles having an average particle size of 0.5 to 1.5 mm; placing the molded particles on a drying unit to have a thickness of 20 mm or less; and drying the particles placed on the drying unit to have a mass of 86% by mass or less of the mass before drying.