Food Smoking

Smoking ovens, wood chips and starter kits for flavour by the coast.

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Coastal flavourWood, warmth and the coast

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Build your smoking setup

Smoking OvensCompact food smoking ovens and garden smokers for coastal cooking.Wood ChipsOak, beech, hickory and flavour woods for clean, steady smoke.Starter KitsReady-to-go smoking kits with the key tools, chips and guidance.Beginner Smoking KitsSimple kits for families and first-time smoking at home.Hot SmokingHot smoking kit for salmon, mackerel, meat, cheese and vegetables.Cold SmokingCold smoking essentials for gentle flavour and longer cures.Professional SmokingHigher-capacity kit and finishing tools for serious flavour work.

Advice from our cove to your smokehouse

Tips, recipes and techniques for choosing wood chips, smoking seafood and building better flavour every time.

Smoking guides & tips

Smoked seafood in a coastal smoker with wood chips and smoke

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Smoking your own food is one of those simple coastal pleasures that, once you've tried it, leaves you wondering why you waited. We've gathered a full home food smoking kit range here - the smokers and generators, the starter sets, the food smokers themselves - plus every grade of wood you'll need to get going. Brand new to it? Our beginner's guide to home smoking walks you through your first batch step by step, and it's the best place to start before you buy a thing.

Hot or cold? Settle that first

The range splits two ways. Hot smoking cooks and flavours at once, around 80-90C, so a mackerel fillet comes off the rack ready to eat. That side lives over on our hot smoking collection. Cold smoking stays below 30C and adds flavour without cooking, which is how smoked salmon, bacon and cheese are made. The kit and fine dust for that sit on the cold smoking page. Either way you'll need a smoker, and our guide to choosing a smoking oven helps you weigh a stovetop oven against a BBQ smoker box or a cold smoke generator. Keep the two methods straight from day one. It saves a lot of head-scratching later.

Sorting your wood from your kit

Flavour really does live in the wood, and the choice can feel daunting at first. Mild apple and alder flatter delicate fish, while hickory and mesquite bring a bolder, smokier punch for red meat - our guide on which wood chips do I need takes the guesswork out of it. When you're ready to put the kit to work, the treacle-cured salmon recipe is a lovely first project that shows what a home smoker can do. We're at the end of an email if you'd like a steer.

Frequently asked questions

What's the difference between hot and cold smoking?: Hot smoking cooks your food as it flavours it, running roughly 80-90C, so the result is ready to eat - mackerel, salmon, sausages, that sort of thing. Cold smoking stays below 30C and adds smoky flavour without cooking, which suits cheese, bacon and cured salmon. The two need different kit and different wood.
What do I need to start smoking food at home?: For hot smoking, a smoker box or stovetop smoking oven plus a bag of wood chips gets you going, and our Complete Hot Smoking Kit bundles both. For cold smoking you'll want a cold smoke generator like the ProQ, some fine wood dust, and any lidded BBQ or cabinet to hold the smoke.
Do you sell smoked food or the smoking equipment?: We sell the kit, not the smoked food. That means smokers, smoker boxes, starter kits and a wide choice of wood chips and dust in different flavours and sizes. You smoke your own fish, meat, cheese and veg, exactly how you like it, at home or on the BBQ.
Which wood chips should a beginner choose?: Mild fruit and hardwoods are the friendliest place to start. Apple, alder and oak give a gentle, sweet smoke that flatters fish and poultry without overpowering it. A variety or sampler pack lets you try several flavours before you commit to a big bag of any one wood.

Hot or cold? Settle that first

Sorting your wood from your kit

Frequently asked questions

What's the difference between hot and cold smoking?

Hot smoking cooks your food as it flavours it, running roughly 80-90C, so the result is ready to eat - mackerel, salmon, sausages, that sort of thing. Cold smoking stays below 30C and adds smoky flavour without cooking, which suits cheese, bacon and cured salmon. The two need different kit and different wood.

What do I need to start smoking food at home?

For hot smoking, a smoker box or stovetop smoking oven plus a bag of wood chips gets you going, and our Complete Hot Smoking Kit bundles both. For cold smoking you'll want a cold smoke generator like the ProQ, some fine wood dust, and any lidded BBQ or cabinet to hold the smoke.

Do you sell smoked food or the smoking equipment?

We sell the kit, not the smoked food. That means smokers, smoker boxes, starter kits and a wide choice of wood chips and dust in different flavours and sizes. You smoke your own fish, meat, cheese and veg, exactly how you like it, at home or on the BBQ.

Which wood chips should a beginner choose?

Mild fruit and hardwoods are the friendliest place to start. Apple, alder and oak give a gentle, sweet smoke that flatters fish and poultry without overpowering it. A variety or sampler pack lets you try several flavours before you commit to a big bag of any one wood.