Food Smoking
Compare hot-smoking kits and compatible smoking wood. Check the heat source, fuel and cooking capacity before ordering.
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Guide, gear and practical advice
Hot smoking cooks and flavours food in one session; cold smoking adds flavour without cooking. Compare the methods first, then choose the right smoker and fuel.
By the Down The Cove editorial team in Cornwall
Shop the equipment used
A hot-smoking setup supplies heat as well as smoke. Choose equipment for the quantity you intend to cook and the place you can safely use it; a fixed smoking time is not a guarantee of cooked food.
The Complete Hot Smoking Kit lists a stainless-steel portable smoker, six 100g wood-chip bags, brining salt and guides. Its listed dimensions are 43 × 27.5 × 11cm. Burner fuel is not included and cannot be shipped with the kit. Check the supplied instructions for the permitted fuel and place of use.
If you already have a compatible gas or charcoal BBQ, compare the Deluxe BBQ Smoker Box Gift Set. It is an accessory for existing equipment, not a replacement BBQ.
Use the wood-chip range to match grade and flavour to your appliance. Our wood selection guide explains the choice.
Smoking time, smoke colour and chamber temperature alone do not establish that food is safely cooked. Follow the appliance instructions and Food Standards Agency cooking guidance; use a suitable food thermometer. Never use a BBQ, charcoal or an outdoor-only burner indoors.
See the home-smoking guide for the difference between hot and cold methods.
