Choose smoking wood, compare hot and cold smoking equipment, and learn practical techniques for fish, meat and cheese.
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Understand cold-smoking equipment and the safety limits before preparing salmon at home. Cold smoke does not cook fish, and this overview is not a validated curing recipe.
Hot-smoke mackerel, salmon or trout at home with a stovetop smoker or barbecue: preparation, wood choice, temperature and a simple doneness check.
Turn a gas or charcoal barbecue into a simple smoker: where to place the box, how many chips to use and how to get clean smoke without soaking everything.
A practical guide to filling, lighting and positioning a cold smoke generator, keeping it alight and controlling temperature for cheese, salmon and bacon.
Cold-smoking cheese needs controlled handling, suitable equipment and refrigeration. Smoke is a flavouring step, not a reason to extend the cheese's use-by date.
Dust smoulders cold; chips need heat. The one-rule answer to the most common smoking-wood mix-up, with a side-by-side table and what to buy for each method.
Gift sets, wood chip packs and complete smoking kits for the food smoker in your life - honest picks by budget, from a Cornish smoking-wood shop.
Use food-centre temperature and holding time to check hot-smoked food. Cooking time varies by food and equipment; this guide does not provide raw-fish curing times or cold-smoking storage periods.
Apple for fish, hickory for red meat, cherry in between - which smoking wood chips to buy, fine vs coarse grades, and when dust beats chips.
Hot smoking cooks as it flavours; cold smoking flavours without cooking. Which method - and which kit - suits what you want to make.
Which Wood Chips Do I Need? Once you have decided on the flavour of wood chips to use, it is important to purchase the chips or dust that is most suitable for the type of smoker...
Hot-smoking mackerel combines cooking with smoke flavour. Use a temperature-led method suited to your equipment, keep the fish chilled during preparation, and check the centre before serving rather than relying on a ten-minute promise.
Which Smoking Oven? We supply various different smoking ovens so that we have one to fit all requirements. We have created the table below to show the differences with each of t...
Wood Flavour Guide for Home Smoking Different varieties of wood chips and dust will produce different flavours when used in a home smoking oven. It's good to experiment to see w...
Seafood BBQ Guide Forget the stereotypical BBQ with burnt sausages, burgers containing dubious ingredients and a tub of coleslaw and opt instead to barbeque fish or other seafoo...
Home smoking starts with choosing between cooking with smoke and adding smoke without cooking. Match the equipment to the method, follow a tested food-specific process and check food temperatures before serving.
