For Food Smokers based in Guildford specialize in a wide range of food smoking products are please to announce an exciting new cold smoking product
Most people we speak to confuse hot and cold smoking, so a quick explanation might help. Hot smoking basically is indirect barbecuing with extra smoke produced from woods chips either put on the fire or in a metal container, this produces a steady stream of smoke which permeates the outer parts of your meat giving it a lovely flavour. Cold smoking is mainly a curing process and it normally done on an industrial scale - smoked salmon is the best example. The salmon is salted and then place on racks in a large wooden house with a constant stream of cold smoke, this cures and flavours the fish. It is best to cold smoke in winter as summer temperatures are too warm - these higher temperatures will upset the cold smoking process. Cold smoke can also be used to flavour bacon, cheese, sausages and fish. There are many cold smoking products out there, but they are expensive and require electricity to work. They also tend to use compressed wood dust in the form of disks which are then feed by a hopper system, these wood dust disks are expensive. The trouble is most people want to cold smoke meat, fish, cheese etc. just enough for their own consumption and this is has been what has motivated the development of our new cold smoke generator. The cold smoke generator will burn without intervention for up to 10 hours on one load of wood granules and can be used in any container with a lid - this could be a metal box, metal dustbin or a BBQ with a lid. Although simple in design it has taken almost a year to perfect. The cold smoke generator will appeal to chefs, butchers, fishermen and anyone who loves the taste and smell of smoke food. They will be ready to purchase before Christmas and will make an ideal gift.