Coldsmoking Digital Cookery School

Wood is wood isnt it??  well, in a way yes, but the way wood behaves when it burns largely depends on the size of the pieces. There are a few other factors which influence the way the wood behaves when it's burning like the moisture content and the species of wood. I'll cover these other factors in another blog post. Wood burns when it is heated beyond a point known as the fire point which is normally around 300 celcius. However this can change depending on the size of the pieces and moisture content. When wood is in a fine dust form it can be explosive and there are examples of wood mills exploding due to the dust being ignited by a spark resulting in a dust explosion . Now, were not looking to put our smoked food into orbit but it's nice to know that we are dealing with something that has a lot of stored energy which we can employed to flavour and enhance our food. The only time we really need to take account of the form the wood takes is when we want it t...

Well, What can I say. I know it's winter and it's pretty colt outside one could be excused for being a little soft for not wanting to go outside in all weathers. Bring on The Smoking Gun from Polyscience and hey presto you're smoking food indoors. This small Gun allows the budding food smoker the luxuary of smoking small quantities of fish, cheese and nuts indoors. The gun comes with two tubs of dust. Apple and Hickory. They are a little small and the refills are a little pricey but this hand held, battery operated smoker produces enough smoke to give a light smokey touch to many dishes. The Gun comes with handy rubber tube which allows your smoke to be directed into a cling filmed bowl or container so you don't upset the smoke alarm fairy. Batteries are included in the package and it only takes 2 minutes to set up. If you're a real foodi and you like your kitchen gadjets then this is for you. If on the other hand you are a food smoking purist then this is not goi...