Coldsmoking Digital Cookery School

A delicious treat for friends and family to enjoy. Hurry though, they don't last too long!! Here's a link to the video https://youtu.be/70LdPqeDvjo This has to be one of the tastiest, simplest and pleasing smoking projects out there. Hot Smoked Nuts. I'm using an inexpensive brand of mixed nuts from the supermarket (Lidl) costing 78 pence for 200g here but the results are anything but inexpensive.      The taste from the blend of natural Oak smoke, sweetness from the honey and salt, coupled with the complexity of roasted nuts will blow your socks off (if you're wearing socks that is).    Here i', using a stovetop smoker from Camerons. these are really useful pieces of kit and are suitable for electric, gas and induction stoves. Disheasher safe and altogether a great piece of kit to have in the kitchen cupboard I'm using a fine oak chip here but you can of course use any variety of hard or fruit wood if you have it to hand. We do sell this wood on our website ...

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...

I specialise in creating smoked Salmon and smoked Cheese in my own smoke houses. I've been doing this for years and really enjoy passing this wonderful skill onto people who share my interest in food. I regularly host food smoking courses and currently have my summer dates up on the website. In addition to my own courses I also host food smoking courses for other high end cookery schools around the country. Why not join me on one of my summer dates. My courses start at 10am and run through to 4pm. There's lots of tasting and discussion on the different foods one can smoke and we spend a little time sampling various smoke aromas. We include lunch which is usually homemade soup in winter spring and autumn and salads throughout the summer. Delegates on the course can take photos and notes and go away with a 27 page guide on smoking food at home.  It's interesting to see people's surprise when they find out just how little smoke you need to influence the flavour of th...