FOOD SMOKING

Home smoking is growing in popularity - just imagine smoking your own Herring - nothing beats a good kipper!

It's NOT difficult, sure you have to have some basic knowledge, but my Smoker comes with full setting-up instructions and some simple 'getting started' tips and recipes.

The internet is a great source of information on home smoking with many forums available where folk share their experiences. The world renowned 'Bradley' company also have a wealth of information on smoking, recipes and much more, they are also the manufacturer of the smoke generator I use with my smoker and where you can get further supplies of bisquettes.

Log on to - http://www.bradleysmoker.co.uk

Download a PDF for additional smoke box - use when cold smoking in high ambient temperatures.

.... back


Designs may vary.


Whisky barrel food smoker at start-up - smoke is beginning to appear through the top vent, once this happens you can start your 'smoke'.
This is the amount of smoke that is generated. Once a 'smoke' has started, opening of the door should be kept to a minimum - only open to check the food and that the bisquettes are being extinguished.
The smoke generator - showing
an ejected bisquette in the dousing tray.

HOME - BARREL to PRODUCT - CHAIRS - TABLES - MISCELLANEOUS - CONTACT

All images and designs are copyright © dg-a 2008. All rights reserved