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Food Smoker


Food Smoker

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Product Description


Smoking food for preserving and flavouring has been a central part of human civilization for thousands of years. Starving sucks so food preservation got people through long, cold European winters for survival. And it tastes good.
Unlike hunter gathering each day, food preservation skills meant food could be carried on board ships. This allowed long, independent sea journeys to be undertaken for the first time such as voyages done by the Vikings who sailed from Iceland to as far as Northern Africa.
Smoking produces amazing food flavours, depending on the wood and herbs chosen for the Food Smoker. Smoking your own food provides outstanding culinary flavours that cannot be bought at a supermarket.
Hunters can smoke and preserve free-range meat they caught themselves.

Savoury foods for smoking

Add value to beef, sheep, pork, goat, rabbit, venison, hams, bacon, beef jerky, poultry, eel, fish, salami, liverwurst, cheese and some vegetables.

Mineral-rich Himalayan Crystal Salt can be smoked and placed into a salt grinder for unique flavouring of food. Kept dry, this salt lasts for decades.

Round Food Smoker:  21 x 19 x 4.5 cm
Square Food Smoker: 19 x 15 x4.0 cm
Smoking makes food uniquely delicious.

◆Cook and preserve great food for the family the traditional way.

◆ Durable and portable: the small size the smoker does not take up excessive room on grill grates and is easy to remove.

◆ Slow roasting: add a flavorful smoke taste to grilled meat and vegetables. Produce smoke for up to seven hours during cold or hot smoking of meat, fish, cheese, and more.
Length of smoke times vary according to the type and quantity of sawdust added and the thickness of the food being smoked.

The Food Smoker package includes the metal wood smoker, a tea candle to ignite the sawdust so that the burn catches on and instruction manual with a recipe for cold smoked salmon with whiskey.

Fill and level the Food Smoker with dry sawdust from redgum, fruit trees or other hardwoods. Never use treated pine – it has toxic man-made chemicals and preservatives added. Do not use wood chips in this smoker. Use the tea light candle provided at the start of the sawdust channel to fire up the sawdust for the first 15 minutes so that the sawdust then catches on and slowly burns its way around the channels in the Food Smoker.
Favourite woody herbs can be added such as rosemary, thyme, juniper berries, pepper corns. Dry and then crush them in a mortar and pestle and mix with the sawdust.

Sawdust can be dried in a microwave before use in the Food Smoker if needed.
Place the food smoker inside a BBQ or other container with a pull-down or closeable lid to retain the smoke inside.

For cold smoking, place the Food Smoker under the food on a rack and do not light a separate fire.
For hot smoking, place the Food Smoker on a BBQ rack above the coals.
Open the lid every hour or so to let oxygen in to keep the sawdust burning going and to check on food.

Use a meat thermometer for hot smoking in the thickest part of the meat to ensure it comes up to temperature to kill bacteria for safe preserving.

Some cultures (French provincial villages) first cover their hams in cold wood ash from the fireplace before smoking.

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