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Barbecue and cold smoking
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Contact Us
H & K
Skylarks
Tytherton Lucas
Chippenham
Wiltshire
SN15 3RJ
Mobile 07771790006
Fax: 01249 740276
Email: handk.co.uk
Website:www.handk.co.uk
Barbecue and cold smoking With the Deluxe H20 Smoker, you have the option of removing the lid and centre chamber to create the perfect compact barbecue or tabletop grill. The Offset Smoker and Barbeque This range comes with the food compartment and smoke chamber horizontally, therefore, making smoker and barbecuing efficient and distinct cooking processes.Our products offer the opportunity to hot or cold smoke, using your choice of aromatic hardwood, with either of our ranges. Examples of meats traditionally hot smoked, smoke and heat combined, are duck, chicken, pheasant, venison, or trout. smoker does not involve any significant direct heat and is used to preserve raw food having been previously brined (salted) the best example of this is smoked salmon. Smoking - This can be either hot or smoker, in the airtight chamber. For smoker, light your fire in the offset box and let it die down, then smother the charcoal embers with your choice of damp hardwood sawdust The Water Smoker The Water Smoker is a highly versatile outdoor cooker to prepare your food in the following ways. Water Smoking - This centuries old revival is the method of cooking with moist heat by placing the food over a pan of water or marinade to separate it from the direct heat of the fire inside an airtight cooking chamber. The process combines cooking, over a slow moist heat, with the simultaneous smoke flavouring of the food, as your choice of hardwood gently smoulders on the charcoal. Moisture and smoke circulate the chamber whilst meat juices drip into the pan to add to the continuously evolving marinade. This prevents your meat from ever drying out or over cooking, due to continuous basting, however relaxed you are at monitoring it. Salt and smoke are traditionally the optimum combination, however, with the water smoker it is up to you and your time constraint as to whether you brine your food prior to smoking or not.There is nothing quite like the feeling of accomplishment that comes with the satisfaction of eating your own home smoked food and the enjoyment of creating it. You can either hot or cold smoke, using your choice of aromatic hardwood, with either of our ranges. Examples of meats traditionally hot smoked, smoke and heat combined, are duck, chicken, pheasant, venison, or trout. smoker does not involve any significant direct heat and is used to preserve raw food having been previously brined (salted) the best example of this is smoked salmon. What is the secret?
H & K, food smokers and offers the best in smokers, food smokers and barbecues. Because we at H & K know about outdoor cooking, our products are those which we know will produce fantastic results in hot smoking, smoker and barbecuing. There is nothing quite like the feeling of accomplishment that comes with the satisfaction of eating your own home smoked food and the enjoyment of creating it.
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