Food smoking                                               Food smoking, What is the secret? 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. Your food can either be eaten straightaway hot, or preserved, and eaten cold later. This model is optimally a ‘hot’ smoker, although removing the water pan and covering charcoal embers with moist sawdust, to create a long slow smoulder, you can achieve the perfect cold smoke. Steamer - If you do not place any flavouring wood chips on the charcoal fire, your smoker becomes the perfect airtight steamer. Roaster - If you remove the water pan, and thus the moist heat, your smoker transforms for roasting and baking. Barbequing/Grilling - This time, remove the airtight lid and substitute the water pan for charcoal pan, to create a large double grill barbeque. 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 cold smoking and barbecuing efficient and distinct cooking processes. Smoking - This can be either hot or cold smoking, in the airtight chamber. For cold smoking, light your fire in the offset box and let it die down, then smother the charcoal embers with your choice of damp hardwood sawdust and close down the air vents. For hot smoking, just place your wood chips on the charcoal, as you produce enough heat to simultaneously cook your food. Barbecuing - To barbeque, just light your charcoal fire underneath the food and regulate the air as you wish, either with the lid or vents. ‘Designed by cooks for the ultimate in healthy living’.