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Food curing
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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
Food curing Is a company run by two cooks who specialise in food smoking and outdoor cooking. H & K was set up by cooks for cooks, offering the best in barbecue smokers, food smokers and barbecues. Knowing about outdoor cooking, our products are those which we know will produce fantastic results in hot smoking, cold smoking and barbecuing.With considerable past experience in professional catering we have now turned our skills into selling the products which we trust will enable you to produce the most succulent of smoked foods and hassle free barbecuesThis 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.
H & K barbecue smokers, food smokers and barbecues H & K offers the best in barbecue 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, cold smoking 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. Our products offer the opportunity to hot or cold smoke, using your choice of aromatic hardwood, with either of our ranges.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’.
The Water Smoker And Offset Smoker Barbeque 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. Cold smoking 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?
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.
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