Food smokers, as the name suggests, are the high temperature cooking appliances for ‘smoking’ various types of foods and dishes. You can smoke salmon and other fish, meats such as pork and chicken, cheeses and even nuts. This will add that extra flavour to your food which makes all the difference.
Hot Smoking vs Cold Smoking
Smoking can be either done hot or cold. Hot smoking cooks the food first and then subsequently smokes it for added flavour.
The foods you can hot smoke include:
- Pork (ribs or loin)
Whereas cold smoking can preserve the food while smoking it, when done for an extended period of time (anywhere between 1-30 days) at temperatures below 30oC.
The foods you can cold smoke include:
- Dry cured salami
- Vegetables (garlic, potatoes)
Vitcas offers a wide range of products to aid you in making your very own smoker for your garden, whether you are opting for the standard brick smoker or one of the other DIY smokers in our article. If you are gfoing for the traditional brick smoker, all you need is some fire bricks and outdoor oven cement to get started. We also have a range of decorative fire bricks- coloured and L-shaped to suit your preferences.