Kitchen Essential

Hot smoking kilns Pressure smoking

The first piece of smoking equipment I had any experience with was the Abu Smokebox, which is manufactured by Abu Svangsta of Sweden, a famous firm of fishing tackle manufacturers. The Abu measures about 12 x 7 x 4 in. deep and on account of its small size, the potential is very limited. The Abu works on a different principle from other smoke units, and is said to ‘pressure smoke‘. A bed of fine sawdust is spread on its floor, and a combined drip tin and wire rack placed over the sawdust, on which is placed the food to be smoked. A small methylated spirit burner under the Abu supplies instant heat, and the sliding lid fits fairly tightly into place. Here the process differs from other smoking techniques, which allow for the free passage of smoke out of the top of the sides of the unit. The smoke has to force its way out of the sides of the lid, causing smoke pressure inside. High temperatures are generated within the Abu and the food cooks in the time it takes for the meths to burn out, which is usually about 20 minutes. Continue Reading »

There are three varieties of quail in Britain. There is the European quail which occasionally spends the summer and early autumn here, sometimes breeding successfully before migrating back to the continent before winter sets in. For many years, even before the Protection of Birds Act came into being, the quail has been a completely protected bird in Britain, which is no bad thing considering the persecution they suffer at the hands of our French and Italian neighbours. Continue Reading »