Kitchen Essential

Refrigerator conversion

An old, disused upright-type refrigerator makes a useful smoker within certain limitations. It is well insulated and so will conserve heat, but, by the nature of its original function, is not designed to stand heat, so it is only suitable as a cold smoker. A hole about 10 in. square or round should be cut in the bottom of the fridge, which should be raised off the ground and supported on a square built of concrete blocks, open at the front to allow the fire to be placed within the square of blocks. Alternatively, the device can be used in conjunction with the remote fire pit and underground smoke tunnel, and as a means of draught control two or three 2-in. holes can be cut in the top of the fridge; better still, it can be fitted with a length of stovepipe, protruding from the top and preferably fitted with a damper. Continue Reading »

The mechanical smoker

While on the subject of smoking equipment, perhaps a further word will not be out of place regarding the mechanical smoker referred to earlier, should any home smoker feel inclined to invest in one of these rather elaborate pieces of equipment.

I imagine that all large commercial fish or bacon smoking concerns in Britain will by now have ceased to use traditional equipment and will employ mechanical equipment exclusively. The modern smoker which I am acquainted with is the Torry Kiln, which is marketed by Afos Limited, Anlaby, Hull, North Humberside. Some of these commercial kilns are very large, costing several thousands of pounds, but the only model with which the home smoker might need to concern himself is the Torry Mini Kiln. This kiln is based on the same principles as the large commercial smoking units, and has a maximum capacity of 56 lb (approx. 25 kilos). Continue Reading »

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 »

The traditional cold smoker

Cold smoking, at temperatures of around 80^° F, is an essential operation for the production of smoked salmon, which is eaten raw, of other smoked fish, such as kippers, finnan haddocks, cod and haddock fillets and cod roes, and fillets of beef. Cold smoking is also an essential part of the initial processing of all other products which are ultimately hot smoked.

In the commercial fish smoking industry, the traditional cold smoking kiln is simply a large chimney with ventilators placed up the shaft at intervals, so that draughts can be controlled. The fire is lit in a large hearth either at the foot of the kiln or in a fire pit a few feet away, the smoke being conducted along an underground flue to the kiln by natural draught. Continue Reading »

Wood for smoke production

The essential commodity upon which the success of any smoke curing operation depends is a suitable supply of smoke- producing fuel. What is required is a fuel which will burn slowly and steadily, requiring the minimum of attention, and without producing too much heat. Non-resinous woods must be used as resinous soft woods impart a bitter flavour to the food, although giving it an attractive colour. Some people mix a proportion of softwood sawdust with that of the hardwood variety, which they claim adds colour without impairing the flavour of the smoked product. Continue Reading »

I have already remarked that, owing to modern refrigeration techniques, it is no longer necessary to smoke food as a means of preservation. Many smoked foods will keep at least 3 weeks under ordinary refrigeration, and most will retain their quality for some months when deep frozen, if protected adequately against ‘freezer burn’. Ordinary polythene wrapping offers no such protection but aluminium foil does and, oddly enough, so does brown paper. When food is wrapped in aluminium baking foil, the foil should be squeezed around the object so that it becomes moulded to fit the contours of the food which is to be frozen. Offering better protection still is a heavy duty opaque polythene wrapping which is used in conjunction with a vacuum packing technique in modern poultry producing establishments. The majority of such establishments will, at a small cost, vacuum pack smoked fowl, from quail to turkeys and various smoked meats, from the home smoker. Continue Reading »