BACKGROUND

 The concept of smoking food is a very old one, dating back many centuries before refrigeration. The process of brining and smoke curing meat was found to extend the life of food considerably, not to mention imparting delicious flavours. In the preparation of our food, several types of wood are used, but the process is only slightly changed.

 The wood is heated to specific temperatures and for specific timespans before the wood is removed and replaced with a fresh supply. This control ensures that the wood will only smoulder and not burn. The effect of this is to reduce the levels of resins and hydrocarbons in the smoke that “washes” over the food in the smokehouse.  The practice of replacing the wood source regularly after a specific period ensures the best possible taste sensation at the dinner table or in the lunchbox.

Those who have had no experience in wood smoking food often believe that the kind of wood used is the most important factor in making good smoked foods. Many Americans are convinced that Hickory must be used to get the best results. Oak, however, is the traditional smoking medium in Great Britain. Laplanders prefer Birch. The Japanese prefer cherry wood.

The reality seems to be that as long as a hardwood species is used, very few palates can discern between wood types and species. The imparted flavour is only one small part of the total flavour complex. You also have the flavours of the product being smoked, the herbs spices and seasonings being used, and the manner of cooking.

Softwoods cannot be used as they impart bitterness to the food, are overly resinous, sooty, and over darken the food.
 

PROCESS

 The types of wood used vary according to the wood being smoked but the woods used are as follows: Alder, Apple, Cherry, Hickory, Mesquite, Maple, Oak, and Pecan. All of these impart flavour without the bitterness that other smoking practices can impart.

Apple imparts a mild aroma which is a good introduction to smoked foods.

 In practice most foods are smoked with Alder wood as our customers seem to prefer this flavour on our primary ranges of Brie, Camembert and Cheddar. Alder imparts a stronger richer flavour.