Mike Van de Elzen: Getting smoky flavour into food

Mike Van de Elzen: Getting smoky flavour into food Hot Smoking   - Food is smoked inside the same unit as a fire source. - In the Engel fire, you can move the fire basket closer or further away from the food being smoked, controlling the temperature. -Making a hot smoker can be as easy as finding a steel cabinet with shelves, drilling a number of holes into the bottom and top. Then creating a small fire in the bottom of the cabinet and closing the box.  Or using your gas stove and a heavy steel tray.  - Always brine your meats first and ensure you have a certain amount of ventilation in the top of the box to allow moisture out.  Cold smoking  -Food is smoked in an adjoining unit to the fire source. -Here at the school we use a UFO - a small metal cylinder filled with wood chips, connected on one side to a fish pump and the other, an adjoining chamber.  - The product you are smoking must be as dry as possible and ideally cut or broken up into pieces, creating more edges for the smoke to stick to.  LISTEN ABOVESee omnystudio.com/listener for privacy information.