Duration: 2 hours
You can smoke any type of meat but the tough cuts are the most commonly used i.e. ones that you would normally slow cook – these tend to end up having the best flavours. Oily fish such as salmon and trout but also lobster are commonly smoked, but white, firm fleshed fish can also be used (you just need to smoke for a shorter period using low heat). Turkey and chicken are also well-suited.
Please note: Course notes are provided in PDF format for your convenience and can be downloaded to print or view on your device.