Why cold smoking? The Grand Chefs recommend 3 phases in the smoking process : Salting, Drying and Smoking. The last stage is carried out at low temperature to eliminate excess water, without drying out the product or turning it crispy. Smoke is produced by the slow burning of oak sawdust and then gets cooled in the smoke oven to provide even smoking.

Use natural sawdust, preferably oak, to smoke your fish, shelfish, meat and delicatessen.

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