Whether you wish to smoke for your own pleasure, hone your bbq skills,  or start a business.
The essential definition of hot smoking is that the food is both  smoked and cooked at the same time. At the end of the process it is  ready to eat. Traditional smoking was a part of a process of food  preservation. Today, with refrigerators and vacuum packers available,  we smoke to achieve the variety and subtlety of flavours only obtaininable from woodsmoke.

In addition to the the traditional methods, smoking is now becoming an integral part of the barbecue experience. At the smoke house we offer a complementary range of smoking equipment suitable for all domestic and lightweight commercial needs.