This course can be taken in tandem with the beginners course - hot smoking or as a standalone for people who have already experienced hot smoking methods.

The afternoon will begin with identify the theory and practice of how different types of smoke are produced and the effect it has on food.

The construction of a cold smoker and the comparison between it and hot smoking will be examined in this course as well.

Further preparation techniques will be covered including burger and sausage production as well as fish filleting.

Finally you will leave us with a sound understanding of cold smoking and the food you have produced yourself.