Weald Smokery
How to smoke almost anything by Gourmet Britain's Best Artisan Producer
Andrew Wickham of Weald Smokery talks about the long term effects of smoking food, which venison is best for the job and how to achieve fine flavours with strong meats. Paul Andrews declares his preference for smoked foods over the usual cold cuts and Sue Nelson finds out more about the difference between cold and hot smoking. Listen to the podcast and visit the website.
