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Welcome to the Westcountry Stoves Website
The West Country Cold Smoker is not a cooker or a modified barbecue. Beware of some smokers being advertised purporting to be cold smokers. A call to the advertiser to ask if the fish/meat comes out of the smoker hot or cold should suffice. The West Country Cold Smoker was originally designed to produce deliciously succulent cold smoked trout and salmon as a result of eight years of testing and tasting. Its unique design keeps the smoke and food compartments separate, thereby ensuring that the fish or meat remains cool, and is properly smoked.
As well as trout and salmon you can cold smoke sea fish such as herring, haddock, cod or whiting, and of course, eels. You can cold-smoke pigeon, pheasant, venison and other game and meats. You can cold smoke cheese such as Cheddar.
Our step-by-step guides tell you how to prepare and cure your fish and dehydrate them in salt, how to smoke your game and meats, and how to smoke your cheese.
We tell you how to smoke, how long, what temperature, which type of dust, etc. - all in simple, easy-to-follow terms. Our trout and salmon card even tells you the best way to slice your fish up afterwards.
The West Country Cold Smoker
- Is robustly constructed of galvanised sheet
- Has stainless steel fish hangers
- Packs away neatly for storage and transportation
- Comes complete with full instructions in our step-by-step guide
- Takes 10 sides of fish up to 21 inches (53cm) in length, or 14 fish of 1.5pounds (700 grams).
- Has a smoke box which gives a long unattended smoke when used with West Country Smoke Dust.
Try cold smoking those surplus rainbow trout from your freezer, the taste will surprise you. You can freeze the smoked fish whole or sliced and then any time you wish, you can have smoked trout served perhaps with black pepper and lemon or horseradish sauce. Smoke haddock, cod or herring (kippers). Smoke sea trout, salmon, eels and sea fish safely and easily. Try smoking ham, pheasant, pigeon, venison, poussin and other meats - and even Cheddar cheese. All you need is our West Country Cold Smoker, a burn box full of dust, a few polythene bags, cooking salt, a sharp knife and a little time.
The West Country Cold Smoker measures (when assembled) 122cm high by 40cm in diameter and packs down to 86cm high for storage - and being galvanised you can even store it outside.
As advertised in U.K. magazines Trout and Salmon, Trout Fisherman, Salmon Trout and Seatrout, Fly Fishing and Flytying, Shooting Times, Shooting and Conservation, Shooting Gazette and Country Illustrated
Also by Crediton Fly Fishing Club
Smoking Trays
West Country Stoves Stacker Trays
Stainless steel trays for smoking small items that are not easily hung on skewers.
Up to three trays can be used per West Country Cold Smoker.
PRICE LIST / ORDER NOW
WEST COUNTRY STOVES
21 CREEDY ROAD
CREDITON
DEVON
EX17 1EW
UNITED KINGDOM
Telephone or Fax (01363) 773557
