Our Traditional Smoking Process

Award-winning oak-smoked foods and Welsh Luxury hampers delivered on your day of choice

Gently smoked over Welsh oak

We only use Welsh Oak shavings from local furniture makers and the Cadw (Welsh Heritage) Workshop for smoking. We never use wood pellets or commercial wood chips as they are processed and often not sustainably produced.

Using by-product wood shavings, which are essentially offcuts, means that our skilled production team must select different consistencies of wood shavings for each product and each kiln to produce a consistent product.

Our Bespoke Oak Platters are made from larger offcuts of the same Welsh oak. Each one is unique, with beautiful grains and knots.

At Black Mountains Smokery our food is hand prepared using traditional methods with modern kilns.
Jonathan Carthew, Black Mountains Smokery
Traditional Smoking Methods Smoked Salmon
Black Mountains Smokery Fresh Fish Smoking Process

Smoking and curing of food is a traditional craft. The quality of our smoked product depends upon the care taken at each stage of the process from sourcing & selection of materials through preparation and smoking to delivery.

The skill and instinct of our production team is crucial. The fantastic texture & taste of the end product depends on timings and temperatures, but these in turn may even depend on the weather!

We source fabulous fresh foods, sustainably produced from selected quality UK suppliers only. Every product is cured prior to smoking using dry salt or a special brine or marinade solution to aid preservation and enhance flavour.

We use modern kilns which are better at maintaining an even temperature than an open fire. This helps to ensure that each product is perfectly cooked. Our stainless steel custom-made kilns are used to either hot or cold smoke the various produce. Smoldering oak chips provide the smoke. Cold smoking involves a remote smoke source so there is no heat near the product. The chimney flue draws the ambient smoke slowly through the kiln over the food with an internal fan evenly distributing the smoke for consistency of product. Hot smoking involves a proximate smoke source and high temperatures so that the foods are roasted in the hot oak smoke.

All the filleting of trout and slicing of smoked salmon is done by hand, with great care, skill and speed. If you would like to learn how to slice smoked salmon at home, you could buy a trimmed side of smoked salmon and watch Hugh’s video tutorial. Make sure you have a sharp knife with a long  blade!

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That is the best smoked salmon we have ever eaten !! It was absolutely beautiful as was the bacon. It was a real treat and we shall definitely be ordering more. Victoria Ashton – December 2023