Get answers for the most frequently asked questions here

1How long does a smokepin burn for?
A smokepin burns approximately 1 centimeter every 6 minutes in the right conditions.
2Can I buy smokepins made from other types of wood?
No. The reason for this is that it does not produce any difference in taste. We have testet this in 4 different ovens at the same time with the same type of fish and meat, and identical preparations. They were smoked with smokepins made from 4 different woods. Beech, Black Alder, Juniper and Beech with added bonedust and spices. The fragrance of the smokes were different, however the 10 testers could neither see or taste any difference in the products. This is because the fish/meats only absorb the liquid smoke durring the smoking, and the liquid smoke is essentially the same, no matter the type of wood used.
The conclusion is that some producers of tile and wood dust have convinced the consumers that the type of wood gives a different taste, in order to sell more product and at higher prices. This has then been repeated so many times that is has become a "truth". For Smokepins.com this discovery does not give us any economic advantages, but on principle we will not continue the spreading of false stories to make more money. Note: whether or not difference types of wood produces a difference in taste for hot smoking has not been testet.

How do I coldsmoke?

Coldsmoking requires a bit of patience but very little work.

1. Salting.

For the first step you can either dry cure or brine the fish/meat. Dry curing is done by covering your choice of fish or meat with coarse salt and optionally spices. This will take around 4-8 hours depending on the thickness of the fish/meat. Brining is done by dissolving 200 grams of salt, 20 grams of sugar and optionally spices in cold water and then leaving the fish/meat in the brine for 6-12 hours depending on the thickness of the fish/meat - and how salty you would like it. The advantage of brining is that the salt amounts will be equally spread throughout the whole product.

2. Drying

The now cured or brined product now needs to be dried off and wrapped with paper towels and placed in a cool enviournment - - such as a fridge. Let it rest here for 1-3 days. The more dry it is the better it will absorb the cold smoke. .

3. Smoking.

The now dried off product needs to be placed in a charcoal grill or be hanged in a adapted tripod with a plastic bag or cardboard box over. One smokepin needs to be lit and the flame blown out. Make sure that the whole top is embers. The smokepin is then placed on the small tripod - included in all packs - and placed in the bottom of the "oven" with the ember end pointing upwards. A small opening on the bottom and top of the "oven" is needed as the smoke needs to "leak" out a little. With too much air the smokepin will burn out too fast. The smoking time is on average about 3 1/2 to 4 hours (with 3 smokepins). If you want a more intense smoky flavour or you are smoking larger pieces of fish/meat, more smokepins and time will be needed. Note: only use one smokepin at a time - you can't rush this part.

4. Maturation.

The maturation can happen if you just let the product hang in the "oven" or another place adapted for this purpose. In this process the liquid smoke will distribute itself throughout the whole product. This generally takes 1 day - however there is nothing wrong with eating the product right after smoking it, however it does become better after maturation. Note: Do not mature the product in a fridge, since everything else in the fridge will end up smelling and tasting of smoke.