Victoria Restaurants – Our Smoker

1st May 2018

Smoking meat is an ancient cooking method which also has the benefit of supremely adding to the flavour of the food.

Victoria Restaurants – Our Smoker

Smoking meat is an ancient cooking method which also has the benefit of supremely adding to the flavour of the food. Cooking at lower temperatures results in the dish being much more tender and juicy than if cooked faster at higher temperatures. Uniquely among Victoria’s restaurants, at Stoke House we use our own bespoke blend of woods from the Oxford Charcoal Company to cook all of our meat in a huge smoker on-site. This means we can tailor our meaty flavours in ways other cooking methods and non-smoker grill sites can’t come near.

Here’s our guide to some of the woods you can use to recreate a little of our smoker flavour at home:

Alder: Delicate and subtle with a light sweetness to it, alder is ideal for fish and poultry.

Apple: Mild sweet and fruity notes give a great accent to lighter meats like game or lamb or seafood.

Hickory: The taste of southern barbeque, hickory is a strong and aromatic smoke which works well with pork.

Maple: Sweet smoke which gives a darkened appearance too, maple blends well with other woods and is great for cheeses, vegetables and poultry.

Mesquite: Classic American smoker wood which gives strong and earthy tones which works best with red meats.

Oak: Somewhere in the middle, stronger than fruit woods but not as fierce as mesquite, oak is a versatile and delicious wood to smoke with.

 

Once you know how each wood works for you, it’s time to get creative. Meaty, oily fish such as salmon and mackerel smoke exceptionally well, try ribs of beef and whole chickens too.

If you are a pre-theatre rush, or on your way home from work, and you are near to us in Victoria, you can pop in to the only restaurant which can offer such authentic treats in the area.