09:02
Thuros Tabletop Smoker - Is it worth it? What do you think?
06:33
Trash Can Smoke Generator - The coolest smoke you can make!
18:14
Chicken Parmo - Teeside classic with a SMOKEY twist
08:37
I was surprised - Smokai - Rebuked for not using the right pump.
15:27
Irresistible Merguez Sausage: A Must-Try Recipe!
11:33
Avoid Mistakes - Cold Smoke from Wood Chips - Too Hot????
21:27
Cold Smoke Burn Test - Pellets V Wood Chips & Bradley Bisquettes
31:21
Amazing Collar Bacon - The best bacon you've never had!
15:19
The EQ Meat Curing Method Explained - with worked example.
04:50
Simple Homemade Coldsmoker in just 5 minutes.....
18:53
How to make perfect Beef Jerky without a dehydrator.
12:54
The Ultimate Salmon Jerky Flavours: Teriyaki, Maple, Sesame
09:49
Unlocking the secrets of Cold Smoked Pollock for the Ultimate Fish Pie
18:43
8 Year Old Prosciutto - Ultra Matured - BUT how will it taste??
12:53
CATCH & COOK Hot Smoked Mackerel - Didn't exactly go to plan
37:20
5 DAY Biltong - Full Tutorial - PLUS Building a Biltong BOX
13:18
I like SHARKS but this is ridiculous - Boat Fishing from Weymouth UK
12:30
Fitting the Smokai to my Coldsmoker - 30 HOUR Test and Review.
18:10
Making Smoked Salmon - From SUPERMARKET bought salmon sides
15:05
The Smokai Cold Smoke Generator: Unboxing and Testing
12:53
Frying Bacon properly - For Incredible Results Every Time
41:09
Beckland Charcuterie - How to start a charcuterie and cured meat business from scratch
04:22
Another Great Cold Smoker - Meet NORMAN from Norway
12:53
A MUST HAVE DELICACY - Dutch Smoked fish - A proper tradition!
17:12
Cold Smoked Salmon 101 You HAVE to try this at home
11:24
BBQ BEEF SHORT RIBS - Smoked with Oak - full method & recipe.
16:39
Sea Bass Baked in Smoked Salt - Smoked using Oak & Beech wood.
24:34
The Ultimate Guide to a Thrilling 3-Day Boat Fishing Trip in Alderney
06:02
OAK Smoked Bream on the BBQ - Delicious and super quick to cook
41:55
Northampton Charcuterie - Built with a passion for cured meats
35:26
Ludlow Food Festival - The Secret to Perfect Hot Smoked Salmon
05:44
How to make a fantastic Charcuterie board for under £25 - $30
09:29
Smoked Runner Bean Chutney - Unique flavour and aroma
11:02
HOT Smoked Conger Eel - Gently Smoking over Oak - Weber BBQ
05:10
Smoked Turkey Leg - The Secret to Perfectly Smoked Turkey Legs
07:09
Cold Smoked EGGS - This is a secret you will want to keep to yourself.
42:06
The secret behind irresistible venison salami
07:28
OAK Smoked Brie - Cold Smoking cheese with Oak wood dust
21:13
Varroa Treatment and Feed - Not everything goes to plan though!
16:21
Visit to North Coast Smokehouse - What a great setup
02:19
Weber BBQ Hot Smoker SETUP - Transform your Kettle Barbeque
04:06
Rosemary Smoked Lamb on the BBQ - Delicious and such a simple method.
05:27
Chicken Nuggets - Way better than KFC or Macdonalds
12:58
COLD Smoked Pollock - Method used for Cod & Haddock
18:31
Dangerous and uninformed CHAT GPT 4 see me after class!
33:20
Coppa - Italian Salumi - Charcuterie - Cured, dried & sliced PERFECTION!
08:12
Honey Smoked Almonds - One of life's little luxurys and so easy to make
08:28
BBQ SMOKED LAMB - On the Thuros T1 grill Butterflied and Smoked with Oak. Wild Garlic & Rosemary.
19:15
Sea Fishing Trip - South Coast UK with Kelley's Hero Charter Fishing
19:12
Whole Salmon Breakdown - Ready for curing to make smoked salmon
24:26
Bag Cured Smoked Salmon - Smoked Salmon cured in a bag
05:03
SMOKEY Salmon Cakes - The project which should never have happened
07:42
The SECRETS of making Cold Smoke & getting it into your Smoker
09:39
Smokey Chicken Liver Pate - Probably the world's best starter
06:54
Dutch Oven Cooking - 101 - Hacks, Tricks and top tips from the experts.
19:25
Smokey BBQ Ribs - Oak Smoked Baby Back Pork Ribs
10:29
Smoked Mushroom Pate - Using Smoked Butter and Porcini mushrooms
16:04
Injection Brined Ham - Cured in a bag. So easy to make at home.
18:08
Coldsmoking - Why we had to close the doors - My cookery school. Then & Now
23:15
Chilli Cured Ham Joint - Brined in a bag - So Simple to make
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About
Hello, My name is Turan and I run Coldsmoking Digital Cookery School. I run a cookery school like no other. If you like food smoking, meat curing and charcuterie, cooking on the BBQ or cooking over an open fire we have something on this channel for you. I specialise in food Smoking, Meat Curing and Charcuterie.
I have a real passion for this subject and I've authored two books on food smoking and curing. I've been teaching this subject to thousands of likeminded students who have attended our physical cookery school for over a Decade. I've had the privilege to have worked alongside TV production companies and have also worked alongside celebrity chefs refining their techniques in food smoking and curing.
I'm also a Certified BBQ judge with KCBS and am a current Judge on the British Charcuterie awards 2021. If you'd like to know more, please get in touch via the channel. I'd be happy to hear from you.
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