It must be admitted - the unfortunate Covid-19 disrupted the plans of many and brought a lot of uncertainty. Although Stephane Pover, Smokey Olive Wood founder, we coordinated the visit and the smoking lessons a long time ago, but we waited until the last moment, when it was clear that our guest's tickets would definitely not be canceled.
We were happy to receive Stephane's message that the flight will take place, so we hastened to announce to you about the lesson - the meeting. Although within a few days, you registered so much that we organized another one.
During the class, Stephane told about the unexpected beginning of the company's founding, inspired literally - by the delicious scents of the Spanish olive tree.
During the event, it was interesting to hear about the trees themselves, their growth, felling, drying in the sun, chopping, packing and traveling to the most distant countries of the world.
Stephane told us about the different fractions of wood: if the smallest, "dust" is intended for cold smoking, while the larger ones are already intended for hot smoking. It turns out that the lighter the wood (its smoke), the larger its fraction can be chosen for smoking in homemade, relatively small grills. And for the owners of larger smokehouses or fireplaces, the guest recommended palm-sized pieces of wood - this is both the most economical and the best option due to extremely slow and long smoking.
During the meeting, we smelled the aromas of different trees: lemon tree, orange tree, almond tree, olive tree, Holm oak and walnut tree. It turns out that the pride of Spain - paella is prepared on lemon or orange wood, only olive wood is used to cook sardines and even fantastic pizzas.
And those who are not very good at smelling scents could see the difference in the color and taste that is unique to wood when smoked. Many were impressed by the taste and appearance of chicken breast, cottage cheese, tomatoes, salmon and other dishes!
Even the guests of the event, who encounter smoking more often, had the opportunity to see the difference between mild and bright wood smoke and the influence of too much bright smoke on food.
Olive wood tables impressed many - they are not only incredibly dense, but also of exceptional beauty and strength. On them COBB grilled smoked chicken breasts were the biggest surprise. It's nice to be surprised by the sight, taste, and aroma, when you only need a few ingredients and the right wood for smoking. We have uploaded the recipe and the cooking process at your request here
We hope that the smoking lessons will not only encourage people to take their first steps into the world of smoking, but will also encourage experienced smokers to further expand their horizons, the range of flavors and colors.
See you next, delicious, fragrant and interesting meetings. Good smoke!
