The salmon are then placed on smoking racks and patted gently with to remove excess water, then ready for the smoker. Beech wood chips are lit and the magic begins. The wood chips smoulder slowly, allowing a distinctive smoke to infuse the flesh.
By using wood chips rather than sawdust, the smoke is light, clean, dust-free and cool. Beech is a milder wood, with a delicate smoke, that allows the true flavour of the salmon to sing. Where as the heavier smoke given by the more commonly used oak, can produce a less delicate taste.