Do Smoke competition
To celebrate the release of Do Smoke on 3rd October 2024, we've teamed up with ProQ, the chef quality home smoker brand used by authors Jen Goss and Scott Davis, to give away 1 x Home Curing & Smoking Kit (worth £45) when you pre-order a copy of the book.
And there's more!
The 3 runners-up will win a Smoky Gift Box featuring:
- 500g bag of Halen Môn Oak Wood Dust to get you started
- miniature bottle of Halen Môn Oak Smoked Water
- custom Do Smoke matches & postcard!
An additional 10 runners-up will each receive a box of Do Smoke matches.
To enter, simply pre-order your copy of Do Smoke!
Rules of engagement:
- If you order via our website, you'll automatically be entered into the prize draw
- If you order via any other retailer you can also enter! Just email us with proof of purchase (receipt, screengrab, etc) to info@thedobook.co with subject line 'Do Smoke competition'
- Entries close 23:59 GMT on Wednesday 2nd October 2024
- Winners will be contacted by email on Monday 7th October 2024
- UK residents only (sorry, we're not allowed to send matches, etc overseas!)
Pre-order and enter via our website here.
Good luck!
PRIZE 1
ProQ Home Curing & Smoking Kit
ProQ Original Cold Smoke Generator * ProQ Beech Premium Smoking Wood Dust * Traditional Salmon Cure * Meat Hooks x 2 * Resealable Curing Bags x 2 * Full Curing & Smoking Instructions
PRIZE 2
Smoky Gift Box
PRIZE 3
A box of custom Do Smoke matches
About the book
‘Scott and Jen demystify the art of smoked food and provide practical and straightforward techniques you’ll easily embrace’ – Peter Gordon, chef, writer & restaurateur
‘This book should be on every home cook's shelf’ – Daniel Del Vecchio, Executive VP at Jean-Georges
From classic smoked salmon to hot smoked ice cream, smoked food has come a long way. And now, you can have a go at home.
Do Smoke is an essential guide to this intriguing culinary skill that adds a new dimension to even the humblest dish. You’ll start by smoking vegetables on the hob; before being introduced to the basic processes and inventive recipes.
As a young chef, Scott Davis first ‘smoked’ under the arches of Marco Pierre White’s Mirabelle restaurant. This ignited a lifelong passion; one he shares with friend and fellow cook, Jen Goss, who creates deliciously smoky dishes using local and homegrown produce. In Do Smoke, you’ll learn:
- The difference between hot and cold smoking
- Why brining is so important
- Simple methods using wood dust, rice and tea leaves
- How to make a cold smoker out of a cardboard box
With 50 stunning photographs and over 30 tasty recipes, Do Smoke is for curious cooks of all levels.
It’s time to start smoking again.
About the authors
Scott Davis trained and worked at Michelin starred restaurants in New York and London under world-renowned chefs including Marco Pierre White, Nobu Maksuhisa, Gordon Ramsay, Gary Rhodes and Jean-Georges in Vongerichten. Later he first ‘smoked' under the arches at London’s Mirabelle restaurant; the spark that ignited his lifelong passion for smoked foods. He explored artisan smokehouses around the British Isles before returning home to Wales. Together with his partner Kirsty, he now runs a bespoke catering company.
Jen Goss lives on a smallholding in Wales, following a lifelong dream to live by the sea and work the land. Her produce provides ample supplies for Our Two Acres – the catering company she set up after a career in the hospitality industry in London. Each year she runs the kitchen at The DO Lectures, cooking delicious organic meals for the 150+ attendees and speakers. In 2016 she co-authored Do Preserve with Anja Dunk and Mimi Beaven.