HOW TO SMOKE...

INTRODUCTIONWILL, JACK & EMMA INVITE YOU TO...

SMOKING IS GOOD FOR YOU

Smoking Is Good For You investigates the history,

processes & benefits of SMOKING food. We will begin

by EXPERIMENTING with TRADITIONAL

smoking techniques; making small smokers to gain an

understanding of the processes & variables. The

PROCESS of smoking is as important to us as any

physical final output.

The conclusion of the process will be

CONSTRUCTING a full sized smoke house, which

will be the result of EXPERIMENTAION &

EXPLORATION of the FINNISH CONTEXT.

A big part of the workshop will be SOURCING the food

for the smokers. We hope to ENGAGE with local

producers; offering them the opportunity to smoke their

food on site in EXCHANGE for excess produce.

WE HOPE

TO SEE

SMOKE

RISING

ONCE

AGAIN

FROM

SUVILAHITI

REAPPROPRIATING THE POST INDUSTRIAL

WITH THE INDUSTRIOUS

A post industrial wasteland is a product of

human excess. We are ever expanding and

increasingly demanding, constantly consuming more

resources. Suvilahti is no longer used as a power

station, so how do we repopulate such an area in

the future?

How do you use an industrial site in

post-industrial times?

As the west starts to question the values and lo-

gevity of a capitilst society, the idea of self-

sustainability has become ever more

prevelant. We want to investigate food within

communities and how the process can be

localised and therefore sustainable and less

wasteful; by smoking food that would otherwise go

to waste.

WASTELANDS

HISTORY

Smoking is an ancient food preservation

technique, with a history of approximately half a

million years - since man discovered fire. Greeks

& Romans, as early as 200 BC, discovered that

curing with salt, drying & smoking, preserved

food for longer periods of time. This technique

enabled people to survive at times of hardship.

Smoking lowers the moisture content of food &

seals the exterior, the chemical reaction that

takes place between the food protein, the smoke &

internal moisture inhibiting the growth of

undesireable microorganisms.

The temperature of the heated air that

accompanies the smoke, the construction & venting

of the smoker, the length of time the food is

exposed to the heat & smoke, as well as the

different flavours given off by various woods, all

contribute to the unique tastes, textures &

keeping qualities of each smoked food product.

SMOKING IN FINLAND

Preserving of meats & fish by means of drying or

smoking was heavily practiced throughout Fin-

land. The sauna played its part in this process

from early times – certainly from the 5th century

AD and possibly much earlier. Not only was meat

and sausages smoked in the sauna, but malt was

also dried. Whilst originally a smoke stove was

used for the dual purpose of a heating the dwell-

ing place and as a sauna, it wasn’t at all ideal

for cooking and by the 11th century, a stove and

closed oven replaced the open smoke stove and the

sauna became a separate room.

The landscape of lakes in Finland provide many op-

portunities for fishing, & fish has always been an

important protein source. It is common to smoke

any types of fish, like salmon, zander, pike, perch

& baltic herring. A popular dish is smoked her-

ring.(Finnish: savusilli, Swedish: böckling).

HOT SMOKINGHot Smoking is a rapid process that both cooks &

flavours the food in unison. The slower the hot

smoking process, the more intense the flavour.

Cooking begins when a product is heated to 49

°C. All food prepared in this way must be eaten

straight away, or kept refridgerated.

COLD SMOKINGCold smoking is a long, slow process that can

last weeks with temperatures never exceeding 49

°C. Often just a trickle of smoke flows over the

food, very gradually permeating to give a mellow

& delicate flavour. Cold smoked products keep for

months.

DRY CURINGA salt dehydration process that involves rubbing

the food with a mixture of salt and sugar. The

food is then stored at cool temperatures, the

salt gradually drawing moisture from the tissue.

When the curing is finished, the food is soaked

for a few days to draw off excess salt, air

dried, then cold smoked.

B RINE CURINGInvolves soaking the food in a pickling solu-

tion of salt, sugar and spices. After the food is

stored for long enough, it is soaked in water,

dried, then smoked.

HOW TO BUILD A SMOKE HOUSE

EXPECTED OUTCOMES...

We do not want to restrict the development of ideas, by stipulating a definate outcome. We see three types of outcome; physical, process and knowledge-based.

The physical outcome is the smoked food, that would be produced throughout the two weeks and hopefully enjoyed by participants and locals.

The process based outcome is what is produced in order to smoke the food. Hopefully you will all create a small experimental smoker within the first week. In the second week, we will build a full size smoke house.

The act of passing on knowledge, sharing food and creating an awareness of easa around Helsin-ki by encouring locals to visit the site is an equally important outcome.

We hope to use readily available materials in a low-tech manner, which will in turn inform the design outcome. The nature of the workshop lends itself to the use of found materials.

The next few pages introduce the basic princi-ples of designing a smokehouse. Use these as a guide, & push the possiblilties of design, in-tegrating these objects within the wastelands landscape.

THE HOT SMOKE PIT

MATERIALS

flat rocks

vent rock

nongalvanized sheet metal for lid

non galvanized grill

1. Dig a firepit approximately 60cm deep, & wide enough to accommodate the grill.

2. Line the hole with flat rocks so that the grill is supported about 40cm above the level of the coals.

3. Half an hour before starting the hot-smoke process, build a fire in the fire pit, & let it form a bed of hot coals. Cover the coals with several handfuls of dampened wood chips. Set the grill in place, & arrange the food to be smoked on the grill. Put on the cover, adjust the vent rock under it to allow smoke to escape. The nar-rower the vent opening, the more intense the smoke flavour, & the slower the food will cook. The wider the opening, the more subtle the smoke flavour the more rapid the combustion of the wood, & the higher the cooking temperatures.

THE BARREL SMOKER-COLD SMOKING

MATERIALSclean barrel

2 poles1 wooden board

1 piece sheet metal wood for barell cover

assorted flat stones

nails, hammer, shovel, tape measure, saw

1. Dig a firepit approximately 60cm deep, & 50cm across. Line it with rocks to prevent the earth-en sides from collapsing. Dig a trench approxi-mately 3.5m x 20cm x 20cm from the pit to the barrel location. The trench should have a slight gradient, rising towards the barrel. Dig the smoke exit hole under the barrel-position-to-be. The hole should be 60cm deep & a little narrower than the diameter of the barrel.

2. Lay the large flat stone in place at the junc-tion of the trench & fire pit if the board is used. The stone will protect the wooden board from catching fire. Butt the board against the stone, & position it over the trench.

3. Put the barrel in place over the smoke cham-ber.

4. Cover the board or trench liver with earth, & heap earth around the bottom to prevent smoke from escaping.

5. Hang the food to be smoked from the poles & lay these across the barrel

6. To build the barrel cover, measure the diam-eter of the barrel. Ensure a gap of 1cm between each plank of wood, to let smoke escape.

OPTION ONE

OPTION TWO

THE BOX SMOKER

THE SMOKE HOUSE

SMOKEHOUSE

TYPOLOGIES

HOW TO

HANG FISH

MAP OF

SUVILAHTI

MAP OF

SUVILAHTI

MAP OF

fFOOD MARKETS

At the HIETALAHTI MARKET SQUARE a popular outdoor flea market is held. The market is open all year when weather permits. The Hietalahti Antique and Art Hall next to the market square houses antique shops.

The HAKANIEMI MARKET HALL & SQUARE has approximatly 70 shops in two floors. The shops on the 1st floor sell foodstuffs and the 2nd floor shops souvenirs and handicrafts. The Market Hall, designed by Karl Hård af Segerstad, was opened in 1914.

The MARKET SQUARE is Helsinki's most international and famous market. The booths here sell traditional market foods and treats, as well as handicrafts and souvenirs.

The OLD MARKET HALL alongside the Market Square has been a meeting place for Helsinki's food aficionados and a popular tourist attraction since it first opened in 1889. In addition to tradition-al treats, you can also find Japanese sushi and delicacies from Lapland.

MAP OF DESIGN

DISTRICT

TI

ME

TA

BL

E

DAY ACTIVITY

MONDAY 16TH OF JULY BREAKFAST / GENERAL INFO / EXPLOR-ING THE AREA / WORKSHOP PRESENTA-TIONS / OPENING GALA

TUESDAY 17TH OF JULY WORKSHOP FAIR / WORKSHOP PARTICI-PANT SELECTIONS / WORKSHOPS START IN THE AFTERNOON

WEDNESDAY 18TH OF JULY HEALTH & SAFTEY TOOL INDUCTIONS / HOW TO BUILD A SMOKER

THURSDAY 19TH OF JULY EXPERIMENTING WITH SMALL SCALE SMOKERS

FRIDAY 20TH OF JULY EXCURSION TO HELSINKI TO INSTIGATE LINKS WITH FOOD PRODUCING COMMUNITY

SATURDAY 21ST OF JULY POP UP SMOKE GATHERING- INVOLVING EASA PARTICIPANTS & LOCALS

SUNDAY 22ND OF JULY START PLANNING & DESIGNING LARGER SMOKE HOUSE

MONDAY 23RD OF JULY EXCURSION DAY

TUESDAY 24TH OF JULY DESIGNING & TESTING DESIGN. START CONSTRUCTION SMOKEHOUSE

WEDNESDAY 25TH OF JULY CONSTRUCTION OF SMOKEHOUSE

THURSDAY 26TH OF JULY CONSTRUCTION OF SMOKEHOUSE & FINISH

FRIDAY 27TH OF JULY ARRANGEMENTS & PREPARATION FOR FI-NAL SMOKE HOUSE GATHERING

SATURDAY 28TH OF JULY FINAL EXHIBITION, FINAL PARTY

SUNDAY 29TH OF JULY GOODBYES!

HOW TO SMOKE...