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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Temperature
65°C
50°C - 80°C
Time
3 hours
2 hours - 4 hours
Equipment
Bougna des mangroves (Kanak ceremonial feast): Primary cooking method for giant clams wrapped in banana leaves
Crevettes fumées à la myrte (French-Noumean fusion): Cold-smoking step for tiger prawns before grilling
Kokoda vavalagi (Fijian adaptation): Pre-smoking of mahi-mahi for ceviche preparation
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