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Occupying a 7,000 square foot factory where a 10-ton capacity smoking plant operates continually, Besmoke is innovation-led. Our unique, custom-built chambers are designed on the principles of traditional natural draft smoke chambers but with a modern and scientific approach; one which makes them efficient and safe.
Bemokes highly trained production staff is committed to delivering the finest smoked products. Each batch is process controlled and fully quality checked to meet our exacting standards of flavour and safety, whether that’s 100kg or industrial scale.
For adding value to established product lines to expand SKUs or developing clean label barbeque and smoked products, Besmoke has the knowledge, technology and attention to detail to make it happen.

Pushing the boundaries of natural smoked foods is what we do best, which is why we linked with leading food scientist and flavour chemist Dr David Baines to develop PureSmoke™

A safer way to smoke ingredients for a more flavoursome offering, PureSmoke™ Filtration Technology heralds a new generation of natural smoke flavour systems. Conforming to latest EU legislation, it reduces the amount of Polycyclic Aromatic Hydrocarbons (PAH) meaning greater consumer safety as well as taste satisfaction. By decreasing levels of carcinogenic toxins, the process leaves only the most desirable smoke volatiles – the compounds that deliver that unmistakable smoky taste – without any loss of flavour. PureSmoke has also given rise to the next-generation smoke processors, which improve smoke time efficiency by up to 300%. These wet and dry ingredient smoke processors are in the final stages of development and will be available in 2016 to food manufacturers and processors worldwide.

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