Fish smoker's

[Mac McLennan]

That type of smoker is a hot smoker. it should have come with two litle pans which you fill with meths you then light them and place them in the stand.The smoker goes on top and the sawdust goes in a pile above the two pans.The fish or meat goes on the rack above the sawdust. Place the lid on and open the vents. By the time the meths goes out the fish or meat should be cooked.

 

Do not use pine chips or dust, hardwoods are ok but they should be dry.

 

if you want to get technical you should cure the meat with a brineor dry cure.

 

Hope this helps?

 

Spot on.....As a Fly Fisherman, I have had many a smoked trout/salmon.

[cordwood]

Thank's lad's it make's sence now. Trip to the library for me to get a hold of a copy of that book . Cheer's again.

[Lee Winger]

I've just given up smoking..

[Andy Collins]

I knocked up a dustbin smoker for smoking herrings last winter, made a bit of a cock-up but they still tasted gorgeous. I used oak chips for the smoke, worked quite well.

[Andy Collins]

I've just given up smoking..

 

Yeah right......

[Lee Winger]

Yeah right......

 

Yep 10 days no smoko, easy if you put your mind into it, no cigi will ever grace my lips again..