biscuit tin smoker

I

Ian Cloke

Guest
OK it's probably a simple task, but I want to try smoking a couple of trout. So how do I make a small smoker, and should fish be cold smoked or hot??

Thanks for any advice chaps:))
 
R

Ron 'The Hat' Clay (ACA-Life Member)

Guest
The hot smoker is like those which were made by Abu, many years ago. Stick you fish in it, put some smoke dust on the bottom of it, light the fire and your fish is done in about 10 minutes.

Cold smoking is a different kettle of fish (excuse the pun). You have to cure the fish first using brine and saltpetre. It's quite a process and demands knowledge of the art.
 
J

jason fisher

Guest
if you cover it in salpetre and charcoal it would give you a meal with a bit of a bang to it.
 
B

Big Swordsy :O)

Guest
You cannot buy salypetre anymore...shame because much of my childhood involved charcoal sulphur and saltpetre before we moved onto toluene and fertiliser we even used glycerine based soap once but it wouldnt explode it just smelt nice as it smouldered.


Happy days
 
You must log in or register to reply here.
Top