Shmokin'

[Wedger]

 

 

Just showing one half of the smoker. currently running with 7 racks but could go to 30 and take 75 3kg+ fish (150 sides). Could take 2 whole roe deer

 

Now there's a challenge.

 

 

Cod next!!!!

[gjb]

Hi

Is this a cold smoker or hot i have a bradley smoker i do phesants and partridge and fish but all hot smoked but that looks the bees knees

graham

[Wedger]

Hi Graham,

 

Exclusively cold smoking with this one as it is fashioned from a converted SS freezer cabinet, and I think it would have to be very carefully thought out before applying heat due to the type of insulation used.

 

I will be looking into hot smoking for small trout, mackerel and birds or the like. Much to do with cold smoke though and in any event, many things which are cold smoked and then roasted have very little difference from true hot smoking if the right techniques are applied.

 

Out digging horse radish tomorrow to make a sauce for these babies.

 

 

[great white]

That looks the Muts nuts Trevor

 

Very proffesional

 

You will need a few Cod mate.

 

Why not collect a few unwanted fish after the scales close on Sunday , and try them out, better than wasting them.

 

Charlie

[Jim]

That looks the Muts nuts Trevor

 

Very proffesional

 

You will need a few Cod mate.

 

Why not collect a few unwanted fish after the scales close on Sunday , and try them out, better than wasting them.

 

Charlie

Unwanted ? ? ? ?

 

If anyone has any " unwanted fish " don't waste them.

I'll have them.

 

 

Jim

[great white]

I am sure there will be fish bought to the scales that people will try to keep alive,[something we encourage as many anglers as possible to do, if you have live fish in a container please jump the weigh in queue]

Unfortunately not all of these fish can be returned after weighing.

 

It usually means that the anglers may not want them.

 

In my case I would rather give these to someone, than see them go to waste.

 

Charlie

 

 

 

 

 

[pirky]

Trev ..... "Much to do with cold smoke though " ....

 

I have heard the thing that makes cold smokin difficult is the critical temps required .... much easier to hot smoke ..

 

Really looks the mut's nuts ....

 

Let me know when you are ready to take "orders" and I will try a trout or two !!

 

Dave

[gjb]

Hi

The thing about cold smoking is you need to cure the fish longer before smoking some use salt and cane sugar mixed and rubbed in for 24 hrs then washed and dried before smoking for up to 8 hrs +

graham