The Potting Shed

fish · Posted: Sun Jan 20, 2008 2:31 pm Post subject: smoker

ime quite often asked how i manage to smoke my own meats and fish,some think theres a secret method and that it must be dificult to do or that an expensive smoker is needed.heres a fairly self explanitary diagram of my smoker.any questions just ask! by the way should you want cheap oak shavings pm me.

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lloyd · 5 Star Club Joined: 17 Jun 2006 Posts: 2533

Looks good, Fishy, but can you regulate the heat to ensure the wood only smoulders, not burns?

If it ignites you release toxins, resins and hydrocarbons into the food Wink

fish · Posted: Mon Jan 21, 2008 12:20 am Post subject:

with the lid on theres no oxygen in there! hence no fire! and yes the heat is regulated on the burner,usually once smoking down to a minimum.
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