Thread: show us your smoker

Originally Posted by veitnamcam

Bit of a bump on this thread.
I need a decent hot smoker and a cold smokerer....which I will probably make myself. @mikee what did I cock up on yours/what would you change?.....Hardly remember how it was now but I am thinking an adjustable vent in the lid would be good?
For cold smoke I am thinking some kind of cabinet/cupboard type thing?

Cold smokeing for fish is abit of a sticky subject
A true cold smoke takes days these people that say they cold smoke fish and it only takes 4 or 5 hours they are smokeing at arround 65-75c which is warm hot enough to cook fish over that time same as the stuff you buy in the fish shop ...meat of any type needs to reach certain temperature to be safe to eat or some can be dryed void of all moisture
(Cold smoked or sun dryed)
Check this out @veitnamcam
Simple to build something like this but watch the hole vid as its in my opinion the best way to smoke fish
This is exactly how i smoke my fish
My smoker is different but temperatures and Brime and Method is the same
https://youtu.be/WZIpfpJnj78