Cold smoking

[The-Great-Nothing]

Hi

A chap at work does a lot of trout fishing and sells his excess catch at great price. I fancy doing some cold smoking to preserve them and improve flavour. I planned to hang them in a 20ltr old cooking oil drum with perforated lid. Then pipe smoke from a load of oak chippings into it.

Any thoughts or advise? How long might it take for 2lb split fish?

Cheers

Matt

[preppingsu]

Can't answer your question but when you do this please take some photos and write a little piece for the forum......pretty please......

[brer fox]

We use to use a biscuit tin, layer of oak sawdust or hickory chips in the bottom of the tin then a grill of some sort (shopping basket) fish on the grill couple of holes in the lid put on BBQ for 10--15 mins nomnomnom

[The-Great-Nothing]

Prep su - will do

Brer - only 10-15mins. I guess this is like a BBQ method?

Matt

[chris8472]

We use to use a biscuit tin, layer of oak sawdust or hickory chips in the bottom of the tin then a grill of some sort (shopping basket) fish on the grill couple of holes in the lid put on BBQ for 10--15 mins nomnomnom

thats hot smoking for cold smoking my uncle smokes his trout for 8 to 12 hours