......This



Which becomes this:





This:




And These:






You then light the smoker and you end up with these:





Sadly these are last years and I ate them all so I think it is time to go fishing again!!

K

Kiri
Hope I can taste sometime!
To tell the truth, cod is the only fish which I don't like that much. But smoked ones I've never tried. Looks nice!

Funny, just what I was doing today

Solvi,

I bought a new filleting knife. I think it had been well trained as I had never managed to fillet so well before!!

Have you ever cold smoked cod and eaten it like you would cold smoked salmon? I've never tried it but I think I might give it a go this year.

Anders,

When you get over here we will arrange some smoked fish and some smoked venison too. Of course that means we need to have some smoked whiskey too....

K

There is a farmer who once shot a fox and had it smoked. Local wild life association came for a farm walk and afterwards he served canapes - well rustic brown bread with various cuts of smoked meats and fish - to this day they are all still raving about the smoked fox - but he didn't have the heart to tell them what it really was!

Kiri, I´w newer tried that with Cod, but I smoke Haddock and like that a lot.

What kind of wood do you use ?

Hi Bobby,

I use about one third beech dust which is very fine and two thirds oak whiskey barrels ground quite coarsley.

I've also had quite good results just with the oak dust although I find it somewhat stronger and it burns hotter. I think the heat has something to do witht the dust pile holding more air in the gaps around the grains of dust.

A recent clear out has rendered me smokeless though so it's time to look at some new options.

K