Not very portable smoker / barbeque

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clay*pigeon

Tenderfoot
May 30, 2010
51
0
W. Scotland
Ages ago I made this small(ish) stove. After catching a pile of mackeral I decided to make a smoker a bit bigger than a biscuit tin which i was using before. The stove became the smoke source. It's not quite finished because yesterday we had a chance to get out in the canoe, to catch said mackeral, so a quick botch and it's been christened. :)

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That is a beast! Hope it works out well..I could live on mackerel ,tastiest fish in the ocean =) let us know how tasty they turn out after being in the belly of that beast.
 
They are still smoking, slight problem, wind changed direction and now can't open doors or windows, I'll take more pics later of the 3 tier smoker inside and the bbq conversion !
 
Hey, this looks pretty cool!

Does the smoke chamber get very hot? And how long does it take to finish smoking the fishes (I guess you filleted them beforehand?)
 
Well thats them finished smoking, tasted braw. Some of them were filleted and the whole fish were placed nearest the chimney, they are all hot smoked even the fillets furthest away from the chimney.
They were going for about 5 hours, but that was with the fire well damped, to get more smokiness about them without overcooking.

This is them after the top layer of grids have been removed.

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Looks wonderful!

If you don't might a suggestion? Put a couple of 90 degree bends on the flue leading from the stove to the smoker so that heat doesn't rise directly into the smoker.

Either way though - damned good job - I really admire people who just get out and do stuff!
 
Always open to suggestions, this was a quick lash up, trying to source some more flue to cool the smoke to try some cold smoking.
I have still got original chimney, so use it in some sort of setup next time.
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