Small home smokers

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These useful little boxes can be used for smoke-cooking fish, poultry and meat. The meat is placed on a carrier rack over a baffle plate which rests in a metal box containing burning methylated spirits which heats sawdust. The smoke is contained under a lid.
Small home smokers should be placed outside on a level fire-proof base away from inflammable material. They should be kept away from very windy conditions or the effectiveness of the burners will be reduced and it may be necessary to refill them. The amount of smoke created will depend on the quantity of wood dust used, more wood dust producing heavier smoking. The smokecooking process will last about 20 minutes, and no pre-cooking is necessary.

Fish may be smoked up to weights of 1½lb/675g, but it is best to start with specimens about 12oz/350g. Two or three fish may be prepared in a small smoker, and up to eight in a larger version. Trout, salmon, mackerel, and herrings are all suitable for smoking. Clean the fish, scale, and remove head and tail if liked, and dry off excess moisture. Do not salt the skin as this will make it peel during cooking. The fish will take about 20 minutes to prepare. Fish roe may be placed on the baffle plate under the fish and will cook in the juices which run from the fish.

Poultry pieces and game can be smoke-cooked. Chicken drumsticks are delicious done this way, and so are pieces of goose and turkey breast. Pieces should weigh about 5oz/125g. The meat may be prepared with seasoning before smoking, or rubbed with lemon and herbs.

Pork chops or lean slices up to 1½in/3.75cm thick and up to 8oz/225g in weight may be smoke-cooked, spread with a little crushed garlic and sprinkled with rosemary. Some sliced onions may be put on the baffle plate under the chops to cook during smoking. Pork or beef sausages can also be smoke-cooked without pre-cooking.

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