Small home smokers

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.