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Home Cooking

smoking

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ashwood | | Nov 9, 2006 02:23 PM

I'm looking to start smoking some charcouterie items at home(sausages, bacon, fish, ect). I don't want to buy an actual smoker, b/c of both the expense and un-portablity of them. So, I'm trying to devise an alternative. I'd like to be able to both hot and cold smoke. All I can think of would be a metal box, with a divider that went halfway up in the middle, so I could build the fire on one side, and have the smoking items on the other. any ideas on how to implement this? where to get the materials? what materials to use? what's the best way to get the most smoke andd least heat from a fire? anything else anyone can think of?

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